or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Making Jerky › 20lbs of Beef Jerky
New Posts  All Forums:Forum Nav:

20lbs of Beef Jerky

post #1 of 5
Thread Starter 

Rytek Kutas' Teriyaki and Hot Pepper 

 

 

About 3-1/2hrs to go till they're done.

Mmmm...they sure smell good! 

post #2 of 5
Thread Starter 

Q-view of sample batch 

 

 

They turned out really good. 

 

Next time I won't be in such a hurry and let the whole muscle(s) pieces freeze longer.

It caused some uneven slices (thickness), which made the drying process somewhat of a pain do to uneven drying.

post #3 of 5

Looks good.

 

Share the recipe?

post #4 of 5
Thread Starter 

Thanks.

 

 

Page 284

post #5 of 5
Thread Starter 

If interested in the process.

 

So far, I've always used eye of round.

 

Trim and freeze

200x200px-ZC-d7f9044a_2013-02-14_16-55-20_48.jpeg

 

Slice with the grain

200x200px-ZC-72459dd0_2013-02-07_20-20-57_130.jpeg200x200px-ZC-fd750cd9_2013-02-14_21-10-07_382.jpeg

 

Cut into strips against the grain

200x200px-ZC-64b5983d_2013-02-14_21-14-21_491.jpeg200x200px-ZC-0225f26f_2013-02-14_21-15-57_717.jpeg200x200px-ZC-041f747d_2013-02-07_21-01-17_527.jpeg

 

Mix in marinade, refrigerate 24hrs turning over 4-5 times

200x200px-ZC-2647662e_2013-02-14_21-30-50_683.jpeg200x200px-ZC-1e29ff43_2013-02-14_21-37-24_734.jpeg

 

Dehydrate (usually +/- 7hrs)

200x200px-ZC-3dd9ace0_2013-05-08_16-36-39_619.jpeg

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Making Jerky
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Making Jerky › 20lbs of Beef Jerky