2nd Try at Jerky Last Sunday

[Bearcarver]

Sounds like a deal to me!!!

Bear

 

[tiger tailgate]

SCOTT, REVIEWED YOUR BEEF JERKY RECIPE--LOOKS GOOD AND WOULD LIKE TO TRY IT. HOW THIN DID YOU SLICE THE MEAT ?? 1/4 OR 1/2 INCH?

 

[sunman76]

man thats some good lokn jerky.   I made some that finished up yesterday setting here eating it thinkn darn its hot in here face sweating...it is hottt.

..lol

 

[alelover]

Thanks. I sliced it a 1/4" the 1st time I did it. This one here I sliced a  few hairs thicker then pounded it. It seemed to thicken back up to regular thickness as it smoked. Most of it was pretty tender though. Next time I'm going 3/16 with a light pounding.

What was hot sunman. The jerky or your weather.

 

[alelover]

Hey Tiger you need to go over to roll call and introduce yourself and get a proper welcome.

 

[sunman76]

both lol.... but for the jerky I put a handful of peppercorns on the cutting board and gave then a few hit with the ol meat mallet and put it on them before I dried em out....

as far as the weather...

just like the jerky  hot and dry...

 

 

[alelover]

I heard it was hot out that way. We've been mid to upper 90s and humid. We got a reprieve today. It's only 89.

 

[jirodriguez]

I good cheat when you need lots o' cracked black pepper - spice grinder! I buy whole peppercorn, and just toss about load into the spice grinder and pulse it a few times till I get the consistancy I want. I usually grind enough to keep me cooking for about 1 week... then grind more.

 

[alelover]

That's what I do. I don't save it. I always grind fresh. Call me a pepper snob if you must.

 

[cooking momma]

Yummy! Love summer sausage :) Love Jerky. I still need to try this recipe.

 

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.