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First try to make Beef jerky

post #1 of 9
Thread Starter 

 

Ok the first try to make beef jerky

post #2 of 9

Nice knife work! Off to a good start.

post #3 of 9
Thread Starter 

well I have an old slicer like this one: http://www.ebay.com/itm/Rival-model-1101E-3-meat-food-slicer-/121204314789?pt=LH_DefaultDomain_0&hash=item1c385712a5#ht_897wt_908 my was made on the late 50s to early 60ish and it still going strong.

post #4 of 9
Quote:
Originally Posted by RealBigSwede View Post
 

well I have an old slicer like this one: http://www.ebay.com/itm/Rival-model-1101E-3-meat-food-slicer-/121204314789?pt=LH_DefaultDomain_0&hash=item1c385712a5#ht_897wt_908 my was made on the late 50s to early 60ish and it still going strong.


I have one exactly like that. How do you sharpen yours?

post #5 of 9
Thread Starter 

I using a knife sharpener like this : http://www.hardtofinditems.com/images/D/knife_sharpener.jpg with a knife sharpener I take of the plate that you adjusting the slices and then and very slowly put it against the blade BUT making sure one is flat against the blade and I get the blade sharp as my sharpest knife. BUT BE CAREFUL IT WILL JERK..

post #6 of 9
Thread Starter 

The jerky is soo good and the grandkids is eating it up before I can take pictures.... well I going to make more

post #7 of 9

very nice did you do a brine or a dry rub type what flavor did you use ??????

post #8 of 9
Thread Starter 

Just some Season salt, smoked paprika, Black pepper, Worchester sauce, little Tabasco and Brown sugar.

Vacuum seal them for 12 hours.

Smoked them for 15 hours at 150F

post #9 of 9
Hi RealBig Swede how often do you put in your wood chips at that temp or no chips at all?
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