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Paulina meat market

post #1 of 5
Thread Starter 
Hey everyone. I am trying to replicate the Paulina meat markets beef jerky. They sell entire tri tips which they call beef jerky. It appears to be cured and then smoked but I can nail it. It may be I have to cold smoke which I don't know how to do or dehydrate it. Can anyone help me. Here is a pic of what it looks like.
post #2 of 5

Hmmm, that does look interesting! Since I am a big tri tip fan I would like to know more about this too. Here's what their website says about the tri tip jerky

 

"Our raw beef sirloin tri-tips are trimmed of fat,
cured, and then warm smoked in our wood burning smoke houses
to make our mouth watering Homemade Beef Jerky."

 

So yes you need to cure it, and then "warm" smoke it. For a cure you could start with Pop's brine, or come up with a dry rub of some sorts that contains cure #1 or Mortons TQ. For the smoking part I would use the step method and start at around 120° for the first hour no smoke. Bump the temp up 10° add smoke, then do that every hour until you get the smoker to 170°. Continue to smoke until the  IT of the tri tip hits 165° or so. Having never had this particular jerky I can't say what kind of cure or spices would get the same flavor.

 

Pop's Brine: http://www.smokingmeatforums.com/t/110799/pops6927s-wet-curing-brine

post #3 of 5
Thread Starter 
Ok. So here's the flavors. Cajun, maple cajun, teriyaki, and original. Personally, cajun is the best- but HOT. I like to get half a pound of cajun and half of teriyaki to cut the heat. It's $21.99 a pound sliced- now you understand my motivation to make at home.

3 days ago I bought a 1.35 pound tri tip. I cured with the #3 cure. The pink salt, using about a tablespoon of cure. I also poured a little maple syrup in the zip lock bag. Refrigerated for 2 days and a few hours.
Rinsed and coated with a cajun seasoning. I smoked at 225 on my weber bullet for 3.5 hours.

After I pulled it off I wrapped in foil and refrigerated. I cut into an hour. Very ver good.

I need to refine the seasoning as I put
To much on. It was caking on me.

Tastes great. Needs skittle more chili powder to spice it up.

Here's my question: how can I get more water out of the piece of meat. Using my bullet. Or do I have to get a dehydrator. It needs to be a little more dry. I cooked till 157 degrees. Will smoking it longer take more of the water out?

I have also tried using the Morton's tender quick but it did not cure it as well as the pink salt. I would guess the nitrates had something to do with this.

Thanks for any direction on the moisture level.
post #4 of 5
Thread Starter 


Not #3. I think this is considered #1right?

For a traditional cure I should mix this right?
post #5 of 5
Quote:
Originally Posted by chady View Post



Not #3. I think this is considered #1right?

For a traditional cure I should mix this right?


What you have there is cure #1. Generally speaking you need 1 teaspoon of cure for 5 pounds of meat when making a dry rub cure. Then you need to cure for 1/2" per day plus 2 days. So if your meat it 2" thick your would cure for 4 days + 2 days = 6 days. Each day you want to flip and massage the rub into the meat. Do not drain off liquid that is formed.

 

 

If you don't have a way to weigh the meat and the ingredients then your best bet is to use Pop's Brine method, as weight doesn't matter with that. In his guidelines he gives the number of days to brine and the recommendation of injecting if over a certain thickness.

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