Teriyaki Jerkey

Started by easyridinole, October 06, 2008, 04:57:38 AM

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easyridinole

Here is a little weekend project of mine 6 lbs of hamburger for jerky. I used lean hamburger along with Nesco brand jerky packets.
This is easy to make and the wife and kid love it!

Seven racks of teriyaki ready to go.


About halfway done getting the pat down to take excess grease off.


Finished product cooling off.

Most people hate the taste of beer - to begin with. It is, however, a prejudice that many people have been able to overcome.     -WINSTON CHURCHILL-

La Quinta

Yummmooo. Looks tasty Easy...Well done!! :)

hillbillysmoker

Nice looking jerky, Easy. Thanks for sharing.
May the fragrance of thin blue smoke always grace your backyard.


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WI Smoker

I am new to the making jerky scene.  Looking at your pics I am wondering is it in a skin or just pressed out of one of those jerky gun things?
Just when you thought you knew it all!

NePaSmoKer

Quote from: WI Smoker on October 12, 2008, 06:26:42 PM
I am new to the making jerky scene.  Looking at your pics I am wondering is it in a skin or just pressed out of one of those jerky gun things?

Thats ground beef extruded from a jerky gun......................Its pretty good jerky. Nice job easy.

nepas

easyridinole

Nepa is right. I just buy 80% lean ground beef and mix one pound of meat with one packet of the jerky seasonings and let it sit overnight. After sitting overnight I use a jerky cannon to shoot it on the jerky trays.  :)
Most people hate the taste of beer - to begin with. It is, however, a prejudice that many people have been able to overcome.     -WINSTON CHURCHILL-

WI Smoker

If you were going to use smoker to dry about how long?  Do you just check after a period of time?  At what temp?  Sorry about all the questions but this is new to me.
Just when you thought you knew it all!

NePaSmoKer

Quote from: WI Smoker on October 13, 2008, 01:09:56 PM
If you were going to use smoker to dry about how long?  Do you just check after a period of time?  At what temp?  Sorry about all the questions but this is new to me.

I do GB jerky in my smoker sometimes.

You will need jerky screens to put on your smoker racks, These you can get from Bryan at Yard And Pool (click the link below my posts)
Next be sure you add the cure packet to the meat mix. Like easy says you can let it sit overnite. When i do jerky of anykind i only use 3/4 pucks with heat around 170/180. I often use my dehydrator after the smoke is done. Makes for better jerky.

Here is my last 2 batches of jerky. Smoked and dehydrated.





The big C dehydrator.


nepas


easyridinole

Looks good Nepa, I intended on using my smoker to do the jerky, but my wife had to work that weekend and I had to watch our kid. Since this was already in the fridge I just used my dehydrater to get it done. What flavor smoke did you use Nepa's? I was going to use the special blend.
Most people hate the taste of beer - to begin with. It is, however, a prejudice that many people have been able to overcome.     -WINSTON CHURCHILL-

NePaSmoKer

Quote from: easyridinole on October 13, 2008, 02:26:14 PM
Looks good Nepa, I intended on using my smoker to do the jerky, but my wife had to work that weekend and I had to watch our kid. Since this was already in the fridge I just used my dehydrater to get it done. What flavor smoke did you use Nepa's? I was going to use the special blend.

I use hickory, oak and sometimes mesquite. sometimes i mix em like oak followed by hickory then mesquite.

nepas

beefmann

looks good ... how was the taste