Beef Jerky pics

fritz

Meat Mopper

Original poster

Nov 12, 2007

287

10

Rochester, NY

• Nov 24, 2007

• #1

New to this site and wanted to try adding some pics.

Here is some jerky I did about a week ago. I have made jerky countless times and have found a marinade that i like. the jerky comes out tender.

Hope this works....wish I could have made the pis a little bigger.

 

richtee

Epic Pitmaster

OTBS Member

Aug 12, 2007

10,682

29

N. Oakland County, MI

• Nov 24, 2007

• #2

Yessir, worked fine! Nice lookin' jerky too! Good job, Fritz!

 

homebrew & bbq

Smoking Fanatic

Sep 21, 2007

838

11

NE Nebraska

• Nov 24, 2007

• #3

Nice looking jerky! Enjoy the results!

 

peculiarmike

Master of the Pit

OTBS Member

Jun 29, 2006

1,564

14

Peculiar, MO

• Nov 24, 2007

• #4

Looks like that GOSM is crankin' out some tasty jerky.

How about sharing your marinade?

 

fritz

Meat Mopper

Original poster

Thread starter

Nov 12, 2007

287

10

Rochester, NY

• Nov 24, 2007

• #5

Sorry Mike...I've been running all day. Will post it ASAP

 

smokeys my pet

Master of the Pit

OTBS Member

Sep 25, 2007

1,080

11

Havre de Grace,MD

• Nov 24, 2007

• #6

Nice lookin jerky. Would not mind seeing your marinade either.

OH YEA WELCOME TO SMF!!!!!!!!!!!!!!!!!!

 

deejaydebi

Legendary Pitmaster

Nov 18, 2006

7,996

25

Connecticut

• Nov 24, 2007

• #7

Looks good Fritz! Is that beef or venison?

 

fritz

Meat Mopper

Original poster

Thread starter

Nov 12, 2007

287

10

Rochester, NY

• Nov 24, 2007

• #8

Sorry it took me so long to reply, been a hell of a day.

Debi, this is beef jerky, i've done it with venisen but it didn't come out very good (marinaded it too long.) I stole this recipe online and haven't changed it that much. I marinade the beef for 36 hours and smoke at 150-170 for about 5 hours or until its as dry as I like it, idon't like it like leather. You can see from the fist two pis the shrinkage.

Anyway thanks all for your comments and I'm glad I got the pics to work on my first try, not very good with the thinking box.

1.25 C Soy Sauce

1/2 C Worcestershire

1/3 C. Steak Sauce (A-1, L&P, Tabasco)

1/4-1/2 C. Hot Sauce (HOT sauce, I mean HOT!) (*for the front burn)

2 ts Kosher or Plain Salt

1.5 ts Garlic Powder

1 ts Onion Powder

1 ts Garam Masala (mostly a mix of corriander, cumin, and cardamom)

1/2 - 1 ts Cayenne pepper (*for the long burn)

1 ts Black Pepper, freshly ground

1/2 C. Brown Sugar

1/8 C. Honey

Adjust for taste, then add: 1 ts Tenderquick (CURE, for safety and saltiness)

 

camp_cookie

Smoking Fanatic

Feb 26, 2007

307

10

• Nov 24, 2007

• #9

Nice looking eats.

 

hrt_attack

Newbie

Nov 24, 2007

12

10

hilton, ny

• Nov 24, 2007

• #10

Nice looking..
I am new to smoking. Do you recommend that the beef is hung , or can you place it flat against the grills.

Jack

 

fritz

Meat Mopper

Original poster

Thread starter

Nov 12, 2007

287

10

Rochester, NY

• Nov 25, 2007

• #11

Thanks Jack, i works just as well flat or hanging. You can put a heck of a lot more on when you hang it. Its about 13lbs hanging in the pics.