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Teriyaki Hot Jerky

post #1 of 18
Thread Starter 

Doing a few lbs flack jerky for my friend in Afghanistan, 3rd ID

Hot teriyaki.
 

 


 

 


 

 



Got asked if the tumbler leaks because the vac is done manually.

Nope

 




Being in the RV i sold all my larger dehydrators, Cabelas, Equi-flo, excalibur have had to down size and get smaller tools. No problem with round once you get the seating arrangements down.

 


 

post #2 of 18

popcorn.gif I am in for this.  David loves Jerky.....and I used to send him and the troops some all the time in Kabul.  Didn't know about making my own at that time.  Do now!

 

Kat

post #3 of 18
Thread Starter 

Got done yesterday, took bout 5 hours.

 

post #4 of 18

Looks great and will undoubtedly be greatly appreciated! Surprised though you didn't smoke it.

post #5 of 18
Thread Starter 
Quote:
Originally Posted by SmokinHusker View Post

Looks great and will undoubtedly be greatly appreciated! Surprised though you didn't smoke it.


I just get lazy

 

icon_eek.gif

post #6 of 18
Quote:
Originally Posted by nepas View Post

Quote:
Originally Posted by SmokinHusker View Post

Looks great and will undoubtedly be greatly appreciated! Surprised though you didn't smoke it.


I just get lazy

 

icon_eek.gif

That's how I felt all weekend!

post #7 of 18

what kinda meat did you use?? Looks good. Always wanted to make my own jerky.

post #8 of 18
Thread Starter 

I used flank on this batch. You can make jerky out of any cut, even brisket.

post #9 of 18

Looks great Im sure your friend will enjoy that!!!!   Good job

post #10 of 18

Rump roast is a good cut of meat to use.  I usually load up when they run it for $2.99 a pound.  It's lean, and not much fat to cut out.  The butcher will slice it for jerky for free.  I normally have mine cut 1/4 inch and then trim the fat off the rest of the way at home.  There will be a little fat around the outside and a vein of fat to cut out in places towards the center.  One of my favorite beef cuts to jerk. 

 

Never used a tumbler before.  Never even heard of one.  I'm gonna have to check that out.  I normally do about 15 pounds at a time and marinade it in gallon zip lock bags, that I rotate and knead the meat.  I marinade beef 24-36 hours and venison 48-72 hours.  I'm fixin to crank me off a batch.  Been lazy and haven't made any in a while. 

post #11 of 18
Is that first machine a tenderizer? Slicer?
Quote:
Originally Posted by nepas View Post

Doing a few lbs flack jerky for my friend in Afghanistan, 3rd ID


Hot teriyaki.

 





 





 






Got asked if the tumbler leaks because the vac is done manually.


Nope







Being in the RV i sold all my larger dehydrators, Cabelas, Equi-flo, excalibur have had to down size and get smaller tools. No problem with round once you get the seating arrangements down.





 

post #12 of 18
Thread Starter 

Slicer

post #13 of 18
NEPAS -- are you still using the vacuum tumbler? If so, how much tome does it take off the cure/marinade? I use cure#1 and normally let it sit overnight.

Thanks,
Steve
post #14 of 18
Quote:
Originally Posted by FloridaSteve View Post

NEPAS -- are you still using the vacuum tumbler? If so, how much tome does it take off the cure/marinade? I use cure#1 and normally let it sit overnight.

Thanks,
Steve

I can tell you that using mine speeds up the absorption of the cure and flavorings. I still am on the fence if it speeds up the curing "process". According to the commercial makers it does. But then there are those that say the cures still need more time to do what they do. I do like using tumblers for making jerky. I get a much deeper even flavor throughout the meat. I still let the meat sit for up to 48 hours mainly because I like the flavor better.
post #15 of 18
Quote:
Originally Posted by dirtsailor2003 View Post


I can tell you that using mine speeds up the absorption of the cure and flavorings. I still am on the fence if it speeds up the curing "process". According to the commercial makers it does. But then there are those that say the cures still need more time to do what they do. I do like using tumblers for making jerky. I get a much deeper even flavor throughout the meat. I still let the meat sit for up to 48 hours mainly because I like the flavor better.

 

Thanks,, DS.  So I assume that you have tried resting for shorter times.  I know its and nearly impossible thing to put into works, but how does it taste different by going that long?  I normally only marinate for 18 hours with cure 1

post #16 of 18
Quote:
Originally Posted by FloridaSteve View Post

Thanks,, DS.  So I assume that you have tried resting for shorter times.  I know its and nearly impossible thing to put into works, but how does it taste different by going that long?  I normally only marinate for 18 hours with cure 1

Overnight is usually my shortest soak in the tumbler. Also using cure #1. The recipe I've become very found of, the Thai jerky really gets better the longer I soak. I've gone 48 hrs in the tumbler and as few as 12.
post #17 of 18
Quote:
Originally Posted by dirtsailor2003 View Post

Overnight is usually my shortest soak in the tumbler. Also using cure #1. The recipe I've become very found of, the Thai jerky really gets better the longer I soak. I've gone 48 hrs in the tumbler and as few as 12.

Thanks again Case! How lucky no did you go before getting the tumbler, or is that ancient history?
post #18 of 18
Quote:
Originally Posted by FloridaSteve View Post

Thanks again Case! How lucky no did you go before getting the tumbler, or is that ancient history?

For most jerky, 1/4" thick 24 hours for the cure to work. Otherwise longer for the flavor I wanted.
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