2nd Try at Jerky Last Sunday

Discussion in 'Making Jerky' started by alelover, Jun 17, 2011.

  1. London Broils were BOGO at the Bi-Lo so naturally I got a couple. Thought I'd make twice as much this time since the last batch didn't last long enough.

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    Got it cut up and trimmed of fat. Chilled them in the freezer for about an hour or so to facilitate easier slicing.

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    Accurately weighed my meat. 7 1/2 lbs.

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    Made my rub with TQ and some spices.

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    Ground some fresh black pepper. 1 1/2 Tablespoons goes much quicker with a drill.

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    Got out my trusty slicer.

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    And sliced up 7 1/2 pounds of meat. Gave them a little beat down to tenderize them a little. Not as lean as the last London Broils I got.

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    Oh to be on Meat Mountain.

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    Rubbed them down with all the cure and spice mix. Then let them sit for an hour before marinating. That's marinating with a "T".

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    While I waited I mixed up the marinade. That's marinade with a "D". Basically just soy sauce, L & P thin, L&P Thick, molasses and coke.

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    I did 2 lbs with the same marinade but with Cavender's and honey added.

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    Bagged them up for the night.

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    It's lunch time. See you in an hour or so.

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  2. rbranstner

    rbranstner Smoking Guru OTBS Member

    Looking good so far.
     
  3. bearcarver

    bearcarver Smoking Guru OTBS Member

    Hey !

    What's with the lunch break ???   [​IMG]

    Looking Great Scott !!!

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    I'm ready,

    Bear
     
  4. A guy's got to eat. I'm at work.
     
  5. OK We're back. Now that the meat has marinated for 19 hours we rinse 'em and rack 'em. Pat them dry with some paper towel. I put newspaper under it so I use less paper towel.

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    Then it's off to the smoker we go. Got a little fire going and filled my HAAS with apple, pecan and hickory dust. Used some Harris-Teeter hardwood briquettes. They don't burn as hot as RO lump so I thought they'd be a good choice for this application. After that tray burned up I refilled with some peach dust and let it burn.

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    Got it up over 100

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    ...and added the meat.

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    Some TBS.

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    Bringing it up to 135ish. Let it sit there for about 4 hours.

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    Looking pretty good so far.

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    Brought it up to 155ish for a couple hours.

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    Starting to look like jerky.

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    TBS at night.

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    Brought it up to 160ish for the last 2 hours.

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    Took it off after 10 hrs. It was thicker than last time. I thought pounding it thinner would make it thinner. It went back to its original thickness just about while it smoked. Strange I thought.

    It's a bit meatier than last time but fairly tender as jerky goes. Tastes really good. It was a bit oily too. Probably because the meat had more marbleization than my last one. Soaked it all up with paper towel.

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    Bends good without breaking and a cross section looks good I think.

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    That's All Folks.

    Thanks for watching.
     
  6. bearcarver

    bearcarver Smoking Guru OTBS Member

    That looks awesome Scott !!!

    Thanks for showing!   Even got some BearView----Don't usually get BearView of Jerky!!!!

    Bear
     
  7. Thanks. I thought you'd like that one Bear.
     
  8. meateater

    meateater Smoking Guru SMF Premier Member

    Nice! [​IMG]
     
  9. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Looks Great Scott...  Nice step by step also...
     
  10. Thank you much. It tastes real good too. A little meatier than I planned but good. Kind of between jerky and kippered on some pieces but closer to jerky I guess. I put half in the fridge just in case it's not dry enough to be left out. And since that mass produced stuff is over a buck an ounce I think I did very well. [​IMG]
     
  11. Oh yeah. My daughter wants me to send her boyfriend in Milwaukee some. Jeez. I never even met him yet for the love of Pete. [​IMG]
     
  12. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looks awesome Scott!    [​IMG]
     
  13. Tell me about the buck an ounce thing. My son who is 15 can scarf down a bag in seconds. I want to make him some of this, but I don't understand all the QLingo you used LOL! Will ask you about it later this week, gotta make Father's Day breakfast and get off to church. Looks wonderful Scott!

     
     
  14. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    Retail price is $16/lb. or more = $1/oz.

    Great job!

    Todd
     
  15. Thanks. I was at the grocery store yesterday and saw the jerky hanging in the checkout line. 1.997 per oz. It said on the tag there. My 4 lbs. cost around 15 bucks.
     
  16. scarbelly

    scarbelly Smoking Guru OTBS Member

    Great job Scott. On the Milwaukee thing, suggest a trade for some squeeky cheese and you have a winner and you can see how good this guy is
     
    Last edited: Jun 19, 2011
  17. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Great looking jerky..

    I see that bird still lives there.

    I keep one shed door open. Stuck my hand into one of my bags of chunk for yesterdays a smoke and a bird flew out of it..Made a nest in the bag.

    Quite fulfilling to see you know your Ts and Ds too....hahahahahahahahahahaha

      Have a great day!!

      Craig
     
  18. bearcarver

    bearcarver Smoking Guru OTBS Member

    LOL---That would make me jump!!!

    I had an old fishing creel hanging on the wall in my garage. A bird built a nest in it, by going in and out through the hole in the lid that you drop fish through.

    Luckily it wasn't the creel I always used.

    Bear
     
  19. Tell her he has to marry her first LOL!
     
  20. My daughter brought some jerky and a little block of smoked colby-jack to a buddy of mine. This is what he sent her home with. 1 13/16 pounds elk summer sausage. Pretty good swap Eh.

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