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Pine Needle Jerky Q-view

post #1 of 18
Thread Starter 
Qview! This means it really did happen right?

I can't ever seem to find the spice I want!

These will do, I'm using TQ this batch but I'm going to try another batch with Sugar Cure in a little while.

Out of the fridge after overnight.

Drained Well.

Plenty if air space for even drying.

3lbs going in..

120° to 140° for as long as it takes to be dry but not brittle. Hickory smoke for 15 to 20 min.

I will post pics of the the "finished" when it's finished.
post #2 of 18
I would like to make some jerky today. Can you or someone point me in the right direction for a good rub/marinade?

Last batch I made was waaaaaaaaaaaaa(add 100 more a's)y too salty
post #3 of 18
Thread Starter 
Try this and let us know the results.

post #4 of 18
What is TQ?
post #5 of 18
Thread Starter 
TQ is Tender Quick a Morton Salt "Cure" it's what some consider a necessary safeguard against bacteria developing during the low temp of drying and smoking. There is a ton of information here to read and consider, I suggest taking the time to read it. Hey it's free information what more could a person ask for?
post #6 of 18
Couldn't find any at the store. I got the rest.

I'm not smoking the jerky (don't hang me for that one). I'm using my dehyrdrator from Cabelas.

I got the rest of the ingredients. Qview to follow.

Thanks Pine Needle, anxious to see the results of your jerky!
post #7 of 18
Thread Starter 
Hey I used a dehydrator for years, I still have it but I don't use it anymore, once I smoked I couldn't quit! Dehydrating some say is a good safeguard aginst bacteria, from all my past experience you'll be fine without the TQ, you may want to add 2 tsp of kosher salt for flavor if your not using TQ.
post #8 of 18
Thread Starter 
Good luck! You'll do fine!
Looking forward to your Qview ThunderDome PDT_Armataz_01_37.gif
post #9 of 18
Looking Good...
post #10 of 18
Thread Starter 

Just the way we like it!

Good Batch!
post #11 of 18
Looks great.What meat did you use ? Slicing method ? And how long for this batch ? I was just about to experiment with the apple jerky recipe on 6 lbs of ground beef today and the brothers pulled up with 8 fish .6 browns and 2 rainbows. " We need these smoked for Xmas " That will be there presents !!!!!
post #12 of 18
that looks great I will be doing a few more pounds this week myself.
post #13 of 18
Ok, I use the TQ when doing sliced jerkey, just because. Now about the Sugar Cure. I've seen it mentioned before, but with no real mention of the advantages. Does anybody have a pointer to the use of Sugar Cure for Jerky? Tomorrows jerky will be the Apple Jerky of course, but there's always room for more.
post #14 of 18
The sugar helps remove the moisture from the meat. Use brown sugar if you can get it.

post #15 of 18
Thread Starter 
Want to do some trading? I do luv smoked trout!

I used eye of round and I sliced it using the knife and cutting board that comes in a Hi Mountain Jerky Kit, 1/4" thick. I sliced this going across the grain, I do it both ways just depends on how the piece looks when I start.

I dried/smoked this batch at 120* (+or-) for about 10 hrs, I only had hickory smoke on it for about 15 - 20 min at the very beginning. Hope this helps and remember to post Q-view of that trout smoke and the jerky cure!

Pine Needle Jerky cure & spice
Prepare the below mixture by adding the water last and stirring well.
½ cup Worcestershire Sauce
¼ cup Soy Sauce
2 Tbs TQ
1 Tbs + ½ tsp Brown Sugar
1 tsp + 3 dash’s Paprika
1 tsp Garlic Powder
¼ tsp + 2 dash’s Curry Powder
¼ tsp Ground White Pepper
½ cup HOT Water
3lbs Eye of Round Sliced ¼ thick x 2” to 6” long strips
As you cut the strips place them into the cure/spice and mix THOURGHLY. Make sure that each piece is mixed enough to provide a consistent color. If they are consistent in color they have equal amounts of cure/spice and you’ll have a uniform flavor throughout the batch.
post #16 of 18
Right now I am pulling a graveyard shift.BUT, I put up a load of Apple jerky (6 lb ground beef) .I took the recipe from our site and my past ventures and hit it.I used the whole can of apple concentrate (12 oz) But I backed off on other items.Twisted the dry stuff around a bit and we will see.I had to yank a piece of it ,to try ,just because. OH boy ! I am on to a new planet with this one.For heat I used a smoked Spanish Paprika (hot) powder from the spice house in the big city.I will get back to you people on this.Also ,have a winter storm coming and this is where I shine.So It may be a bit till I am back... Smoke Slo and have fun !!!!!!!!!!!
post #17 of 18
Oh and by the way to GPN ,What flavor of Clorox do you use ,regular or lemon ????? icon_wink.gificon_wink.gificon_wink.gif
post #18 of 18
Thread Starter 
"have a winter storm coming and this is where I shine"

Lemon of course! icon_wink.gif

I use those wipes as much or more than some of the spices, before during and after! Something that may be so obvious to some of us but probally worth mentioning as to just how important it is to keep everything CLEAN/DISINFECTED as you go, beef not quiet as problematic but just a good habit to have.
Just out of curiosity Slosmoke; what do you do during a winter storm?
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