Search results for query: Jerky

No backlash intended! For what it's worth, I typically never heat my jerky. I think there's a misconception that jerky requires heat. I typically make jerky that dries by means of nothing other than airflow, with cool smoke added. Cured jerky requires no heat whatsoever. My heat source for the...

...no sweetness either. It's a very different thing. Seek it out if you can. It's well worth it. I suppose when I criticise something like Jerky, there can be a bit of a backlash, so let's call them two completely different things, both with their own qualities. :emoji_sunglasses: I'll do...

Jerky done properly is such a thing of beauty though, in the end, biltong would fall under the jerky umbrella, would it not?

...that includes bottom round and eye of round. My recipe is a bit different, but we all do our own things. Here's a sample of mine sliced. It's really good. Biltong is so much better than Jerky... I know you didn't say that, but you know it.. :emoji_stuck_out_tongue_winking_eye: Cheers...

I forgot to add in my post that I never cook anything on the grate in my pellet grill. A few years back I bought the camp chef jerky rack setup and leave the lower grate in and do all of my cooking that way. It's up a few inches from the grate and I do believe that is a game changer.

I agree Steve. I haven’t had the pellets ignite when I have my intake dampener closed almost all the way. The issue with that is, when making jerky I like to have a lot of air flow to help with drying. Chopsaw mentioned they make enclosed pellet trays. Seems like that would give me the best of...

If I made something greasy it definitely would drip on the pellets. When I make jerky or kabanosy nothing drips on them. So I don’t think it’s a grease issue.

...the tray catch on fire causing the temps in my smokehouse to skyrocket. I’ve ruined at least one batch of Kabanosy due to this issue and a few jerky batches have suffered as well. It seems to happen more often when I make jerky because I allow more airflow through the smokehouse. Just...

Thanks! Thanks Bill! Yep that or jerky I've never really bought it before but at this price I sure will and thanks! Thanks Brian! I need to do some brisket soon You won't be sorry. The amount of clean smoke it puts out for a pellet pooper is just insane. Definitely zero need for smoke...

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