Teriyaki Hot Jerky

Discussion in 'Drying/Dehydrating' started by nepas, Mar 10, 2013.

  1. nepas

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

    Doing a few lbs flack jerky for my friend in Afghanistan, 3rd ID

    Hot teriyaki.
     




    Got asked if the tumbler leaks because the vac is done manually.

    Nope


    Being in the RV i sold all my larger dehydrators, Cabelas, Equi-flo, excalibur have had to down size and get smaller tools. No problem with round once you get the seating arrangements down.


     
  2. kathrynn

    kathrynn Smoking Guru OTBS Member

    [​IMG] I am in for this.  David loves Jerky.....and I used to send him and the troops some all the time in Kabul.  Didn't know about making my own at that time.  Do now!

    Kat
     
  3. nepas

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

    Got done yesterday, took bout 5 hours.

     
  4. Looks great and will undoubtedly be greatly appreciated! Surprised though you didn't smoke it.
     
  5. nepas

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

    I just get lazy

    [​IMG]
     
  6. That's how I felt all weekend!
     
  7. what kinda meat did you use?? Looks good. Always wanted to make my own jerky.
     
  8. nepas

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

    I used flank on this batch. You can make jerky out of any cut, even brisket.
     
  9. garys1

    garys1 Newbie

    Looks great Im sure your friend will enjoy that!!!!   Good job
     
  10. Rump roast is a good cut of meat to use.  I usually load up when they run it for $2.99 a pound.  It's lean, and not much fat to cut out.  The butcher will slice it for jerky for free.  I normally have mine cut 1/4 inch and then trim the fat off the rest of the way at home.  There will be a little fat around the outside and a vein of fat to cut out in places towards the center.  One of my favorite beef cuts to jerk. 

    Never used a tumbler before.  Never even heard of one.  I'm gonna have to check that out.  I normally do about 15 pounds at a time and marinade it in gallon zip lock bags, that I rotate and knead the meat.  I marinade beef 24-36 hours and venison 48-72 hours.  I'm fixin to crank me off a batch.  Been lazy and haven't made any in a while. 
     
  11. jerkylover

    jerkylover Newbie

    Is that first machine a tenderizer? Slicer?

     
  12. nepas

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

    Slicer
     
  13. floridasteve

    floridasteve Smoking Fanatic

    NEPAS -- are you still using the vacuum tumbler? If so, how much tome does it take off the cure/marinade? I use cure#1 and normally let it sit overnight.

    Thanks,
    Steve
     
  14. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    I can tell you that using mine speeds up the absorption of the cure and flavorings. I still am on the fence if it speeds up the curing "process". According to the commercial makers it does. But then there are those that say the cures still need more time to do what they do. I do like using tumblers for making jerky. I get a much deeper even flavor throughout the meat. I still let the meat sit for up to 48 hours mainly because I like the flavor better.
     
  15. floridasteve

    floridasteve Smoking Fanatic

    Thanks,, DS.  So I assume that you have tried resting for shorter times.  I know its and nearly impossible thing to put into works, but how does it taste different by going that long?  I normally only marinate for 18 hours with cure 1
     
  16. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Overnight is usually my shortest soak in the tumbler. Also using cure #1. The recipe I've become very found of, the Thai jerky really gets better the longer I soak. I've gone 48 hrs in the tumbler and as few as 12.
     
  17. floridasteve

    floridasteve Smoking Fanatic

    Thanks again Case! How lucky no did you go before getting the tumbler, or is that ancient history?
     
  18. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    For most jerky, 1/4" thick 24 hours for the cure to work. Otherwise longer for the flavor I wanted.
     

Share This Page