I want to make beef jerky

Discussion in 'Making Jerky' started by mnola917, Feb 18, 2009.

  1. mnola917

    mnola917 Smoke Blower

    How thick should I cut the top round and how do I know it's done?
     
  2. uncle_lar

    uncle_lar Smoking Fanatic OTBS Member

    I usually cut mine about 1/4-3/8" I partially freeze the meat and use my slicer but you can fillet by hand also.
    make sure to remove all fat.
    use cure along with your seasoning. I dry mine until its flexible but doesnt crack. keep temps low, you dont want to cook it , just dry it
    I keep temp around 150* and dry it for about 8-9 hrs
    add smoke for the first few hours is usually plenty.
    if you have Ritek's book there is a really good recipe and explanation in it.
     
  3. mnola917

    mnola917 Smoke Blower

    Ritek's book?
     
  4. uncle_lar

    uncle_lar Smoking Fanatic OTBS Member

    Rytek Kutas, founder of sausage maker inc.
    and old world sausage maker. his book is like the bible of sausage making and meat curing. (great sausage recipes and meat curing)
    you can get it at www.sausagemaker.com or amazon.com
    its amust have and excellent book
     
  5. Uncle lar does it just like me. Very low temps and you wont get that cardboard texture.

    Rytek Kutas book has a basic marinade consisting of soy sauce, Worcestershire, cure ,salt, pepper, garlic powder, and onion powder if memory serves.
     
  6. mnola917

    mnola917 Smoke Blower

    I want to use one of my dry rubs plus teriyaki, should I rub down first and put in a bag with teriyaki or should I just mix it all together
     
  7. mnola917

    mnola917 Smoke Blower

    I want to use one of my dry rubs plus teriyaki, should I rub down first and put in a bag with teriyaki or should I just mix it all together
     
  8. uncle_lar

    uncle_lar Smoking Fanatic OTBS Member

    I would mix it all together. let it marinate for at least 24 hrs.
    make sure you use cure
     
  9. fishawn

    fishawn Smoking Fanatic

    Hi Mountain also makes a really good cure/seasoning!
     
  10. sixpack

    sixpack Fire Starter SMF Premier Member

  11. mnola917

    mnola917 Smoke Blower

    I can't find tender quick anywhere, so I just used a salt/sugar mixture, I'll ordersome for next time though
     
  12. If there is a next time[​IMG][​IMG]

    Maybe do yours at above 170.
     
  13. mnola917

    mnola917 Smoke Blower

    why above 170? The salt should do the trick if its marinating for 24 hrs.
     
  14. ddave

    ddave Master of the Pit OTBS Member SMF Premier Member

  15. desertlites

    desertlites Master of the Pit OTBS Member

    why above 170? The salt should do the trick if its marinating for 24 hrs. NOT
    __________________
     
  16. mnola917

    mnola917 Smoke Blower

    can someone please explain the 170 thing to me? I'd like more of an explanation than "not"
     
  17. ddave

    ddave Master of the Pit OTBS Member SMF Premier Member

    Salt alone will not provide the same level of protection from bacteria as a proper "cure" would. They are telling you to cook it rather than dry it to be safe.

    That's about the best I can do. I am still trying to search for some older posts to explain in more detail.

    Rich . . . where are ya buddy?

    On Edit: Ah, I found it.

    http://www.smokingmeatforums.com/for...ghlight=curing

    Dave
     
  18. mnola917

    mnola917 Smoke Blower

    thanks dave! So, am I in danger of getting sick if I eat this stuff without a proper cure?
     
  19. ddave

    ddave Master of the Pit OTBS Member SMF Premier Member

    Well . . . if you're like me and jerky only lasts about 3 days, maybe not. But I am not a doctor nor do I play one on TV. [​IMG] There is at least one member here who never cures their jerky and they swear by their method. The general consensus believes in curing though.

    Read through Rich's post and you can decide for yourself. It discusses the curing properties, or lack thereof, in modern salt.

    Dave
     

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