or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Making Jerky › Simple Black Pepper Jerky, plus loads of Q-View from the last year or so. (Updated with finished pics)
New Posts  All Forums:Forum Nav:

Simple Black Pepper Jerky, plus loads of Q-View from the last year or so. (Updated with finished pics)

post #1 of 18
Thread Starter 

So I have been lurking on the forum few a few years and have learned tons from everyone here. I am not the best at posting but want to start to contribute. So here is a jerky recipe that I have making for quite a while, it's super simple and turns out great every time. After that a hodge podge of Q-view that I never got around to making post for, so I am just going to upload them here. 

 

 

About 7 lbs of bottom round. 

 

 

 

Cure, Worcestershire, Coarse Black Pepper

 

About the amount of BP

 

Bagged up and resting will update pics of the smoke on Saturday

 

 

Now for the random assortment of Q-View! Sorry, I just really like to share pics. 

 

How I used to smoke my Jerky, built a smokebox since. 

 

 

Gyros

 

 

 

 

Pastrami!

 

Wings!

 

More on the next post. 


Edited by alreadyam - 1/26/13 at 8:22am
post #2 of 18
Thread Starter 

Oscar the 60LB hog 

 

Italian beef 

 

Turkey for sandwiches 

 

Pulled pork Tamales 

 

Summer Sausage

 

I cook for about 40 people once a month, try and do most of it from scratch 

 

Trying my hand at deserts 

 

Thats just a bit of the last year, I just love to cook. If anyone uses instagram I am @wywycooks and always post most my interesting cooks on there. 

post #3 of 18

Nice pics - I like the smoker loaded with jerky  smile.gif

post #4 of 18
Thread Starter 

Ok here is the jerky finished. Ended up with about 2 lbs after it was done. Used hickory for the smoke, took about 12 hrs. 

 

Into the Smoker 

 

Finished product 

 

Close Up 

 

Thanks for lookin!

post #5 of 18

SWEET !

post #6 of 18
Nice jerky box! What do you use for heat&air.
post #7 of 18
Thread Starter 
Quote:
Originally Posted by lu1847 View Post

Nice jerky box! What do you use for heat&air.

Thanks! I use an old toaster oven so it makes it really easy to control the temps. I can do about 110*-170* with smoke when it's about 50* out. As for air, a few holes in the bottom for fresh and 1" holes on the top sides.
post #8 of 18

What recipes and or how did you make the gyro's? Always wanted to try my own. Nice looking jerky too!!

post #9 of 18

Wow!  Nice Q-view and great job on that food.

 

I'm hungry now....

post #10 of 18

Great pics, great food and that's ingenious thinking for the smoker! Share the recipes please!!!

post #11 of 18

Jerky looks Great!

post #12 of 18

Never thought of using a toaster oven for a heat source in a small setup. Have an old one that I may give a try and see how it does!

post #13 of 18
Thread Starter 
Quote:
Originally Posted by Stayhot View Post

What recipes and or how did you make the gyro's? Always wanted to try my own. Nice looking jerky too!!

Thanks!

 

For the Gyro meat I do about:

2# beef

2# lamb 

1.5 TBL Marojamn

2 TBL ground rosemary

1TBL salt

BP to taste

About 1 cup bread crumbs and some EVOO and however much garlic you would like. I also use about half a bag of frozen onion.

Grind it all up a few times to get it nice and emulsified. Then into a baking dish until 165. I cool it and then slice it. I fry it up to crisp the sides for gyros.

 

Totally worth making it once a month or so and having it in the freezer.  

post #14 of 18
Thread Starter 
Quote:
Originally Posted by SmokinHusker View Post

Great pics, great food and that's ingenious thinking for the smoker! Share the recipes please!!!

 

I'll start posting recipes as I make them, I can never remember them the next day, maybe this will help!

Quote:
Originally Posted by Johnnie Walker View Post

Jerky looks Great!

 

Thanks!

Quote:
Originally Posted by PGSmoker64 View Post

Wow!  Nice Q-view and great job on that food.

 

I'm hungry now....

Thanks! 

post #15 of 18
Thread Starter 
Quote:
Originally Posted by dirtsailor2003 View Post

Never thought of using a toaster oven for a heat source in a small setup. Have an old one that I may give a try and see how it does!

It works awesome, I think I have about $60 in the whole rig including $5 for the toaster oven!

post #16 of 18

Does the lamb make a huge difference in the gyro? I was thinking about making elk gyro's similar to your recipe.

 

Everything looks awesome!

post #17 of 18

Very nice!, now I'm hungry.

post #18 of 18
What a great idea for a jerky box.. the perfect heat souce with the right dimensions im sure for a perfect real low and slow smoke. AMNPS screams for this new home..
Pics look great.. all of them!
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Making Jerky
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Making Jerky › Simple Black Pepper Jerky, plus loads of Q-View from the last year or so. (Updated with finished pics)