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Beef jerky take one

post #1 of 10
Thread Starter 
Since I'm on the smoker kick, I figured why not try my hand at some beef jerky? I bought a 3 lb sirloin tip, trimmed it into 1/4" thick chunks, rubbed it with some cajun style seasoning and cure from D.J.'s Meats (http://www.djmeats.com/) and let it sit in the fridge for a couple days.

Today I tossed it in the smoker at 200 degrees with a good pinch of soaked hickory chips and let it go for 6 hours. The end result was not bad, but I think I over did the seasonings a bit. It is tasty but a bit salty. Next week I'm going to try a teriyaki style marinade and roll with that.
post #2 of 10
Nice first shot at jerky.

Given that jerky is dried, not cooked, anything over 150 is probably cooking it. I do mine at around 140, and it tends to take about 4 hours.
post #3 of 10
yes dry it at 120ish-and cut thicker-3/8 in.and round works also or londen broil- save the good stuff for other smoking-if u have rytecks book he has a great recipi in there-I add ginger to get the teriyaki.
post #4 of 10
Thread Starter 
Thanks for the feedback, I am going to try that this week.
post #5 of 10
Found this 2 days ago, thinking about making some jerky, haven't yet but check it out Just Jerky Recipes - 160 Jerky recipes.
post #6 of 10
Nice first attempt at jerky.
Have yet to do some but would like to.
I have an eye of round roast in the freezer and I thought I had read that can be used for jerky, I'll have to read more into it but if so then I'll give it a whirl soon.
Thanks for the inspiration GrueLurks.

Nice link Gary, thanks.
post #7 of 10
Here is another beef jerky recipe link to go along with the one garyt submitted: http://www.wideworldofhunting.com/je...Jerky%20Recipe
post #8 of 10

Your jerky looks good. I tried my hand at some Beef Jerky the other day as well and it too came out very salty.

I was told afterwords, that the cure I used (Mortons Tenderquick) should be rinsed off before you start to dry the jerky. I put mine on the smoker for about 2 hours at roughly 140 degrees to give it some smoke taste, and then I put it into a 7 layer dehydrator. It took almost 18 hours in the dehydrator to get it to where I wanted.

Publix has London Broil on sale for 2.29/lb right now and I think I will pick up some more and give it a shot with some store bought A1 Marinade with the Tenderquick added.

Someone may have a better answer to this question, but some of the jerky recipes dont require any kind of cure and they say it will last up to 3 weeks in an air tight container. and even longer in the fridge.
post #9 of 10
I seen Alton Brown's way of making jerky and think I may try that sometime.

5 air conditioner filters and attaching them to a box fan with a bungee cord.
post #10 of 10
Alton Brown's method makes from VERY nice, uniform tastey jerky. Its almost like bacon strips.

The only thing I didn't like about it was he said the filters were cheap, where as I could only find them for $3-5 each. Hopefully reuse is a possibility. Also the fat strips worried me a bit as they dont really go anywhere.
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