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Jerky to celebrate the time change.

post #1 of 7
Thread Starter 

Used the offset for the first real smoke/cook today so that left the MES30 sitting in the porch pretty lonely.  Since I was out of jerky I stopped on the way home a few days ago and bought a pack of Round Roast.

 

 

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Got the old slicer out, I used this a lot when we first bought it in the early 80's but it got packed away in one of the moves, found it hiding a box a a couple of months ago, still works great for a cheap slicer.

 

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We got the recipe many years ago from a friend of ours, pretty basic but I always go back to this.

 

3 lbs. meat

1/2 tbs salt

1/2 cup warm water

1/2 cup soy sauce

1/2 cup Worcestershire sauce

1 tsp pepper

garlic powder to taste

 

This was made to do in the oven which I did for years before I had a smoker.  NOTE:Because this has no cure I always keep the jerky in the freezer when done and take out only as needed.  I am going to try a batch with TQ someday (cause I already have this) but did not have time to screw with ingredient's this time.

 

I did not get pictures of the meat cut up but this is after soaking all night, ready for the MES

 

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Hickory dust in the AMNPS, both ends lit, wanted a good smoke flavor on these.  I always load the AMNPS and start the fire in the bottom pan of the MES then put them both in the smoker, you can see I got a bit messy when loading the smoker.

 

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Only ran MES at 100 deg for the first 2 hours to let the smoke penetrate better, then set it at 160 deg for the last hour, hard to get temp reading from these thin slices but should have gotten it over the 145 deg mark. (again, no cure used so I freeze when done)
 

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After 3 hours took the jerky out of the smoker and put in the dehydrator.  Set temp to 145 deg and let it run for 3 more hours before unloading.

 

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Vac packed 3 trays and put the 4th tray in a baggie, all went into freezer.  Not sure why I vac pack cause it never last long around here. 

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Thanks for checking it out

 

Gary

 

post #2 of 7

Gary your Jerky looks good, big Jerky fans here, but never made it...Do you find a difference in eating texture between slicing Across the grain, the way you did, verses slicing With the Grain, like some Commercial Manufacturers?...Thanks...JJ

post #3 of 7

Looks great Gary!

post #4 of 7
Thread Starter 

Thanks JJ, I always slice whole meat across the grain because it is suppose to be more tender, next time I do whole meat jerky I am going to try it both ways to compare.  (plus its another good reason to make more)

 

 

 

Thanks Al

post #5 of 7

I used to cut my meat with the grain, but the kids don't like to "Rip" the jerky apart.

Now I cut across the gran for those with delicate teeth!

Tastes the same though!

 

I have the same dehydrator.  I would like to get a new one, but the thing just won't die.

 

Your jerky looks awesome!!

 

 

Todd

No Creosote! A-Maze-N Smokers

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post #6 of 7

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Your jerky looks awesome there Gary. Just a tip when you slice meat specially if you want it very thin almost freeze the meat and it will slice so so easy.

post #7 of 7
Thread Starter 
Quote:
Originally Posted by mballi3011 View Post

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Your jerky looks awesome there Gary. Just a tip when you slice meat specially if you want it very thin almost freeze the meat and it will slice so so easy.


Thanks mballi, the slicer makes it easier but still helps to put it in the freezer awhile before starting to slice, a must do when using a knife and one's carving skills leave a bit to be desired sawzall.gif .

 

 

Gary

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