First Attempt at Jerky (Q-View)

mountainhawg

Meat Mopper

Original poster

Jan 4, 2013

262

15

Mountains of Western NC

• Feb 20, 2013

• #1

I am in the process of making Terriyaki Jerky using a 21/4 # bottom round I found on sale. I used a recipe for a soak I found on line along with Cure #1. I soaked the beef overnight after slicing it as it thawed with my fillet knife. Slicing was fairly easy and pieces are between 1/8 and 1/4 inch. 

I preheated my highly modified Master Forge (Fire Rope) since it was 22 degrees this morning with moderate winds. Ambient humidity today is in the 20% range so nice for drying.

Jerky (1 of 1).jpg

• mountainhawg
• Feb 20, 2013

I used Skewers on homemade S hooks to hang the meat:

Jerky (2 of 1).jpg

• mountainhawg
• Feb 20, 2013

I initially just used a can to restrict the heat but then added another pile of 5 to 8 coals because the temperature

stayed fairly low. I have been able to keep the temperature fairly constant between 110 and 140 with occasional spikes to 160.

There is a chunk of home cut hickory under the foil which will be my only smoke:

Jerky (3 of 1).jpg

• mountainhawg
• Feb 20, 2013

It's been 5 hours and the Jerky is still a bit limp yet. Time will tell.

Gil

 

pgsmoker64

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Apr 23, 2010

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81

Prince George, Va.

• Feb 20, 2013

• #2

Looks good to me!

Bill

 

mneeley490

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Jun 23, 2011

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Everett, WA

• Feb 20, 2013

• #3

Very inventive!

 

mountainhawg

Meat Mopper

Original poster

Thread starter

Jan 4, 2013

262

15

Mountains of Western NC

• Feb 20, 2013

• #4

Thanks guys. 7 hours into it: took all pieces off sticks as the thinner pieces were done. Placed the thick pieces on top of the warmer in the grill to finish off. Noticed about 5 pieces folded over so they will need more time for sure. The jerky tastes great. Not salty at all (none added to mix, but cure #1, Tamari soy and Teriyaki is in there). The wife really like it too. 
 

 

humdinger

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Jun 27, 2012

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Shelby Township MI

• Feb 20, 2013

• #5

Awesome! My new slicer just arrived today and venison Jerky is FIRST on my list to do.

 

so ms smoker

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Dec 20, 2010

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Gulfport, MS

• Feb 20, 2013

• #6

  Looking good!  And you thought jerky would be hard to do? If only people knew!

  Mike

 

jp61

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Mar 6, 2011

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NE Ohio

• Feb 20, 2013

• #7

Nice job, it looks good!

 

fliptetlow

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SMF Premier Member

Jul 26, 2009

190

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Woodsmere, FL.

• Feb 20, 2013

• #8

Looks great, I just did my first batch also. It did not last long.:) 

 

mountainhawg

Meat Mopper

Original poster

Thread starter

Jan 4, 2013

262

15

Mountains of Western NC

• Feb 20, 2013

• #9

Took the last two pieces off  8.5 hours after I started. I used the bend test on each piece to ensure it was done. Have it all sitting in a partially opened Ziploc in the fridge for now. The wife and I have had 10 pieces already and it is really good. I appreciate all the insight I gained here on making jerky. However, even after using the cure calculator, I still question myself if I'm adding the correct amount of cure, especially if I am not adding salt, even though that is not a cure per se.