Beef Jerky - first attempt, 2 flavors

Discussion in 'Making Jerky' started by muralboy, Aug 8, 2015.

  1. muralboy

    muralboy Smoking Fanatic

    New pellet smoker for Father's Day and so far I've cold smoked cheese, smoked blue cheese stuffed olives, ribs, salmon, trout, steak, pork loin and Texas Twinkies (aka ABT).

    What's next? Beef Jerky!

    One with more of a Tex//Mex flair with chipotle, lime juice and cumin. The other with an Asian influence of salty, spicy, sweet

    marinating overnight

    1st batch on smoke and finished

    2nd batch on smoker - finished pics to come

    Last edited: Aug 8, 2015
    crazymoon likes this.
  2. GaryHibbert

    GaryHibbert Smoking Guru OTBS Member ★ Lifetime Premier ★

    Seems like you have a success story with the jerky.  The Tex-Mex sounds good.

    So.............tell me more about those smoked blue cheese stuffed olives

  3. muralboy

    muralboy Smoking Fanatic

    I got the idea from Mark at Cookin Pellets. He does just the large green ones. But I like blue cheese stuffed olives in my Titos, so decided to give it a try.

    Used large stuffed olives - the hand stuffed kind, not from a jar. Dry off the outside and then smoked for 30 min at the lowest temp possible - which for me was 160.

    Wasn't sure whether the blue cheese would hold up or not but to my enjoyment it did. At first the difference in taste didn't seem significant but when I compare it to an non-smoke stuffed olive - wow. The smoke mellowed out the edginess of the olives and added kind of a nuttiness to the flavor.

  4. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    MB, looks good  !!!!!![​IMG]
  5. GaryHibbert

    GaryHibbert Smoking Guru OTBS Member ★ Lifetime Premier ★

    mb.  Thanks for the info on the blue cheese stuffed olives.  I just happen to have a wedge of blue cheese in the fridge, so.....................

  6. rons

    rons Smoking Fanatic

    Jerky looks good!

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