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Beef Jerky using Alton's recipe... plus cure #1.... MONEY ... final results are in.... 7-3-16..update 7-14

post #1 of 19
Thread Starter 

Well, Bride says, "Some beef jerky would be nice..."...   It's only 103 outside...  so I grabbed this roast from the freezer...   let it partially thaw....  sliced it up about 3/8" thick after I cut the roast in half...  That looked about right for slabs of jerky....

 

I had made the "brine mix" according to his directions and added 4 grams of cure #1....   the weight of meat and brine was just under 4#'s...  the cure is close...    Probably should have been about 4.1 or 4.2 grams of cure .....  but what's 156 Ppm vs. 145 Ppm... according to someone, "That's close enough for me"....

 

Sucked and un-sucked the meat in the vacuum container 3 times...   removing the bag between each un-suck and massaged the meat around to recover it with brine...    with each successive un-sucking, the meat seemed to not float as well and by the third suck, it stayed submerged and covered with brine..  interesting....

 

Removed the bag and meat.....   Squeezed out the air and zipped the bag...  into a bowl for safety reasons....  Into the refer until the AM...   I hate cleaning the refer...  

 

Sooooo, probably in the AM I will preheat the smoker to 275 for a couple hours to sterilize it....   with the Q-Matz inside so they are sterile....    Dry the jerky strips with paper towels and maybe add some fresh cracked black pepper to a few strips...  Me no thinks Bride likes black pepper as much as me...

 

The one other change to AB's recipe, other than cure, Bride tasted it and thought it needed more sweetness.... so I added 2 more TBS.of honey to the 1 already in the mix...

 

AB's recipe as Bride found it...

 

AB's beef jerky

Ingredients

1 1/2 to 2 pounds flank steak ....  I used 3#'s

2/3 cup Worcestershire sauce

2/3 cup soy sauce

1 tablespoon honey ~21 grams....   I used 3 TBS.

2 teaspoons freshly ground black pepper

2 teaspoons onion powder

1 teaspoon liquid smoke .....  I did NOT add liquid smoke...  I'm adding real smoke...

1 teaspoon red pepper flakes

+ 1.1 grams cure #1 per # of stuff...

 

Vacuum for 10 minutes with 3 cycles of suck and not suck...  If you are using a vacuum tub like the Tilia, the knob needs to be in the "OPEN" position for the suck and no-suck to work....

 

.. .... .... .... ....

 

 

.... .... .... ..

 

 

 

 

See Y'all in the AM......


Edited by DaveOmak - 7/1/16 at 1:41pm
post #2 of 19
Off to a good start. I'll check back for the final results.

My clan is screaming for more Thai Jerky so I best get some going again. I have two London broils in the freezer waiting.

The pork loin jerky I did a few weeks back didn't last a weekend!
post #3 of 19

Oh yeah... looking good Dave........ Makes me wish I had me teeth....LOL

 

I am going to have to get a vac cannister, I can now see it being useful with pickles and marinades (including cures).

post #4 of 19
Dave, I've not used the vac before for marinating jerky especially if sitting overnight, and have always had goo results. I also noticed the meat was in bags inside the vac chamber. Never seen that.

I'd like to learn more on the advantages of doing it this way

Thanks
post #5 of 19
Quote:
Originally Posted by Foamheart View Post

Oh yeah... looking good Dave........ Makes me wish I had me teeth....LOL

I am going to have to get a vac cannister, I can now see it being useful with pickles and marinades (including cures).

I use the vac tumbler all the time for curing jerky. Quick pickling works great too.
post #6 of 19
Thread Starter 
Quote:
Originally Posted by muralboy View Post

Dave, I've not used the vac before for marinating jerky especially if sitting overnight, and have always had goo results. I also noticed the meat was in bags inside the vac chamber. Never seen that.

