- Feb 3, 2013
- 32
- 11
Ok, 2nd post time... :)
I checked the local circulars and found that bottom round was on sale this week, buy 1 get 1 free at the local Albertson's. The people there are awesome and willing to slice the roasts for me into 1/4" strips without any fuss, so I always buy my jerky meat from them. (Tip: Assuming all Albertsons have the same slicers, which I'd assume they do... you want them to set it just above the number 1 on the slicer... I've found that nobody there has ANY idea what the setting is for 1/4" slices... it took a few times to find a proper setting for me... lots of dog jerky.) I've made it a few times before in my MES 30 using the Hi-Mountain Kits and like the way it turns out. I don't like crunchy, dry jerky like what you get from the dehydrator, I prefer it to be chewy and pliable. Today, I used the inferno blend. It's their hottest one, but still not very hot by New Mexico standards. Anyway, here come the pics! :)
These are some of the pieces, seasoned and cured...
I have found that if I cure and season one side of them and then stack them nice and tightly for the recommended 24 hour period, it works out pretty well. The bottoms get seasoned from the piece above them while they cure.
Once they're all stacked, into the Ziplock they go for 24 hours.
There are always a few extra fatty... or strangely shaped pieces that are leftover. So while my actual jerky is curing overnight in the fridge, I make some dog jerky. No seasoning, just 200 degrees for 2 hours in the oven. My dog loves it! Way better than throwing the little scraps away...
Ok, got some sleep and 24 hours later, it's time to start running batches of jerky. I use Bradley Jerky Smoking Racks. They clean up great in the dishwasher and don't seem to stick. I've been very happy with them...
You'll notice that apparently the Bradley smokers are a bit wider than my MES 30", so I have to angle the trays. No big deal, they still keep the jerky on them just fine and fit perfectly.
I decided to use my AMNPS with 2 rows of the Oak Pellets (that's what it shipped with), plus fill my chip tray with Mesquite. I like a strong smoke flavor and since they're only in there for 2 hours, I figured the more the better.
And finally, the money shot. After about 2 hours under heavy smoke conditions at 200 degrees, this is what I came up with. Now I just have 2 or 3 more batches to do... lol...
I checked the local circulars and found that bottom round was on sale this week, buy 1 get 1 free at the local Albertson's. The people there are awesome and willing to slice the roasts for me into 1/4" strips without any fuss, so I always buy my jerky meat from them. (Tip: Assuming all Albertsons have the same slicers, which I'd assume they do... you want them to set it just above the number 1 on the slicer... I've found that nobody there has ANY idea what the setting is for 1/4" slices... it took a few times to find a proper setting for me... lots of dog jerky.) I've made it a few times before in my MES 30 using the Hi-Mountain Kits and like the way it turns out. I don't like crunchy, dry jerky like what you get from the dehydrator, I prefer it to be chewy and pliable. Today, I used the inferno blend. It's their hottest one, but still not very hot by New Mexico standards. Anyway, here come the pics! :)
These are some of the pieces, seasoned and cured...
I have found that if I cure and season one side of them and then stack them nice and tightly for the recommended 24 hour period, it works out pretty well. The bottoms get seasoned from the piece above them while they cure.
Once they're all stacked, into the Ziplock they go for 24 hours.
There are always a few extra fatty... or strangely shaped pieces that are leftover. So while my actual jerky is curing overnight in the fridge, I make some dog jerky. No seasoning, just 200 degrees for 2 hours in the oven. My dog loves it! Way better than throwing the little scraps away...
Ok, got some sleep and 24 hours later, it's time to start running batches of jerky. I use Bradley Jerky Smoking Racks. They clean up great in the dishwasher and don't seem to stick. I've been very happy with them...
You'll notice that apparently the Bradley smokers are a bit wider than my MES 30", so I have to angle the trays. No big deal, they still keep the jerky on them just fine and fit perfectly.
I decided to use my AMNPS with 2 rows of the Oak Pellets (that's what it shipped with), plus fill my chip tray with Mesquite. I like a strong smoke flavor and since they're only in there for 2 hours, I figured the more the better.
And finally, the money shot. After about 2 hours under heavy smoke conditions at 200 degrees, this is what I came up with. Now I just have 2 or 3 more batches to do... lol...
