Beef Jerky

smokergirl · August 24, 2007, 01:38:59 PM

Hello all.
I am a rookie at jerky. I am looking for hints and wisdom for recipes and best cuts of beef to use. I am breaking in my new digital and don't want to screw up ( not that the dogs don't appreciate mom's oops) ha ha!

Any "learned from my mistakes" suggestions would be super

Thanks
Smokergirl
Hatzic BC Canada

acords · August 24, 2007, 02:40:01 PM

nepas is the jerky expert. Search some of his posts and it should help you out. He has posted some recipes and techniques not too long ago.

Gizmo · August 24, 2007, 03:30:49 PM

Are you looking to do a dry cure or a liquid marinade?

Some quick basics just to ponder is you only need an hour or two of smoke (at least for me). When drying, you will need to rotate the racks top to bottom and front to back to provide even drying and heat. Usually the measure for when it is dried enough, is by bending the meat to see if it just starts to show signs of cracking. You really don't want to dry the meat to the point where it is brittle and breaks. If you have a dehydrator, after smoking you can transfer the meat to the dehydrator and finish.

smokergirl · August 24, 2007, 03:54:06 PM

Hi Gizmo,
I have never done a dry cure. Which is better do you think?
I was thinking liquid marinade- have outside round ( my butcher recommended)
Using the digital BS- thinking of using the whiskey puck? Or?
Ideas? My gratitude for any tid bit

Thanks
Smokergirl

Gizmo · August 24, 2007, 04:11:59 PM

I never had dry until I got the bradley and read about some of the great products for dry cure. Now, it is my favorite. I haven't tried them all but so far my favorite is Hi Mountain Jerky Cure and Seasoning Original Blend. I love the seasoning flavor it gives the meat. The kit will do 15 pounds of meat in total. You mix the seasoning and cure together, sprinkle it on the meat and refrigerate for 24 hours. Very simple. There is also a mixing chart if you want to do less than 15 pounds (pound by pound if you prefer). www.himtnjerky.com is their URL if you are interested.

I have made many batches of wet marinade as well but now I seem to prefer the overall texture of the meat when it is dry cured but I still make it wet from time to time. The last batch I made was basic wet as I didn't have 24 hours plus smoke and dehydrate time to finish before my future son-in-law was heading back for training. There are many wet marinades out there most of them contain soy sauce, worchestishire, brown sugar, and then the variations like garlic, ginger, cayanne pepper, ancho chili powder, habanero pepper, cumin, etc.

Not sure what whiskey puck is.

Tiny Tim · August 24, 2007, 04:47:46 PM

Giz, the Whiskey puck is a promo for the lucky Canadian Bradley owners who also like to imbibe in a little Crown Royal. Article in the last Bradley Newsletter, I beleive.

Gizmo · August 24, 2007, 05:00:19 PM

Ah yes, I remember that. My memory is real good, just aweful short. :-\

smokergirl · August 24, 2007, 05:28:52 PM

hey there Gizmo,

The Whiskey puck is made fromthe barrels of Crown Royal- Recycle recycle. My husband provides Maple and Alder wood for puck and our perks are updates, new pucks and lots of dealer info!

Gotta fave recipe or any jerky "smaarts to share" you are my hero "at least today anyways"

thanks
Smokergirl

Gizmo · August 24, 2007, 09:12:16 PM

I don't have any recipes written down on jerky any more. I had several dozen that went with the hard drive. Never felt the need to replace the recipes as they all had the same basic set of ingredients and I usually modified from there any way.

This is about what I start with. I don't always measure exact amounts.

3/4 cup Soy (I usally go about 1/2 and 1/2 with lite soy and regular to reduce salt)
3/4 cup Worchestershire
1/2 cup brown sugar
1 tbl spoon garlic powder
1 tbl spoon onion powder
2 tsp cayanne pepper (or more for more heat)
2 tsp ginger

I will usually add other spices as well for variety.

There are several others here that do a lot of jerky and I am sure will offer up some more precise measurements and variations. Nepas has posted several interesting blends including Amish Jerky made with Root Beer. I have also use Root Beer without the Root. ;D ;D

smokergirl · August 25, 2007, 05:13:18 PM

Hi Gizmo,

Your basic recipe sounds like a good starter for me, how long do you smoke for? Temp?
How long would you keep in the brine

Thanks
Smokergirl

La Quinta · August 25, 2007, 05:26:43 PM

Giz...would that be a good marinade for a flank/london broil too? Recently did a flank in an asian blend...it was fab!

Gizmo · August 25, 2007, 07:28:16 PM

Quote from: smokergirl on August 25, 2007, 05:13:18 PM

how long do you smoke for? Temp?
How long would you keep in the brine

Thanks
Smokergirl

Smoke for 1 hour 20 minutes. Temp 165 deg F. Marinade for a minimum of 15 minutes. I now do a couple of hours or so, it depends on the thickness of the slices. I use to soak overnight but the meat seems to get a little mushy when it is sliced real thin.

La Quinta,
You could use it for a marinade for grillin as well. I personally would cut the soy down for grillin.

My favorite steak grillin sauce is worchesteshire and butter. Season the steak with celery salt, pepper, and a little garlic powder. For 1-1/2" steaks, place on a medium high to high heat grill for 2 minutes, turn 90 degrees and grill for 4 more minutes. During that time, brush on the worchestershire and butter (I premix the two by melting the butter and adding the worchestershire). Turn over the steak and repeat. After the 12 minutes, foil tent the steak for 10 minutes before cutting, if there is any sauce left over you can pour it over the top before putting on the tent.

For Flank steak, use a high heat grill and less time per side. Flank is thin and over cooking will turn it into a chew toy for the pooch.

NePaSmoKer · September 04, 2007, 05:41:08 PM

Quote from: Gizmo on August 24, 2007, 09:12:16 PMI have also use Root Beer without the Root. ;D ;D

I have done that too Giz ;D
Sometimes i forget where my smoker is :o

nepas

Dashdriver · October 03, 2007, 09:57:08 PM

;D-Hi all... Just got a new original Bradley about 3 weeks ago. I'm learning lots reading all of your tips! Thanks!
How well does the digital Bradley work? Is it really worth the upgrade?

Gizmo · October 03, 2007, 10:09:01 PM

Welcome Dashdriver,
You already have a fine product and no reason to trade it in all ready.

You can upgrade your original with a PID (device for super accurate temp control) and have a much better product with less cost. There are several threads here and on the Recipe Site discussing the virtues of the PID and how to build it.

BBQ GURU
http://www.susanminor.org/forums/showthread.php?t=29

PID
http://www.susanminor.org/forums/showthread.php?t=315

Beef Jerky

NePaSmoKer