More GB Jerky

[JZ]

Just finished up my second batch of jerky. Last time I did a 3 lb batch as recommended on the HM kit instructions. It didn't last long so this time I figured I would do more. 8 lbs this time. 5 lbs using the HM kit and 3 lbs using my own concoction. I followed the general rule of 1/4 cup of liquid per lb of meat and used 1/2 cup of terriyaki, 1/4 cup soya, 1 tsp of garlic powder and 2 tsp of ground cayenne. I would have used VERI VERI but don't have any and can't find it around here. But to my surprise the concoction turned out great - better than the HM flavour.

First pic shows the jerky all shot and laying on the racks, with the shooter on top. I learned something new. The racks hold 1 lb of meat each. 8 lbs of meat = 8 racks of jerky.
http://i163.photobucket.com/albums/t310/JZ-bucket/Smoker/Smoker%202/e123.jpg[/img]]

After shooting there was a little left in the gun which I had to fry up and oooooooh that was good.
http://i163.photobucket.com/albums/t310/JZ-bucket/Smoker/Smoker%202/e124.jpg[/img]]

And of course the finished product.
http://i163.photobucket.com/albums/t310/JZ-bucket/Smoker/Smoker%202/e125.jpg[/img]]

I thought that 8 lbs was going to be enough for our fishing trip this summer but after my wife, daughter and grandsons tasted it - I think I am going to have to make more. So the wife is off to town to get more extra lean GB while it is still on sale.

It sure took a long time to do this in the smoker - almost 11 hrs in total. Last time I smoked then used my little dehydrator to finish and it only took about 6 hrs total. Either going to have to get a bigger dehydrator or plan on long session with the smoker.

Even with 2 fans running full time I had to rotate the racks every hour. So maybe a bigger dehydrator is the answer.

[pikeman_95]

JZ
Good looking jerky.
I sure wish you could get some SOY VAY Veri Veri Teriyaki. I have found that using it at 3.3 oz / pound of meat and adding what ever pepper you want for heat makes the greatest GB jerky. With out a doubt It makes some of the best jerky I have ever made. I use about 3 tbs of crushed red pepper / 10 pounds of burger. It has some heat but not intolerable.
KC

[mikecorn.1]

Nice looking jerky! 


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[viper125]

Very nice jerky JZ I would love to have a stick now, my problem is I can't ever make enough. I also have a dehydrator that is too small these days. LOL

[ghost9mm]

Nice lookin jerky, great color...

[JZ]

Thanks for the complements.

Kirby I see that Devo has a thread about mock Soy Vay and I may give that try. He has done some experimenting and is pleased with the final outcome. I bought the ingredients a few days ago but got lazy and just decided to do my own thing when I made this batch of jerky. However I just finished vac sealing the jerky and of course I was sampling the stuff while I was at it and I noticed that the HM kit was juicier than my mix, even though mine came off the smoker first. Mine was a little on the dry side compared to the HM. But the HM mix is a little too salty for my liking. I think I will give the Devo Veri Veri recipe a go with your recommendations for the meat mix.

[GusRobin]

Thanks for the complements.

Kirby I see that Devo has a thread about mock Soy Vay

Anyone have a link to it?

[JZ]

Anyone have a link to it?

Here you go.

http://forum.bradleysmoker.com/index.php?topic=27369.0

[GusRobin]

THX