Search results for query: Jerky

B1, That is a charge of good looking jerky!

I’ll definitely lend a hand in this! 😁

Wow man that is a huge batch of tasty looking jerky. If you need someone to QC some, send some over.

Yeah I had some in the freezer… buddy tried some… brought over 5 lb of roasts for more … inhaled it that batch and then realized he wanted 10lb or more if it was gonna last him more than a week lol

Nice! Go big or go home! I also use eye if round for jerky, but limited rack space for laying the slices out flat prevents me from doing big batches. And a few days after every batch, I’m wishing I’d made more!

Big ol batch of jerky. 35lb all made from eye of round. Duncan Henry’s recipe. Most of the jerky was for a buddy of mine. I only did one of round. Done all in my smoker about 5 hrs start at 145 then 165 and 185 for the last hr. Vac sealed in 1lb bags came out with about 50% of the starting...

Here was one thing I did with a piece of mine, might we more difficult with a bone in… Maple Habanero Beef Jerky

Ok well thanks anyways. I just dusted off my smoker today so I think next week I'll start with some jerky :)

Amazon carries cure but that's my limit in smoked sausage and jerky

...bacon that you cover as much of the shell as possible... Uncovered shell does not cook and stays hard... For easier filling... If you have a stuffer or jerky cannon with a small tube... That works really well... If you have both... An easy way to fill the jerky cannon is with the stuffer...

Now to find some beef below $10/lb...lol

Oh boy! Now I AM jealous! I really think that will work. I would start checking the jerky every 10 mins or so at the 3.5 hour mark and when you bend a piece and see those cracks that Mr. Smokeit mentioned, pull it off. If you like softer jerky, you could try cutting across the grain of the...

Thank you sir! For me it is by look and feel. In my opinion you should be easily able to bend the piece, but it should not droop when you hold it out flat by one end…not sure if I’m making any sense… What was it you didn’t like about your last batch?

It is a feel and look for me. No more wet look on the outside, when press on it there isnt much give. I will take a piece off let cool and do the bend test. It will bend, not break but will see whiteish strands and cracking. I am by no means an expert so sure there are other ways. Keep temps...

Looks great, I am sure there will be many more spinner rides for you in the future. Question for all you jerky makers, how do you it is done on the smoker? Is it a look, feel,temp? My first attempt was an utter failure and with the price of beef I am reluctant to step back in the arena.

That looks great! Love have jerky! Ryan

I think your dog is better trained than I am! Not sure I’d just be standing there so nicely with all that amazing jerky right in front of me! 😆 Maybe he’s not a big bourbon drinker though… Seriously, good work my friend!

After reading @Quiganomics thread on his sweet bourbon jerky Click here I gave it a shot. Made a cpl modifications by using buffalo trace, white pepper instead of black and added red pepper flakes to spice it up a little. I also ran out of brown sugar so ground up sugar in the raw as a...

...top rounds by hand than the pork belly I have to slice later this week into bacon. If I hadnt seen your recipe I doubt I would have been making jerky. If you are still feeling bad, DM me and I will give you my address to send a check or cash, I also accept paypal, venmo, and zelle. The jerky...

Well damn...now I feel like this is kinda my fault. Hopefully you atleast end up with some tasty jerky. 🍻