Finally.... I'm making jerky again!

jp61 · Feb 8, 2013

Shame on me for allowing almost ten months to vanish before my second attempt at making beef jerky.

Anyhow, I picked up a little over 10lbs of "eye of round" from Sam's the other day. Making Rytek's teriyaki. All sliced, cut into strips and marinating since 9pm yesterday. Will start dehydrating tomorrow around 5pm.

Too late to ask this question or do anything about now, but...... Why is Rytek using 1tsp of Insta Cure #1 for 3lbs of beef. I thought it was 1tsp of cure#1 for 5lbs of meat. I added 3tsp to 9lbs of beef. I have a feeling this will turn out too salty.

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jp61
Feb 8, 2013

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jp61
Feb 8, 2013

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jp61
Feb 8, 2013

humdinger · Feb 9, 2013

Looking good so far Joe. I see you sliced the eye round, but it looks like you cut the slices down even further? About what size strips did you finally end up with?

roller · Feb 9, 2013

Its been almost 2 yrs since I have made jerky. When my kids were growing up it was a monthly job..Very nice start on yours and I like your slicer....

jp61 · Feb 9, 2013

Humdinger said:
Looking good so far Joe. I see you sliced the eye round, but it looks like you cut the slices down even further? About what size strips did you finally end up with?

Thanks Kurt! I try to cut them to 5/8-3/4" wide strips.

Roller said:
Its been almost 2 yrs since I have made jerky. When my kids were growing up it was a monthly job..Very nice start on yours and I like your slicer....

Thanks Roller! Did they learn how to make beef jerky or they just helped you eat it ?

jp61 · Feb 9, 2013

Started dehydrating at 5:30pm, so I'm thinking they should be done around midnight. So far they pass the smell test

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jp61
Feb 9, 2013

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jp61
Feb 9, 2013

jp61 · Feb 10, 2013

And 7.5 hours later it's time to enjoy some home made jerky.

Thanks for looking.

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jp61
Feb 10, 2013

smker · Feb 10, 2013

looks good, how was the texture of each batch?

smker · Feb 10, 2013

it is 1 tsp per 5 lb of meat, not shure why they would use the higher concentration of the instacure, did you marenate the meat in this jerky spice, or sprinkle it on after it was cut to size on t he racks, whole muscle meat requires more cure then ground meat but not that much difference,

jp61 · Feb 10, 2013

smker said:
looks good, how was the texture of each batch?

Thanks smker! This was a 9lb batch and the texture was pretty good.

smker said:
it is 1 tsp per 5 lb of meat, not shure why they would use the higher concentration of the instacure, did you marenate the meat in this jerky spice, or sprinkle it on after it was cut to size on t he racks, whole muscle meat requires more cure then ground meat but not that much difference,

The jerky was marinated for 44hrs and mixed real good about 6X during that time frame.

jp61 · Feb 10, 2013

Department of Quality Control

Final Inspection Results -

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jp61
Feb 10, 2013

paul catt · Feb 10, 2013

Hey Joe

I am loving that slicer ...I need to make some Jerky now lol ... I use London Broil when its on sale and cut it by hand ... can u shoot me some info on your slicer ?

Thanks

Semper Fi back at ya

paul catt · Feb 10, 2013

oh and did I mention that I have dehydrator envy too ... where did ya get that monster

jp61 · Feb 10, 2013

Paul Catt said:
Hey Joe

I am loving that slicer ...I need to make some Jerky now lol ... I use London Broil when its on sale and cut it by hand ... can u shoot me some info on your slicer ?

Thanks

Semper Fi back at ya

Thanks Paul! Here's how I ended up with the Globe 500 slicer.... http://www.smokingmeatforums.com/t/119986/slicer-opinions-purchase-cleaning/20

The only negative I can say about it is that it's heavy if you have to move it around like I do when using it. I will either make or buy a rolling cart for it with locking casters when it becomes too much to handle. Good luck and take your time, there are some good deals out there. Here's the owners manual...

http://www.globeslicers.com/Editor/assets/globe_docs/500lr 725lr 775lr 825lr 850lr 875lr manual.pdf

Paul Catt said:
oh and did I mention that I have dehydrator envy too ... where did ya get that monster

I bought it at Cabela's. Couldn't pass it up when it went on sale, plus I had $70 credit with Cabela's. It's a nice dehydrator.... probably more than what I need but hey, you only live once.

jp61 · Feb 10, 2013

Good News and Bad News...

The Bad News:

Made a special surprise delivery to my place of employment today and hooked up three coworkers with some awesome home-made beef jerky. Meanwhile "Quality Control" (post #10) and I have been eating the stuff on and off all day. My son stopped over for a visit and left with a nice batch. So, this is all that is left and half of it is going to my fishing buddy tomorrow.

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jp61
Feb 10, 2013

The Good News:

Soon, I will be making more!

jp61 · Feb 10, 2013

Almost to the minute of being done, one day later, it's all gone. I read on here somewhere that the bad thing about making jerky is, is that "you can never make enough". I'm a believer!

fuzzyfishin · Feb 11, 2013

One reason I DO NOT TELL anybody that I am making jerky.

Looks great

jp61 · Feb 11, 2013

Thanks fuzzyfishin!

jp61 · Feb 14, 2013

Shhhhhh..... don't tell anyone that I'm making some more jerky.

Probably Teriyaki again..... everyone liked it.

9lbs eye of round

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jp61
Feb 14, 2013

Trimmed and going in the freezer before the slice

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jp61
Feb 14, 2013

jp61 · Feb 14, 2013

Rytek's Teriyaki

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jp61
Feb 14, 2013

Slicing with the grain

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jp61
Feb 14, 2013

Sliced

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jp61
Feb 14, 2013

Grain running horizontally on the slices

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jp61
Feb 14, 2013

Cut into strips across the grain about 3/4" wide

With this method it's a lot easier to take a bite from the jerky

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jp61
Feb 14, 2013

They meet again...

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jp61
Feb 14, 2013

Mixed well, covered and in the fridge until Saturday afternoon

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jp61
Feb 14, 2013

paul catt · Feb 15, 2013

Looking good Joe ..showing off that slicer again

Finally.... I'm making jerky again!

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