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5 lb's of beef jerky today

post #1 of 12
Thread Starter 
I have had a sliced 5lb beef roast marinating all week and this morning is time to smoke it. I fired up the smoker and put the meat in at 8:30. It's is setting at almost 160 and no smoke. I will put in some hickory at 9:30.

post #2 of 12
Thread Starter 
And five hours later, the completed batch....
post #3 of 12

That looks spectacular! Can't wait to do jerky again. Thanks for sharing!  :icon_razz:

post #4 of 12
Looking mighty good. i am sweating out a ten pound batch as we speak. I hate to keep recommending this little gizmo but it can knock a 3 day jerky marinade down to two hours and shoves a bunch of flavor in it. Maybe go shorter time than that but know two hours works for 10-11 lbs of strips.
http://www.jaccard.com/Instant-Marinaters_c_22.html
post #5 of 12

Vacuums ARE great! I love using my foodsaver on marinated wings and then freezing. Freezing/thawing process makes for great wings that are totally saturated with flavor IMO.   :30:

post #6 of 12

That Speedy Plus looks mighty temping too. I could use that all day long.... thanks for the info!   :yahoo:

post #7 of 12

Oh and the biggest question, how many pounds of beef (for jerky) can you fit in this? Thanks

post #8 of 12

Had the pleasure of messing around with the Food Saver buckets myself and found them wonderful just not big enough to hold much. This little gizmo seems to max itself out on around 11 pounds of strips. Might take a bit of juggling on the amount of liquid. 3 cups of marinade and 11 pounds of meat can make it start sucking marinate through the pump. I dropped to 2.5 cups and it works just fine. 10 pounds or less is prob the best strategy.

post #9 of 12

Fine looking jerky! Do you use a cure or just flavouring marinade?

 

Disco

post #10 of 12
Thread Starter 
I use cure and a scratch recipe. I just wish a batch would last a little longer than three days. Oh we'll it just gives another reason to whip up someone.
post #11 of 12
Quote:
Originally Posted by kesmc27 View Post

I use cure and a scratch recipe. I just wish a batch would last a little longer than three days. Oh we'll it just gives another reason to whip up someone.

Many thanks. I have been considering jerky.

post #12 of 12
Thread Starter 
Oh you should, you won't regret it! It is way better than boughten and cheaper too. The only problem is keeping up making it for the grand kids and the wife.
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