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My First Beef Jerky Step by Step (Q-View) - Page 2

post #21 of 37
Thread Starter 

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.

post #22 of 37

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

post #23 of 37
Thread Starter 

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.

post #24 of 37
Thread Starter 

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

 

IMG_0749.jpg

post #25 of 37

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

Sean

post #26 of 37

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...

post #27 of 37

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...

post #28 of 37
Thread Starter 

The oldest one already is.

post #29 of 37

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

post #30 of 37

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... biggrin.gif  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

post #31 of 37
Thread Starter 

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.

post #32 of 37

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

post #33 of 37

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

post #34 of 37

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

post #35 of 37

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

post #36 of 37
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!
post #37 of 37
Twice you've gotten me going!!
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