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First attempt at jerky... - Page 2

post #21 of 26
steve o, Just did a quick google on Newmon Marinade. Does not look like it has a cure. So definatley keep it refrigarated. Also next time find a jerky mix like High Mountain, Hi Country, Lems. You can find them at Cabelas, Bass Pro, Sportsman Warehouse, King Soopers Krogers or whatever names they go by. I have always used High Mountain with great results. I prefer to grind my Venison and use a jerky shooter. Here is a thread I started a while back. http://www.smokingmeatforums.com/for...ad.php?t=86725 It was pretty interesting the end results. Fun too look in the freezer and find a snack while working in the garage. Don't forget to show use the results or it did not happen.icon_mrgreen.gif
post #22 of 26
Thread Starter 
So it's done and the results are in.

I baby sat the smoker last night not wanting to miss out on what was happening inside. That kept me up until 2:00 a.m.

Shortly before bed I started to see the meat turning into the texture/visual I had been reading about. Parts of the meat started to look and feel like jerky, a deep burgundy color seemed like it was growing over the meat. Temp was at 170 but it was hard to keep up. Outside temps were in the teens last night.

I set my alarm for 4:30 a.m. and got up to check on it at that time. Most of it looked like jerky but I could still see that it wasn't quiet done. Now I understood what I was trying to do - dry the meat out using low heat. I lowered the temp to 150 and went back to bed.

At 6:30 a.m. I was getting up for work. I checked on the meat and it looked great. Texture was good, visual was good. I pulled it out. Put it into a container and put it in the fridge.

I tried one piece and it was delicious. Perfect texture outside and in. Flavor was excellent.

Only downside is that some of the thinner strips are a bit TOO dry. A couple of the thicker ones don't seem to be dry enough. My guess is that it has something to do with me being inconsistent on temperatures. I moved from 160 to 170 to 180 then the timer went off and the oven temp dropped to 90 when I wasn't looking. Back up to 180 and then down to 150 to finish off.

The honey terriyaki goes great with the Maple. Good news is that I am the only one in my family who likes jerky.

Thanks for all the help, I learned a lot on this one and despite a couple of speedbumps, I managed to not waste the meat.
post #23 of 26
Thread Starter 
post #24 of 26
looks just right, steve - good job and enjoy the jerky journey! i've been making it over 25 years and haven't yet had a batch i didn't like.
post #25 of 26
Congratulations Steve on the Jerky...PDT_Armataz_01_34.gif

Now we need to work on picture size. your image size 1600px × 1200px is a bit too large. It makes me scroll 50% on my 24" monitor. You need to use 640X480.

How to post Qview to Forum:

When you uploading to Photobucket I always use the Large IMG setting, 640 x 480 it is a nice size...

Everyone here enjoys seeing the Qview so be sure to post plenty of pics...

Large ones that us old people with bad eyes can see.

For Step By Step Instructions On Posting Qview Check Out This Tutorial

post #26 of 26
Thread Starter 
Roger I got it. I am a regular on two fly fishing forums and a vinyl record forum and they all resize automatically. I will be sure to do it next time.
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