or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Making Jerky › Whole meat jerky Q-View
New Posts  All Forums:Forum Nav:

Whole meat jerky Q-View

post #1 of 16
Thread Starter 
Just finished...yumm!



post #2 of 16
How did the taste test go??
post #3 of 16
I gotta make me some jerky now (MMMMMmmmmm Jerky)
post #4 of 16
Now that looks mighty fine. Wish I had the time.
post #5 of 16
Rich what kind of meat to you use for jerky? That Q-View makes me want to do some jerky.
post #6 of 16
Thread Starter 
really good batch, Goat. Increased the CBP and Smitty's a bit for a nice slow heat... good moisture content too. Practicing up for venison season!
post #7 of 16
Thread Starter 
That's a whole beef round I clean and cut up, Mike. Cured for 24, then smoked about 3-4 hours at maybe 110*, finished in my "modded" Jennair oven
post #8 of 16
Now you know we can't let that one get by without asking for more info!icon_eek.gif

Jerky looks fantastic!
post #9 of 16
Thread Starter 
LOL! Figured as much! OK: I make a tinfoil "hood" that I place over the stovetop downdraft fan, and tuck it into the top of the oven door, held slightly open by the wooden spoon ya see there <just the handle.> That spoon keeps the door slightly open AND depresses the oven door switch, turning off the oven light, AND allows the convection <internal fan> feature to operate. I set the oven for about 125*, turn on the downdraft and away she goes. Great dehydrator!


post #10 of 16
Richtee, you are one creative cook! That's quite a set up you rigged. PDT_Armataz_01_12.gifPDT_Armataz_01_34.gif
post #11 of 16
Thread Starter 
Brokeness, along with neccessity, are the Mothers of invention ;{)
post #12 of 16
Now thats using your noodle. It's good to know I'm not the only one that does those kinds of things lol.icon_lol.gif
post #13 of 16
Hi Richtee,
Would you mind sharing your cure with us???
Thanks,
Ron
post #14 of 16
I've got two round roasts in the freezer I got on sale, might have to break them out and do some jerky this weekend.
post #15 of 16
Thread Starter 
I really don't have a set recipe, Wilson. I use a slightly reduced TQ amount for curing then called for. This batch was 5.5 lbs and I used 4.5 tbsp of cure. The rest is Kosher, soy sauce, wine, and cumin-onion-garlic powders and CBP. Sometimes Smitty's hot pepper mix, some times a shot of wine vinegar... sometimes... Mustard.... heh!
post #16 of 16
Thanks for the info.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Making Jerky
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Making Jerky › Whole meat jerky Q-View