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

alelover

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Jul 9, 2010

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Concord, NC, near Mt. Pleasant, 2 houses past the

• May 5, 2011

• #21

Thanks again. I'll be making it again. I think I may pound the meat next time. I did a couple pieces that got sliced too thick and they came out much more tender. I think I will cut back the soy a tick and up the worsty a little next time. I ended up with a little over 1 3/4 lbs for around 15 bucks. Definitely a worthwhile endeavor.

 

boykjo

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Apr 28, 2010

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• May 5, 2011

• #22

Jerky is so much more economical making it at home. The only bad thing is you can never make enough and you eat it too fast.......

Again nice job on the jerky

Joe

 

alelover

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Concord, NC, near Mt. Pleasant, 2 houses past the

• May 6, 2011

• #23

Got a new computer at work today and it had some little desiccant packs in it. I'm gonna throw them in my jerky bag when I get home.

 

alelover

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Concord, NC, near Mt. Pleasant, 2 houses past the

• May 6, 2011

• #24

A little care package for my daughter in college in Milwaukee.

 

stwallace

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Apr 26, 2011

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Dublin, CA

• May 11, 2011

• #25

Very nice qviews and easy to follow recipe.  Thanks I think I will make this sometime soon.

Sean

 

roller

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Mar 10, 2010

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N.E. Louisiana

• May 11, 2011

• #26

Great job on the jerky and the Q-view..I have been making jerky for about 40years and still have to make it for my grown kids....Yours will be the same way...

 

roller

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• May 11, 2011

• #27

Great job on the jerky and the Q-view..I have been making jerky for about 40years and still have to make it for my grown kids....Yours will be the same way...

 

alelover

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Jul 9, 2010

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Concord, NC, near Mt. Pleasant, 2 houses past the

• May 11, 2011

• #28

The oldest one already is.

 

bloc004

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Apr 26, 2011

44

10

Hudson, WI

• May 12, 2011

• #29

Yes, very informative, Great looking Jerky!!!!!

 

smokin - k

Meat Mopper

Apr 22, 2011

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Portland, OR

• Jun 17, 2011

• #30

Awesome breakdown.... I'm doing about 7 pounds of Chuckar and Pheasant jerky this weekend (for my boss) and will be follow your lead. Anything you think I should tweek on the recipe for birds? I don't want to loose my job... 

  I know you mentioned maybe cutting the meat a little thinner.. My boss likes spicy so I'll probably up the pepper and maybe add a little of my own smoked jalepeno pepper spice.. Watcha think? I can't wait!  Take Care, Smokin - K

 

alelover

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Concord, NC, near Mt. Pleasant, 2 houses past the

• Jun 17, 2011

• #31

Thanks. I think 3/16 thick would be about right. Don't know about bird. The spice flavor would be more pronounced I would think.

 

Bearcarver

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• Jun 17, 2011

• #32

Smokin-K,

I'm thinking it would work better for those birds to be ground & made in a jerky shooter, if you have one.

I would think cutting bird meat into strips would end up too hard & tuff, but I'm only guessing because of what I know about Pheasant meat.

I never actually smoked any whole meat bird jerky.

Bear

 

Last edited: Jun 17, 2011

rockrunner

Newbie

Sep 18, 2010

12

10

Fernley, NV

• Jun 24, 2011

• #33

BOOKMARKED! Holy fawk! Nobody told me that I can make jerky with the smoker!!!!!!  YES!!

 

jjwdiver

Smoking Fanatic

Feb 5, 2010

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St. John, U.S. Virgin Islands

• Jun 24, 2011

• #34

adding this one to the recipe file - thanks!  Can't wait to get the time to give this a try on the kettle.

 

alaskanbear

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Apr 24, 2011

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Winnsboro, Texas

• Jun 24, 2011

• #35

Heck of a nice post with very easy to read and follow instructions and pics to support those of us that cant read so very well,  and TYVM for the "thanks KIDS" comment--made this old man feel younger LOLOL

Rich

 

smokin - k

Meat Mopper

Apr 22, 2011

239

15

Portland, OR

• Jul 9, 2011

• #36

You give even me the mojo to get it going! Batch of flat iron steak and petite sirloin jerky going now... You modivate!!! Smoke it up!

 

smokin - k

Meat Mopper

Apr 22, 2011

239

15

Portland, OR

• Jul 9, 2011

• #37

Twice you've gotten me going!!