2nd Try at Jerky Last Sunday

Bearcarver

Gone but not forgotten RIP

OTBS Member

Group Lead

Sep 12, 2009

45,279

18,182

Macungie, PA

• Jul 9, 2011

• #21

Sounds like a deal to me!!!

Bear

 

tiger tailgate

Newbie

Jul 14, 2011

4

11

LOUISIANA

• Jul 14, 2011

• #22

SCOTT, REVIEWED YOUR BEEF JERKY RECIPE--LOOKS GOOD AND WOULD LIKE TO TRY IT. HOW THIN DID YOU SLICE THE MEAT ?? 1/4 OR 1/2 INCH?

 

sunman76

Master of the Pit

Feb 18, 2011

1,421

20

Duncan Oklahoma

• Jul 14, 2011

• #23

man thats some good lokn jerky.   I made some that finished up yesterday setting here eating it thinkn darn its hot in here face sweating...it is hottt.

..lol

 

Last edited: Jul 14, 2011

alelover

Master of the Pit

Original poster

OTBS Member

Thread starter

Jul 9, 2010

4,882

169

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

• Jul 14, 2011

• #24

Thanks. I sliced it a 1/4" the 1st time I did it. This one here I sliced a  few hairs thicker then pounded it. It seemed to thicken back up to regular thickness as it smoked. Most of it was pretty tender though. Next time I'm going 3/16 with a light pounding.

What was hot sunman. The jerky or your weather.

 

alelover

Master of the Pit

Original poster

OTBS Member

Thread starter

Jul 9, 2010

4,882

169

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

• Jul 14, 2011

• #25

Hey Tiger you need to go over to roll call and introduce yourself and get a proper welcome.

 

sunman76

Master of the Pit

Feb 18, 2011

1,421

20

Duncan Oklahoma

• Jul 14, 2011

• #26

both lol.... but for the jerky I put a handful of peppercorns on the cutting board and gave then a few hit with the ol meat mallet and put it on them before I dried em out....

as far as the weather...

just like the jerky  hot and dry...

 

 

alelover

Master of the Pit

Original poster

OTBS Member

Thread starter

Jul 9, 2010

4,882

169

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

• Jul 14, 2011

• #27

I heard it was hot out that way. We've been mid to upper 90s and humid. We got a reprieve today. It's only 89.

 

jirodriguez

Master of the Pit

OTBS Member

SMF Premier Member

Jun 5, 2009

4,656

143

Portland, OR

• Jul 14, 2011

• #28

I good cheat when you need lots o' cracked black pepper - spice grinder! I buy whole peppercorn, and just toss about load into the spice grinder and pulse it a few times till I get the consistancy I want. I usually grind enough to keep me cooking for about 1 week... then grind more.

 

alelover

Master of the Pit

Original poster

OTBS Member

Thread starter

Jul 9, 2010

4,882

169

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

• Jul 14, 2011

• #29

That's what I do. I don't save it. I always grind fresh. Call me a pepper snob if you must.

 

cooking momma

Smoke Blower

Jun 8, 2011

94

12

West Virginia

• Jul 15, 2011

• #30

Yummy! Love summer sausage :) Love Jerky. I still need to try this recipe.

 

alelover said:

My daughter brought some jerky and a little block of smoked colby-jack to a buddy of mine. This is what he sent her home with. 1 13/16 pounds elk summer sausage. Pretty good swap Eh.

Click to expand...