FIRST JERKY

[sherlock]

Made my first batch of jerky on Sunday. I used Hi Mountain Original seasoning. I cut up a 5 # top sirloin and cured it 24 hours before placing it in my cold DBS and set the temp for 170 degrees with 2 hours of oak smoke. All four racks were full and I took the jerky out after a total of 4 hours. It was still not done to my taste, so I put in in the kitchen oven at 200 degrees for another two hours. After all that, I dried on cooling racks over night. It turned out great. I took some to work and everybody said I should make it and sell some. I don't think that will happen. I have learned in the past that when you start marketing what was a pleasurable hobby, it can turn into plain old work. I may make some and give it away for token gifts over the holidays.

I also have Hi Mt'n Bourbon and Cajun mixes. I will try them next.

I did realize why jerky costs so much in stores. Here is what mine cost:

5# Top Sirloin                       $17.81
1/3 of seasoning pkg                 2.00
6 Oak Pucks                            2.00
Power for 4 hr's smoker             1.00 (est)
Power for 2 hr's kitchen oven     1.00 (est)
                    Total              $23.81

Out of the 5# Top Sirloin, I got 2.4 # of excellent jerky, thats $9.92 a pound.

[Tiny Tim]

I see you have the Bourbon BBQ Cure and Seasoning kit...I used this on half of my last batch, and I have to say that I was turned off by the smell of it while preparing the meat, but once it was smoked and dried, it turned out pretty good.  I guess I'm saying, "follow through on it even if you're turned off by the seasoning smell...it gets better".

Good job on the first batch....it was easy, wasn't it? :D

[levonen]

Sherlock, If from 5 lb of meat you got 2.4 lb of jerky, then your jerky is not dry enough.

Try this recipe. This will produce absolutely best jerky you'll ever eat:

Ingredients:

Meat              10 kilograms
Soy sauce (soy plus wheat)   695 grams
Worcestershire sauce      190 grams
Black pepper           7 grams
Garlic powder           7 grams
Onion powder          19 grams
Tabasco sauce (optional)   to taste

[beef (eye of the round, rib eye, boneless t-bone, top round), venison, elk, moose, etc.]. Meat should be as lean as possible. Cheaper cuts produce better jerky.

Procedure:

Trim and discard all the fat. Cut meat along the grain into pieces about 0.6 mm (1/4 inch) thick. Dissolve all the seasonings into the soy sauce. Add meat strips and work them into the mix until thoroughly coated. Cover and let stay in fridge for 10-12 hours. Smoke (dampers ¼ open) for 2 hours having the temperature never go over 20C (68F). Close dumpers and rise the temperature to 55C-60C (130F-140F). Dry for 10-12 hours (take or add hour or two).

Believe me, after trying this, you'll stick with it. Everyone else I know did.

If you work with pounds but not kilograms, or if you need to size this formulation to smaller or bigger, use dragog.com calculator. 

[sherlock]

Thanks Levonen, I will try that next time

Nathan

[3rensho]

Recipe sounds tasty levonen.  I haven't gotten around to making jerky yet but it's on my list and I'll give this a try.

Tom