I'd like to learn more on the advantages of doing it this way

Thanks

 

 

I think  one advantage is clean up....   ALSO, you can use less brine solution..    and you can re coat the meat thoroughly by manipulating the bag....   then subsequent sucks will allow for the meat to suck up more brine...  For that to happen inside a canister, the meat needs to be covered..   at least that's my thoughts on this....   Heck, it could just be an extra step with no direct advantage...   just maybe wasting a bag... 

post #7 of 19
Thread Starter 

Bride likes a hint of smoke flavor....  so, there's about 2 hours or so of pellets in the AMNPS....  Pitmasters Choice....  Mild, pleasing to most all folks... 

The beef is draining....

                                                            

 

.. ..

 

Well, I got lucky again....   I have 1 spot left for a jerky strip...  I usually run out of room....    time to buy a lotto ticket, maybe.... 

 

I'll tell you what...   these MATZ of Todd's are the cat's pajamas...   or what ever some say...  surely do a nice job for the jerky strips...

 

Probably in an hour or so the smoke will be added...  I will turn the heat off when I add the smoke..  don't want any fat to melt during the smoke...

 

.. .... ..

 

 

Heating element is on minimal heat....  just trying to dry the surface of the jerky ....   IMO, adding smoke to wet meat gives the meat an acrid, bitter flavor like acid rain...  that happens when smoke gets entrapped in moisture...  turns the sulfur in the smoke to sulfuric acid...  Not a good flavor profile...  that's the only way I know how to explain the flavor...

Smoker seems to be operating about 15 degrees above ambient with the MB door wide open for full air flow during the drying process....  I'm going to bump it up to about 110-115 for the drying time....  then turn the heat off for the smoke application.....  Heck, it's almost 80º here now...

 

.. ..

 

 

Be Back Later ....  BBL....

post #8 of 19
Thread Starter 

Kee-rap....  Almost forgot to add black pepper to a few strips......  Old age..... I tell ya it's the pits....

 

 

post #9 of 19
Thread Starter 

Bride says the recipe can be used again....  "AS IS"...   I'll have to see that to believe it....... It's good....  the black pepper is hot... and good...

 

 

 

Thanks for lookin'.....

post #10 of 19
Nice looking jerky.
post #11 of 19

Looks absolutely delicious Dave!

 

Great step by step too!

 

Point!

 

Al

post #12 of 19

Thanks for the step by step Dave...the jerky looks great.  Another recipe to try soon.:points:

post #13 of 19
Thread Starter 

Thanks for the comments....   I have one thing that I think I screwed up on...  The jerky is so moist and flexible, I think 3 TBS. of honey did it...  It's really hygroscopic and holds moisture...   The jerky is in a brown bag in the refer...  I'll know more in a day or three...

Bride may have to suffer with it for now and next batch suffer with it not being sweet...   th_dunno-1[1].gif..

I'll be back with a revue on the brown bag.....

post #14 of 19
Thread Starter 

OK, I think the amount of honey was too much...   The jerky has great flavor but is about like an inner tube...    Hard to bite off a chunk or tear off a hunk...

 

If you have problems with DRY jerky, start by adding just a bit of honey...  then you can adjust to your liking....

 

 

 

.. ..

post #15 of 19

Great looking jerky, and you know you gonna tweak it.....LOL But remember, happy wife happy life!

post #16 of 19

Mighty fine looking very, way better than Altons.

post #17 of 19
Thread Starter 

UPDATE.....  it's been 11 days....  jerky was in the refer in a brown bag.......  it has dried out perfectly....  nice chew....  teats apart perfectly....   bites off a hunk perfectly...   

Flavor is good...  could be a little more flavor for my likes but still good.....     Dave

post #18 of 19

Terrific looking jerky, Dave. You'd have to be a jerk not to like it!

 

As for the wife, tell her you are going to do it your way and then duck and cover.

 

Points for a good looking recipe.

 

Disco

post #19 of 19
Thread Starter 

Thanks Disco....     I've discontinued any rhetoric that would deliberately cause me to "duck and cover" around here...  Waaaaay too old and not very nimble...    We'll leave that stuff for the younger set that hasn't learned much and can still move faster than a roach when the lights flipped on...   Thanks for the points...

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