Thai Jerky
- Thread starter dirtsailor2003
- Start date
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You don't need the tumbler. There is no need to attach it to a vacuum machine. It comes with a hand pump to suck the air out. I have 6 of these canisters and use them for marinating meats, making pickled goods, storing dry goods, etc.
Yep a hand pump comes with each canister. I have six of them and there are times I can't find one!
kickingwing
Fire Starter
Hi all, quick question. I'm using Pop's brine for 1lb of jerky to test a new flavor variation. To cover my thin sliced flank steak (less than 1/8th in.) my plan is to scale back to 1qt of brine in the following ratios: 2 cups water, 2 cups soy sauce/wochestershire mix, 1/4 cup sugar, 1/4 cup brown sugar, low-salt, three 1/4 tsps #1, plus some other spices. Is that mix ok and will overnight soak (12hrs) penetrate enough? Plan on doing half in dehydrator and half in smoker to compare. Let me know, thanks.
kickingwing
Fire Starter
Dave, thanks for the reply. To clarify, yes, 3/4 tsp #1. Is the 12 hr soak long enough for sure thin sliced? You can almost see through it. Benefits is having a Mexican produce market with butchers down the road.
kickingwing
Fire Starter
Other than my question above about soak time for the 1lb super thin jerky batch, I have one other clarification I'd like to ask. From what I've read of Pop's equilibrium brine as long as the meat is totally covered in brine all is good. For example, if I had made the full gallon mix (1gal water, 1cup sugar, 1cup brown sugar, 1/3 cup salt, 1tbls #1 cure) and put 1,2 or even 3 pounds of meat in the brine as long as it was all totally covered and soaked for proper time, it would get cured and be safe correct? Just want to make sure it's more important to be completely submerged than actual poundage as a ratio to the rest.
kickingwing
Fire Starter
Perfect, that's exactly what I did. Thanks Dave. Dehydrator jerky is done. Smoker pieces still going at 180, lowest my smoker will go.
This thread is getting off track. Gonna have to get the people in charge to clean up all the random recipes going on here.
Please start new threads!!!!
Please start new threads!!!!
Since this thread has been hikacked and muddled with totally different recipe and methods here the original
Post to clear things up again.
Last time I made jerky i made a 1 pound batch of this and loved it. So going all in this time with a 6 pound batch.
Here's the recipe for 1 pound I just multiplied by 6.
1 lb top round steak, cut into strips
2 tablespoons fish sauce
1 tablespoon dark or light soy sauce
2 teaspoons sugar
½ teaspoon ground white pepper
I added cure. Prague cure #1 should be added to the meat as follows:
1 Teaspoon per 5 pounds (5.67 grams per teaspoon)
Or 1.13 grams per pound.
For thin sliced meat (1/4" or less) cure for at least 12 hours. Thicker meats longer.
Typically this wouldn't have cure and the meat would be dried in the sun.
Post to clear things up again.
Last time I made jerky i made a 1 pound batch of this and loved it. So going all in this time with a 6 pound batch.
Here's the recipe for 1 pound I just multiplied by 6.
1 lb top round steak, cut into strips
2 tablespoons fish sauce
1 tablespoon dark or light soy sauce
2 teaspoons sugar
½ teaspoon ground white pepper
I added cure. Prague cure #1 should be added to the meat as follows:
1 Teaspoon per 5 pounds (5.67 grams per teaspoon)
Or 1.13 grams per pound.
For thin sliced meat (1/4" or less) cure for at least 12 hours. Thicker meats longer.
Typically this wouldn't have cure and the meat would be dried in the sun.
Nope no rinsing.
Yes add whatever dry spices you want to the meat before smoking.
I like to add white pepper, garlic, sometimes ginger, and crushed red pepper flakes.
Made a 5# batch of this yesterday with pork. Has fantastic flavor. I did however come up short of about a lbs worth of mix for meat sliced ( in notes for next time ). Or maybe I sliced thinner than original post, so had more pieces. Will definitely make again. Thanks...
ksblazer
Smoking Fanatic
I made up a batch of pork jerky using this as a base and added a few dry spice's, celantro and some lime juice to it.
It turned out pretty good. But a little to fishy. Next time I'll be adding more soy sauce to my recipe.
It turned out pretty good. But a little to fishy. Next time I'll be adding more soy sauce to my recipe.
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