Orion's Jerky Project

[Orion]

Hello all,

I started my first Jerky Project for the BDS today. Purchased a 7 lb eye of round to experiment with and decided to make 4 different brines and see how it all turns out. This thread will be an ongoing topic as everything takes time. The brines, (numbered 1 - 4), are completed and chilling in glass containers while the meat is being semi frozen for easier slicing.

 

I will list the ingredients in each one and continue to post my progress and results as I go.

Always happy to accept input, critique and accolades in order to learn. All brines have soya sauce as an ingredient so the colours are all pretty much the same. Would be interested to see other peoples brines and wondering if colours vary from the basic "dark" brown/black.

[Orion]

#1  Basic Brine

1/3 cup Demerara brown sugar
1/4 cup coarse pickling salt
2 cups China Lily soya sauce
1 cup water
1 cup cider vinegar
1/2 tsp. Onion powder
1/2 tsp. ground black pepper
1/2 tsp. garlic powder
1/2 tsp. Tabasco sauce
1 tsp. red pepper chili flakes

[Orion]

#2  Teriyaki Brine

1/3 cup white sugar
1/4 cup coarse pickling salt
1 cup China Lily soya sauce
1 & 1/2 cups pineapple juice
1 cup water
1/2 cup cider vinegar
3 tsp. fresh finely chopped ginger
1/4 tsp. dry mustard
1 tbsp. "Golden Dragon" teriyaki sauce
1/4 tsp. onion powder
1/2 tsp. cayenne pepper
1/2 tsp. garlic salt
1/2 tsp. ground black pepper

[Orion]

# 3 Honey Garlic Brine

1/3 cup white sugar
1/4 cup coarse pickling salt
1 & 1/2 cups "China Lily" soya sauce
1 cup water
1 tbsp. fresh chopped garlic
2/3 cup honey
1/2 cup cider vinegar
1 tsp. garlic salt
1/2 tsp. onion powder
1/4 tsp. ground black pepper
1/2 tsp. cayenne pepper

[Orion]

# 4 Daughters Blend... Hot!

1/3 cup Demerara brown sugar
1/4 cup coarse pickling salt
1 & 1/2 cup "China Lily" soya sauce
1 cup water
2/3 cup cider vinegar
1 tbsp. dried chili flakes
1 tsp. cayenne pepper
1 tsp. Tabasco sauce
1 tsp. Worsterchire sauce
1/2 tsp. paprika
1/2 tsp. garlic salt
1/2 tsp. garlic powder
1/2 tsp. ground black pepper
1 tsp. "Jan's Rub"
1/2 tsp. chili powder
1/2 tsp. dry mustard
1/4 cup "Samba Olek"
1/4 cup fresh finely chopped garlic
1/8 cup fresh finely chopped ginger

[dave01]

let us know how they turn out

[Orion]

Here's half the eye of round after trimming and cutting...

[Orion]

Here's all the eye of round cut and soaking in the 4 brines. I will leave it soaking for 24 hours and then prep for the smoker.

[Orion]

Questions... What are you jerky aficionados doing to finish your product just prior to placement in the smoker?

Do you give it a quick rinse once out of the brine or simply let it drip dry? Do you pat it down with paper towel to dry?

I like jerky that has a bit of texture and eye appeal in terms of a light sprinkling of spice/herbs on the surface as it comes out of the smoker. How are you applying those last little details? Shaker application? Bag and shake? Any recommendations for spices to use for the finish?

[pensrock]

I do not rinse just pat the excess off with paper towels and then smoke and out of the smoker and into the dehydrator.

[ragweed]

I just make ground jerky now, so the spices "are in there".  When I made whole muscle, I'd do just like Pens.  And if I wanted more spice, I'd sprinkle it on then press it in with a finger.

[KyNola]

My friends Pens and Ragweed have you well covered.

[Orion]

You've got great friends KyNola. Thanks to all.

No time to prep and smoke tonight as it was a busy day. Getting at it early tomorrow. It will be 34-36 hours in the brine which should be fine I think.

[tailfeathers]

I do not rinse just pat the excess off with paper towels and then smoke and out of the smoker and into the dehydrator.

x2

[Orion]

Catching up after a busy Christmas...

Ended up making about 15 lbs of Jerky which finished at about 8 lbs, 6 flavours.



Ready to smoke