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Pork jerky retry
I should of done a whole rack. But getting towards holiday season and I want to do a ton of summer sausage to hand out. Waiting for a good price on bulk ground beef. Plus deer seasons only a few weeks away . I think something will be getting smoked shortly.- Woodzman
- Post #4
- Forum: Making Jerky
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Pork jerky retry
I was attempting bearcarvers pork jerky last week and got rained out . So after marinating I rinsed and froze it . A week later it's on the smoker . I did make a couple changes to the recipe. White pepper instead of cayenne and I used coffee instead of wine . Since I had neither in my pantry...- Woodzman
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- Replies: 8
- Forum: Making Jerky
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Pork Loin Jerky (Step by Step with Pics)
Ok thank you. That's what I thought . Probably won't get to it til this weekend unfortunately- Woodzman
- Post #116
- Forum: Making Jerky
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Pork Loin Jerky (Step by Step with Pics)
I prepped a 8# pork loin and got 4# of meat for jerky . I did the 24 hour marinade and rinsed it . As I was going to start the smoker it started pouring and held out a couple hours to finally called it bust. My question is I froze the rinsed jerky....is it ready to smoke when thawed or should...- Woodzman
- Post #114
- Forum: Making Jerky
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Jerky time again
Smokers fired up and finally got jerky on. Trying something else while I'm at it. I put a couple large yellow onions on to smoke . I'm always adding them to soup and stew and thought this might take them up a notch. I'm going to freeze them after smoking for use this fall/ winter .- Woodzman
- Post #5
- Forum: Making Jerky
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Jerky time again
One packed full container ...was a little over 7lbs before I trimmed it.- Woodzman
- Post #4
- Forum: Making Jerky
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Jerky time again
1- 10 oz bottle soy sauce 1-10 oz. Bottle worstershire 1tsp black pepper 1/2tsp white pepper 1Tbs garlic powder 1 Tbs onion powder 2cups water Soak 24 hours then apple wood smoke it- Woodzman
- Post #3
- Forum: Making Jerky
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Jerky time again
Well pulled out an eye of round I have been saving for just this project. I've been impatiently waiting to make jerky again. Going to wish I stocked up on more meat as I caught it on sale for 1.88 a pound. Half frozen I finally got it sliced up and soaking to smoke tomorrow morning.- Woodzman
- Thread
- Replies: 4
- Forum: Making Jerky
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Turkey lunch at jerky
Definately 2 thin . Flavors there but its jerky enough to jerk teeth out.possibly a thicker slice would make a better jerky. Was hoping to make a use of a deal...but definately not as jerky- Woodzman
- Post #2
- Forum: Making Jerky
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Turkey lunch at jerky
I recently found Smithfield turkey breast a dollar a pack and stocked up for lunch at work. Well it's great if you like a salt sandwich. 150 mg salt per slice. So I figured I'd try making jerky out of a couple packs. I soaked the slices in water for a day changing the water 2 times . On final...- Woodzman
- Thread
- Replies: 3
- Forum: Making Jerky
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Summer sausage question
Usually on my pepperoni sized summer sausage I Apple smoke it from start to finish. Probably would do the same with larger SS. -
Summer sausage question
I have a receipe down and a method but I want larger summer sausage . Right now I make it so it's about a foot long and an inch ...inch and a half around like pepperoni size . I don't use casing just roll and wrap in cheese cloth . I want to make it larger like 3" around but I smoke mine at... -
Its that time again
Well as usual it fatted out some. So a good hot. Water rinse and hung it on the back porch.Its just about dry and shortly I will individually bag and we can see how long this batch lasts. As far as hanging I have found a plastic coat hanger will hold 5# of summer sausage to hang and dry. -
Its that time again
I start at 150° and work my way to 180°ish and try to hold it there until finished but with my offset I have a heck of a time keeping a steady temp though. Will have to mod it I believe. -
Its that time again
Darn spell check...darted out is actually fatted out -
Its that time again
Ok here's the recipe 1# 80/20 ground beef 1 tsp heaping tender quick 1 tsp onion powder 1 tsp garlic powder 1 tsp black pepper 1 tsp pizza seasoning 1 tsp dinosaur bbq rub 1/2 tsp white pepper Mix all ingediants thouroughly and refrigerate 24 hours .Mix again and stuff casing or in my case make... -
Its that time again
This is the remainder of the last stick. The cheese cloth peels off easily. -
Its that time again
The casing is cheese cloth. Some of my fondest memories are of when I was a kid and every year my grandfather's friends would give us a stick of summer sausage. It was about the size of hard salami and wrapped in cheesecloth. So obviously when I decided to make it I want with the childhood... -
Its that time again
Well its only been 2 weeks and I'm out of summer sausage again. Luckily tops market had a coupon for 80/20 for 1.99 a pound.luckily my fiancee and myselfboth have a store card and cashed in 14# of burger. 10# for summer sausage and 4# for bbq's. I'm using my usual recipe and started it at 6 this...
