72 oz. of jerky packaged and ready to go.

[uncle eddie]

24 - 3 oz. shrink-wrapped packages are in the deep freeze. All were made with beef, eye-of-round...my fave jerky meat.

I like the www.OwensBBQ.com jerky seasonings a lot. I especially like the original, hickory and mesquite as a base marinade/seasoning that I jazz up with garlic, garlic-pepper, chipotle, Dave's Insanity Sauce, etc. To "jazz things up" only takes about 1 or 2 tablespoons of extra seasoning added to the flavor packs.

Dave's Ultimate Insanity Sauce (DUIS) only takes about a teaspoon to a tablespoon added to the flavor packet to make BYFO (burn your face off) jerky. DUIS brings on the heat without a strong pepper flavor.

 

[smokin peachey]

Looks great!

 

[OldSmoke]

I’ve been curious about freezing jerky. Does the texture remain intact?

 

[Chris_in_SoCal]

I was thinking the same thing. On my last batch my wife placed most of it in the fridge and it rehidrated the jerky into loose beef. She meant well but it soon got moldy and it had to be tossed out.

Freezing it might be different but the main point of making jerky is to make it so it can stay dried out indefinitely.

 

[uncle eddie]

I’ve been curious about freezing jerky. Does the texture remain intact?

I have been freezing it for years. I notice no difference.

 

[Brokenhandle]

That looks tasty! I don't think I need any burn your face off jerky but my son in law would love it!

We vac seal and freeze jerky all the time as well and have no issues. Usually start out with 4 to 5 lbs of meat.

Ryan

 

[jcam222]

I have been freezing it for years. I notice no difference.

I freeze mine too. Perfect quality when thawed. Yours looks awesome!

 

[gmc2003]

Looks and sounds good Eddie

Point for sure
Chris

 

[smokin peachey]

That looks tasty! I don't think I need any burn your face off jerky but my son in law would love it!

We vac seal and freeze jerky all the time as well and have no issues. Usually start out with 4 to 5 lbs of meat.

Ryan

Hey Brokenhandle do you mind sharing a link to your jerky thread or a recipe? I’m looking for a recipe that isn’t extremely spicy. Sorry I’m not to good with the search function. Thanks.

 

[JLeonard]

Oh man...That would maybe get me through a long weekend. I'm like a junkie when it comes to jerky. I cant stay out of it!!!

Jim

 

[02ebz06]

Nice! I do the same. Use eye of round and then vacuum seal and freeze.

 

[Brokenhandle]

Hey Brokenhandle do you mind sharing a link to your jerky thread or a recipe? I’m looking for a recipe that isn’t extremely spicy. Sorry I’m not to good with the search function. Thanks.

I don't think I've ever posted a thread on it. I can post the recipe here if Eddie doesn't mind.

Ryan

 

[02ebz06]

On my last batch my wife placed most of it in the fridge and it rehidrated the jerky into loose beef.
She meant well but it soon got moldy and it had to be tossed out.

Do you add Cure #1 to your marinade?
That greatly extends the shelf life.

 

[smokin peachey]

I don't think I've ever posted a thread on it. I can post the recipe here if Eddie doesn't mind.

Ryan

Well you could just make a batch and post it for us. I mean we won’t make you ship all of us a sample!

 

[flatbroke]

Wow that looks amazing. How much meat did you start out with and how did you dry it? Smoker, dehydrator ,
Oven or old school in a screened box in sun?

 

[flatbroke]

24 - 3 oz. shrink-wrapped packages are in the deep freeze. All were made with beef, eye-of-round...my fave jerky meat.

I like the www.OwensBBQ.com jerky seasonings a lot. I especially like the original, hickory and mesquite as a base marinade/seasoning that I jazz up with garlic, garlic-pepper, chipotle, Dave's Insanity Sauce, etc. To "jazz things up" only takes about 1 or 2 tablespoons of extra seasoning added to the flavor packs.

Dave's Ultimate Insanity Sauce (DUIS) only takes about a teaspoon to a tablespoon added to the flavor packet to make BYFO (burn your face off) jerky. DUIS brings on the heat without a strong pepper flavor.

View attachment 666938

well thanks for posting. I just ordered enough to season 20 pounds raw. Different flavors.

 

[Chris_in_SoCal]

Do you add Cure #1 to your marinade?
That greatly extends the shelf life.

Not for this recipe. I usually keep it in an air tight container and it remains fine for a couple weeks. My wife was cleaning up the kitchen and decided to place it in the refrigerator and moved what was left to a plastic bag. I pulled it out a couple days later and it had gone limp.

 

[uncle eddie]

Wow that looks amazing. How much meat did you start out with and how did you dry it? Smoker, dehydrator ,
Oven or old school in a screened box in sun?

flatbroke The eye of rounds I buy are normally around 4 +/- pounds. Lose a little bit to trimming off the excess fat...maybe 1/4 to 1/3 pound. I use a forced air dehydrator with variable temperature set points and a timer.

 

[normanaj]

Dave's Ultimate Insanity Sauce (DUIS) only takes about a teaspoon to a tablespoon added to the flavor packet to make BYFO (burn your face off) jerky. DUIS brings on the heat without a strong pepper flavor.

Oh yeah!

Blair's Ultra Death is another great one for that purpose.

 

[babydocsmoker]

That a pretty nice haul there!