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nine pounds of beef jerky coming up

post #1 of 10
Thread Starter 

This stuff has been brining for two days and it going to hit the smoker for a cold smoke and then the dehydrator.

 

I need the smoker later for some cheese .Letting it air dry to get a pellicle going, You guys have got me using cure for the first time in 30+ years !:icon_biggrin:

post #2 of 10
CM, lookin good ! So summer sausage, jerky & cheese.... I'm on my way.... driving.gifbiggrin.gif
post #3 of 10
Thread Starter 

WHB, start now and you'll be here by X-mas !:icon_biggrin:

post #4 of 10

CM, I've never made jerky in my life but I am getting a dehydrator for Christmas and am going to give it a try.  I, will use TQ cure at the rate of 1.5 teaspoons per pound of meat.  How long do you plan to cold smoke and what wood are you going to use?  I was reading an article here that said if you use cure you can use a lower temp in the dehydrator somewhere around 120 degrees.

post #5 of 10
Thread Starter 
Quote:
Originally Posted by Bear55 View Post
 

CM, I've never made jerky in my life but I am getting a dehydrator for Christmas and am going to give it a try.  I, will use TQ cure at the rate of 1.5 teaspoons per pound of meat.  How long do you plan to cold smoke and what wood are you going to use?  I was reading an article here that said if you use cure you can use a lower temp in the dehydrator somewhere around 120 degrees.


Bear55, I'm cold smoking the jerky w/hickory for an hour and a half and then to the dehydrator set at  145*  for around 5 hours.

Heres' my favorite recipe for 5 pounds:

2 Tblspn salt

1tsp cure #1

2tsp chili powder

1 Tblspn black pepper

1Tblspn white pepper

1 Tblspn garlic powder

1 cup less sodium soy sauce

1 cup Worcestershire sauce

3 cups cold water

1 small V8 juice

1 Tblspn onion powder

2 swirls of molasses

1 Tblspn red pepper flakes

 

 

This recipe is from Eldon Cutlips book with some additions from me tweaking his recipe.  I don't know the proper amounts of TQ but plenty of folks here will set you straight on that . You'll love making your own jerky, goes great with a cold one ! CM

post #6 of 10

I could use this omitting the salt as TQ is salty.  Looks good, especially the V8 and Worcestershire.  Do you heat the spices at all?

post #7 of 10
Thread Starter 
Quote:
Originally Posted by Bear55 View Post
 

I could use this omitting the salt as TQ is salty.  Looks good, especially the V8 and Worcestershire.  Do you heat the spices at all?

Bear55 , no heat just stirred well before adding the meat and then I move the meat around 2-3 times a day and leave in the fridge for close to two days.air dry for an hour or so and then smoke or deyhydrate. The original recipe I wrote down called for 4 Tblspns of salt and I changed it to 2,plus use the less sodium soy(not kikkoman as its too salty) sauce.

post #8 of 10
Thread Starter 

Finished results, came out real tasty and goes well with beer !:icon_biggrin:

 

 

Sealed with the vacseal for gifts and my consumption

 

 

post #9 of 10

That looks great Moon, thanks for sharing the recipe as well as the pics :drool:

 

Being a bit of a Jerky Nut I'm intrigued at the addition of the V8. Is it a noticeable accent flavor? Is it included for the acids in the tomatoes to help tenderize/break down proteins in the meat?

Super curious .....  Love thinking outside the box. - Ed

post #10 of 10
Thread Starter 
Quote:
Originally Posted by smoked alaskan View Post
 

That looks great Moon, thanks for sharing the recipe as well as the pics :drool:

 

Being a bit of a Jerky Nut I'm intrigued at the addition of the V8. Is it a noticeable accent flavor? Is it included for the acids in the tomatoes to help tenderize/break down proteins in the meat?

Super curious .....  Love thinking outside the box. - Ed


SA,  as you said its just a bit of tenderizer but I taste something there when I add the v8,could be in my feeble mind ?

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