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Dill Jerky batch 2 and other flavors w/qview

post #1 of 14
Thread Starter 
I started my second batch of dill jerky this morning. In my first batch, I used vinegar along with fresh dill. The vinegar overpowered the dill flavor, so this time I omitted the vinegar.

Here is my thread from the first batch.

I split this batch into two halves. Below is what I did for each half.

Dill Half 1

fresh dill
chipotle chili pepper

Dill Half 2
fresh dill

After curing in the TQ, i rinsed both halves with cold water to get rid of some of the saltiness. I then re-seasoned with the same ingredients.

Here is a picture as if sits in the smoker.

I am also doing a few other flavors of jerky

Jeffs's bbq sauce

Creole/Sassy Bayou/Old Bay
Onion Powder
Garlic Powder
Tony Chachere's Creole Spice
Sassy Bayou
Old Bay spice
Worchestershire Sauce

Once again I did a cold rinse and then re-seasoned

Here is a picture of the smoker today

Finally, I am doing a sweet jerky today as well. I am running hickory wood in the smoker and didn't think that would go well with this sweet batch, so I threw this in the dehydrator.
Sweet Jerky
Brown Sugar

I will post some pictures when I am finished.
post #2 of 14
Looks awesome that for surePDT_Armataz_01_34.gif

Can't wait to see the final product.

Bookmarked this page.
post #3 of 14
Jerky Looks Great...
post #4 of 14
Looks great! I have an idear for some jerky in the UDS soon. I've worn out my nesco.
post #5 of 14
Thread Starter 
Well I had a temp spike in my smoker because I did some charcoal pan modifications recently and I didn't cut back enough charcoal. At least I know for next time. The jerky is a little tough, but still very edible.

Here are my thoughts and some pictures of the final product.

Dill jerky
Both halves tasted similar and I loved the taste of both. The dill flavor really came through nicely. I was thinking that the smoke would overpower it, but maybe I will start smoking dill to dry it out and use it in place of dill weed. I liked this better than with vinegar, but others might like the vinegar.

This was very good as well. I was running out of the BBQ sauce and wanted to use it on some wings today. Next time I will just make up another batch instead of being lazy and stingy with the sauce.

Old Bay/Sassy Bayou/Tony Chachere
This batch was alright, I should have rinsed and soaked this batch a little longer because it ended up a little salty for my liking. Maybe I will use a different cure if I try at stab at this one again

Pictures of BBQ and Old Bay

Well the original thought was to make this batch for my wife. However, I didn't expect to like this so much. It was really tasty. I may try to grind up some cloves next time too, but then again why change a good thing. Unfortunately for my wife, I should have made more icon_mrgreen.gif.

Thanks for looking.
post #6 of 14
Great to know that the sweet was pleasing. I've always wondered about those recipes with the sweeter seasonings, but have yet to try one that's similar. I might have to now...great job on the jerky.
post #7 of 14

HEH, GREAT IDEA using the shish-ka-bob sticks.! I would have never thought of that ! first.gif

post #8 of 14

Looks good. I have some goose I am making into jerky today.

post #9 of 14

Looks real good...I need to try some new flavors unstead of the same old thing...

post #10 of 14

Looks good. On my list

post #11 of 14
Looks good from here. I like the kabob sticks idea too.
post #12 of 14

hey RYGR i never would have thought to us dill weed for jerky, looks and sounds good i might have to try that sometime.thumb1.gif

post #13 of 14

Dill...very interesting idea!  Looks great!


thanks for sharing!

post #14 of 14

dill jerkey that sounds good I am going to have to try

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