Search results for query: Jerky

Hi Everyone! The other day @Quiganomics posted Sweet Bourbon Jerky…Should’ve Made More. and that got me to thinking about JERKY!!! Couldn’t get it out of my mind, so here we go! I wanted something slightly sweet and fairly spicy, so I took a recipe for a maple syrup sauce my wife uses for...

As long as they aren't freezer burned, or have an off smell, jerky would be the perfect choice for that meat. Marinade and season a touch more than you normally would, to cover any freezer taint. If it doesn't turn out, it will make great dog treats.

I've got 3 eye of rounds in the freezer. Life and family things were more important at the time, and a lot of my hobbies took a back seat. They have been in there probably at least 5 or more years. Not vacuum sealed, just doubled wrapped in plastic wrap. Too long in freezer to use or throw them out?

Back in the day of cattle drives the cowboys and wranglers made pemican. That's basically dried in the sun. Once it's fully dried, its good to go. And as mentioned, the amount of salt prevents any bacteria growth. Hell...I've done it without heat, solely placing the meat between 2 furnace...

It's got enough salt in it to kill the beasties, but the real kicker is that it's running above 140f with the meat being so thin, the salt and the heat take care of the bugs. I have made hundreds of lbs in my days at no more than 150f

Forgive my ignorance, but I thought and read that you also need cure when making jerky as its cooked for a long time and at low temps. I dont know what setting or temp P7 is but cooking little nuggets of joy for 4.5 hours, I would assume its quite low. EDIT Just saw the P7 temp post. Not being...

All good things take time…and the best things just take a little more time…

Another 2 pounds of jerky about to happen. This time I opted to leave out the chipotle powder and add in a can of chipotle adobo sauce instead. Into the fridge and now we wait 24 hours. This is the hardest part about making jerky, the wait...

Lol! I made about 2 lbs. of my usual jerky last weekend, using sliced eye of round. Took it to work (I work with mostly women). Put it on the counter, and it was all gone by lunchtime. I'll try this recipe next time, though. Thanks, Quiggy!

I have yet to have that cry. The couple times I made it turned out to be a major fail. I guess a 1970 Ronco dryer with no temp settings is not the way to go???

It was good from what I got to sample 😆 Might be my new go-to for jerky. Wife got the last piece so that she could weigh in and was majorly disappointed.... ...that there was no more left.

Looks great! I never considered using that cut of meat for jerky. I need to give that a try.

Lol! The familiar cry of all successful jerky makers…”shoulda made MORE!” Looks great!

Because it just came off the smoker and it's almost damn near gone. Should've made more than just a pound, but it was a new recipe and didn't want to waste the meat if it was a stinker. For the beef I sliced up about a pound of beef chuck roast, some with the grain, some against it for my...

Had 5 pounds of rouladen. Sliced into strips. Into marinade overnight, then cook/dehydrate tomorrow. Used a commercial mix. Pacific Mountain Farms. Have used it in the past. Pretty good.

i like to start my jerky in the oven. then transfer to smoker when i can pic it up off rack. then i smoke it till i like it. the smoke takes it to new level for sure.

Alright education. Not saying you will have bad results with a Bradley. I have destroyed jerky in a dehydrator, too. Pure operator error on my part. Forgot to add welcome to the forum. Stop over at roll call and introduce yourself. https://www.smokingmeatforums.com/forums/roll-call.133/

Heat but no fan!

Another vote for a dehydrator here. Though I can make jerky in my big outhouse style smoker. The key is keeping the temp. low so it will not get rubbery or overcook.

I have no experience with a Bradley. It has heat and a fan? Friend of mine made a batch of jerky for me in a Bradley and it turned into meat leather.