My First Beef Jerky Step by Step (Q-View)

Discussion in 'Making Jerky' started by alelover, May 1, 2011.

  1. Been reading a bunch of threads about it so I thought I'd give it a whirl. Besides, Angus London Broils were BOGO at Harris-Teeter. Started with 4 pounds.

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    Chilled in the freezer for a couple hours and made 1/4" thick slices on the old meat slicer. Trimmed some fat.

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    Next we mixed up the rub and the marinade using this recipe.

    4 lbs London Broil (sliced about ¼” thick)

    Marinade:
    ½ cup of soy sauce
    ½ cup of molasses
    ¼ cup of Thick L & P Worcestershire sauce
    ¼ cup L & P Worcestershire sauce
    ½ cup Coke
    1 teaspoon sugar

    Seasoning:
    1 ½ tablespoons of garlic powder
    1 ½ tablespoons of onion powder
    1 tablespoon of black pepper
    1 teaspoon paprika
    4 tablespoons of Morton Tender Quick

    Mix the wet ingredients separate from the dry. Make sure the sugar dissolves well. Then evenly sprinkle dry ingredients over meat and lightly rub. Flip meat and repeat. Then lay the meat in a 1-gallon zip lock bag. Add one layer at a time. Once one layer is done I apply some marinade in-between layers. Put 2 lbs in each gallon bag to marinate in 1 cup of marinade per bag. Add next layer of spiced meat then add additional marinade over top of next layer and so on. Tender Quick should be 1 tablespoon (TBS) per each pound of muscle meat. Refrigerate for 24 hours, and then lightly rinse meat under cold water and pat dry before dehydrating or smoking.

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    Evenly distribute the rub on both sides of the beef strips. Let sit for an hour.

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    Next we layered then in the bag with the marinade.

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    Into the fridge for 20 hours.

    Then out of the fridge and ready to be rinsed in cold water. They look the same as they did 20 hours ago in the bag.

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    Now we rinse in cold water...

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    ...and dry on some paper towel and newspaper.

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    Now it's off to the smoker. Using my homemade Amaz-n-smoker with hickory, pecan and apple dust. Hit it with smoke for 2 hours.

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    Sitting at 112. Stayed around 110 - 120 for the first 2 hours.

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    Very TBS

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    After 2 hours we bumped up the heat to 135.

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    Lookin and smelling good.

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    Intermission. See you in a couple hours. [​IMG]
     
    meateater likes this.
  2. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    awesome looking jerky alelover .......[​IMG]      My neighbor makes a lot of beef jerky. Next time you swing over to HT try some of this marinade. My neighbor only soaks his meat for about 20 min. in it. He adds pepper flakes for some heat.... Its some pretty strong stuff.....

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  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    We'll be waiting!

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  4. Looks great so far...can't wait for the money shots!!![​IMG]
     
  5. looks delicious already.
     
  6. roller

    roller Smoking Guru SMF Premier Member

    Looking good.
     
  7. After 8 hours  they're out of the smoker. Did the last hour at 165. They didn't shrink as much as I thought they would. Perhaps we'll go thinner next time. 3/16 will be perfect I think.

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    They are pretty dark but not burnt or bitter tasting at all.

    Here's a cross section in the center of the pic.

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    Tastes really good. Pretty chewy but not bad.

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    Thanks for watching.
     
  8. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Looks Great...
     
  9. thebarbequeen

    thebarbequeen Smoking Fanatic

    Looks great to me, and GREAT step by step q-view, thanks!!
     
  10. tyotrain

    tyotrain Master of the Pit

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  11. nwdave

    nwdave Master of the Pit SMF Premier Member

    Looks great.  But you didn't make enough to share.
     
  12. nwdave

    nwdave Master of the Pit SMF Premier Member

    Oh, I do have one question.  The acroynm BOGO?  Haven't heard that particular one.[​IMG]
     
  13. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    BOGO = Buy One Get One   (as in buy one get one free..)
     
  14. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Nice job! Awesome looking jerky!
     
  15. Thanks kids. Came out pretty good for the first time. I had some today and I think it's better since it sat overnight.
     
  16. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    [​IMG]    great job..............thanx for the qveiw
     
  17. Thanks. The wife and daughter love it so It must be OK.
     
  18. the dude abides

    the dude abides Master of the Pit OTBS Member

    Looks easy enough for even a hack like me to try this sometime!

    Great tutorial.  Thanks for the extra effort. 
     
    Last edited: May 4, 2011
  19. bearcarver

    bearcarver Smoking Guru OTBS Member

    Scott,

    This is the first I saw this thread, and it is great !

    I love it when a guy makes an easy to follow recipe, with instructions.

    This will help a lot of guys wanting to make Jerky!

    Thanks,

    Bear 
     
  20. meateater

    meateater Smoking Guru SMF Premier Member

    Nice job! [​IMG]
     

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