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all Jerked, and Ready to go!

post #1 of 12
Thread Starter 
As I said in my intro (Roll Call), as a tease about my smoke that was going on. This has been one heck of a Jerked up weekend, and I will love the fruits (or meat) of my labor!!! The weekend prior I did up almost 20 pounds (raw weight) of jerky, dang near half of it was gone between my sharing at work, and a lady friend feeling SHE could take a quart bag with her to her youngest kid. I am glad they enjoyed it icon_wink.gif
My basic marinate was…
  • 3 cups soy sauce
  • 1.5 cups brown sugar
  • 3 Tbs dehydrated onions
  • 1.5 Tbs dehydrated granulated garlic
  • 1 cup log cabin syrup
  • 1 cup wine (cabernet sauvignon)
  • 2 Tbs ground black pepper

After marinating the meat for 24 hours… I put on racks, and blotted with paper towels to remove excess marinade. I wanted variety with this, since next weekend is a fishing camping weekend, probably 4 days. So I prepared my spices to make 5 different tasting Jerky’s as shown in the qview of the finished Jerky
Note: No additional salt, or cure. Will be vacuum bagged and frozen till gone and judging by past experience, that won’t be long at all icon_wink.gif
The sliced beef, ¼ in thick, in this case London Broil was on sale at Safeway for 1.79 a pound. When the butcher heard I was making jerky, he took the big roasts before cutting in to slabs and trimmed off all external fat at the same price (and didn’t include it in the weighing or packaging). PDT_Armataz_01_37.gif
Anyone want to pull up a chair, and maybe a brew to enjoy the fruits of labor? Maybe even some of my special smoked salsa and chips?
The next smoke and tease… 4 days fishing = the next new smoking adventure!
May Ya Find Peace In The TBS,
aka Rocky

post #2 of 12
you have a group of jerky there Rocky,great job-enjoy the fishing trip.
post #3 of 12
Lookin good rock!! I love some homemade jerky, its been 6 years or so since i made my last batch, i think i'll have to start makin it again.
post #4 of 12
Looks excellent Rocky! I've not yet tried jerky as I am still trying to figure it all out with the smoker, but i will definitely be doing jerky in the future.
post #5 of 12
Good looking jerky..............I like the variety you have there............good job........
post #6 of 12
Looks real good Rocky. I love to do jerky. I think I'd ask the Lady to pick up some packs of Jerky at Wal-Mart sometimes when she is at the checking out and then that would give her some idea of what it cost.

post #7 of 12
Looks mighty good there Rock! I'm due to make some more jerky myself, think I will try your marinade.biggrin.gif

I'm curious about your special smoked salsa though. Can you tell us a little more about that please?
post #8 of 12


How long do you smoke the jurky?? Did the butcher slice it for you??

Looks great!!!!!!
post #9 of 12

time and temp

I like the sounds of your marinade, can you share times and temps with us?

I've got 10 pounds of thin sliced buffalo that is going to be run through the MES smoker today after a 24 hour marinade in Yoshidas teryaki sauce.

See my post on it soon.........
post #10 of 12
Mmmm...looks great Rocky!
post #11 of 12
Thread Starter 
Hope this is in time for you... sorry I should have included in my original post.
Mine was sliced 1/4 inch thick, after being in the marinade for 24 hours I blotted off the marinade, then applied my spice mixtures, turned them over and repeated to the other side. More than likely you will find with 10 pounds you will have to do 1.5 loads in the MES, at least that is what I have found.
I smoked these with temp set at 135, and the highest temp I saw it get to was about 140. Between the two weekends I have found that I would be ready to pull between 8-10 hours. The thicker ones took up to 12 hours. I sure would be keeping and eye on them around 7 to see where they are at. Since the last couple of weekends were my first experience with the MES, I was planning on it to take 12-16 hours.
I highly recommend rotating your trays just a guess, still dialing this smoker in, but would consider doing it myself every 1.5 hours for a more consistent result.
This time I mixed my chips 2 to 1 ratio Mesquite to Hickory.

I get bored at times, and am a self taught cook and gourmet (self proclaimed with others verifying ;) ), reason that being said is a lot of my recipes are my creation, but for the most part I don't mind sharing. I will have to post the salsa recipe once I get on my other computer where the recipe is... Might have to wait after the fishing trip, but I will post it and make sure I PM it to you.
Hope this helps,
aka Rocky
post #12 of 12
Thanks Matt! Have great fishing trip and enjoy that jerky.
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