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making a batch of beef and moose jerky

post #1 of 16
Thread Starter 

Startted a batch of jerky last night.  I've been making jerky for over 20 years.  I started with a 12 lb beef roast and 1 lb of moose that a friend gave me.  I started by braking down and slicing the meat.  I love working with knives.  It's like meditation to me.

 

 

 

 

 

 

 

 

 

After slicing the meat I gave the slices a few stabs with this little baby.

 

 

If you are not familar with this device it is a tenderizer.  It has (i think) 20 little blades in it.  all you doo is stomp the meat witht he flat side down pressing against the meat and all of the blades come out and stab the meat leaving 20 little slices in the meat.  I have a larger one for larger tiems like steak or chicken...   It is a fun tool but be careful.  It doesn't know the difference between a steak and a misplaced finger or 2   lol

 

After tenderizing I mix my marinade.  Simple terriaki marinade.  It will sit in the fridge over night.  I will start dehydrating tonight after the girls and wfie go to bed.  Me and my Dog will stay up with it.

 

Now that I started playing with the smoker I am thinking of throw some of the meat on the smoker also.  I may even dehydrate first then smoke at the end.  Being the smoker is still new to me I am open for suggestions and ideas.  Please send any thought on the matter.

 

 

 

The pictures of the dehydrator will come later.  It's hard to take pictures while doing this because my hands are constantly covered with marinade and meat.  i will try to get some pictures though.

post #2 of 16

Your off to a good start. Jerky is always good.

:popcorn

Happy smoken.

David

post #3 of 16

Following this to see how it turns out :drool  I have had Moose jerky and it was amazing. 

 

Scott

post #4 of 16
Thread Starter 
Quote:
Originally Posted by PadronMan View Post
 

Following this to see how it turns out :drool  I have had Moose jerky and it was amazing. 

 

Scott


Scott,

 

Then I will try to take many pictures.  BTW, very curious to see how it turns out too.  lol 

post #5 of 16
Thread Starter 

ok so night time came and I must say the phase going outside for a late night smoke has an entirely new meaning for me.

 

So here is the jerky.  I put it directly on the grates. 

 

 

 

 I have six grates in my smoker and that was a little less than half of the original 12 lb roast that I started with.

 

 

BTW, I used cherry. 

 

The rest of the marinade beef went into my dehydrator

 

 

I smoked the jerky at about 140F - 150F for 2 1/2 hours.  Thanks everyone that helped with my questions about how to keep the temp down.  (it might have been a different thread)  either way the advice works.  I simply made a small fire.

 

This is what it looked like after.

 

 

So after 2 1/2 hours, it wasn't done but it did have a nice smoke flavor on it.  WOOO HOOO!  There were a few burnt pieces so I tasted them.  plus my house smells like smoke from bringing the jerky in.  (My wife is going to kill me when she wakes up)

 

I put the smoked jerky into the dehydrator with the other jerky.  At this point I am headed to bed.  it was a long night.  The jerky will be done when I wake.  I will put in the fridge at that time until I can shrink wrap.

 

If anyone has any questions or comments They are always welcome.

post #6 of 16
Hi from Australia
I have been thinking of cold smoking dry rub meat before the dehydrator
My main question is did the smoke taint you dehydrator?
post #7 of 16
Thread Starter 
Quote:
Originally Posted by WASP View Post

Hi from Australia
I have been thinking of cold smoking dry rub meat before the dehydrator
My main question is did the smoke taint you dehydrator?


I will be cleaning up the dehydrator later today.  I did smell the smoke when I took the lid off my dehydrator but that was more because of the smoke on the meat, which came out great, but I digress.

I don't believe it will taint the dehydrator.  I will clean with a diluted  vinegar mixture.  that will help too.

 

I hope I answered your question.

 

I have a batch of jerky that only went through the dehydrator and the batch that I smokes first then dehydrated.  They are both great but if you like smoke (silly question.  lol)  it's worth the effort to smoke first.  It also made clean up on the dehydrator easier. 

post #8 of 16

Looks damn good!!  

 

Scott

post #9 of 16
Thread Starter 
Quote:
Originally Posted by WASP View Post

Hi from Australia
I have been thinking of cold smoking dry rub meat before the dehydrator
My main question is did the smoke taint you dehydrator?

Hi WASP,


I wanted to post a follow up on this question.  It's been 4 days since I ran the smoked jerky through my dehydrator.  Not only is there no smoke odor, I also ran some apple chips through the smoker and they do not have any taste of smoke in them.

 

I hope this helps

post #10 of 16
Thread Starter 
Quote:
Originally Posted by PadronMan View Post
 

Looks damn good!!  

 

Scott


thanks.  They taste even better than they look.  :yahoo:lol

post #11 of 16
Quote:
Originally Posted by Rob Sicc View Post
 


thanks.  They taste even better than they look.  :yahoo:lol


Well jerky has NEVER been a "pretty" cut of meat :biggrin:

post #12 of 16
That sure doesn't look very good, I'll p.m. ya my address so I can make sure it's safe.... I'll take one for the team here ! biggrin.gif LOL. In all seriousness, that sure does look awesome ! Very nice ! icon14.gif
post #13 of 16
Did a small batch of cold smoked jerky yet to wash dehydrator but should not be a problem
Next I will try Kangaroo (good lean meat) and smoke that first, dry rub and dehydrate
Beef was good for first try need to get spices rught for smoke flavour
Thank you very much
post #14 of 16
Thread Starter 
Quote:
Originally Posted by WASP View Post

Did a small batch of cold smoked jerky yet to wash dehydrator but should not be a problem
Next I will try Kangaroo (good lean meat) and smoke that first, dry rub and dehydrate
Beef was good for first try need to get spices rught for smoke flavour
Thank you very much

you can always use smoked salts and liquid smoke if you don't have the time to set up your smoke.  just a thought.

post #15 of 16
Thread Starter 
Quote:
Originally Posted by WaterinHoleBrew View Post

That sure doesn't look very good, I'll p.m. ya my address so I can make sure it's safe.... I'll take one for the team here ! biggrin.gif LOL. In all seriousness, that sure does look awesome ! Very nice ! icon14.gif

@ WaterinHoleBrew.

 

Funny thing, When  smoked the jerky it was aftr midnight and the next morning I had a few neighbors willing to take one for the eam also.  LOL  unny howI always hear from my neighbomore often aftr I igh my smoker.  I woder why that is.

 

Thanks for the knd words.  I was really blown away by how the smoke added so much more flavor to the jerky.  I'm chewing on the moose jerky as I type this.  :icon_smile:

post #16 of 16

Love moose jerky. First jerky I ever made was moose.  I also like to use the teriyaki for moose as it moderates the gaminess a mite have and I love the flavor.

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