Beef Jerky pics

Discussion in 'Making Jerky' started by fritz, Nov 24, 2007.

  1. fritz

    fritz Meat Mopper

    New to this site and wanted to try adding some pics.

    Here is some jerky I did about a week ago. I have made jerky countless times and have found a marinade that i like. the jerky comes out tender.

    Hope this works....wish I could have made the pis a little bigger.
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  2. richtee

    richtee Smoking Guru OTBS Member

    Yessir, worked fine! Nice lookin' jerky too! Good job, Fritz!
     
  3. homebrew & bbq

    homebrew & bbq Smoking Fanatic

    Nice looking jerky! Enjoy the results! [​IMG]
     
  4. peculiarmike

    peculiarmike Master of the Pit OTBS Member

    Looks like that GOSM is crankin' out some tasty jerky. [​IMG]
    How about sharing your marinade?
     
  5. fritz

    fritz Meat Mopper

    Sorry Mike...I've been running all day. Will post it ASAP
     
  6. smokeys my pet

    smokeys my pet Master of the Pit OTBS Member

    Nice lookin jerky. Would not mind seeing your marinade either.[​IMG] OH YEA WELCOME TO SMF!!!!!!!!!!!!!!!!!!
     
  7. deejaydebi

    deejaydebi Smoking Guru

    Looks good Fritz! Is that beef or venison?
     
  8. fritz

    fritz Meat Mopper

    Sorry it took me so long to reply, been a hell of a day.

    Debi, this is beef jerky, i've done it with venisen but it didn't come out very good (marinaded it too long.) I stole this recipe online and haven't changed it that much. I marinade the beef for 36 hours and smoke at 150-170 for about 5 hours or until its as dry as I like it, idon't like it like leather. You can see from the fist two pis the shrinkage.

    Anyway thanks all for your comments and I'm glad I got the pics to work on my first try, not very good with the thinking box.

    1.25 C Soy Sauce

    1/2 C Worcestershire

    1/3 C. Steak Sauce (A-1, L&P, Tabasco)

    1/4-1/2 C. Hot Sauce (HOT sauce, I mean HOT!) (*for the front burn)

    2 ts Kosher or Plain Salt

    1.5 ts Garlic Powder

    1 ts Onion Powder

    1 ts Garam Masala (mostly a mix of corriander, cumin, and cardamom)

    1/2 - 1 ts Cayenne pepper (*for the long burn)

    1 ts Black Pepper, freshly ground

    1/2 C. Brown Sugar

    1/8 C. Honey

    Adjust for taste, then add: 1 ts Tenderquick (CURE, for safety and saltiness)
     
  9. camp_cookie

    camp_cookie Smoking Fanatic

    Nice looking eats.
     
  10. Nice looking..
    I am new to smoking. Do you recommend that the beef is hung , or can you place it flat against the grills.

    Jack
     
  11. fritz

    fritz Meat Mopper

    Thanks Jack, i works just as well flat or hanging. You can put a heck of a lot more on when you hang it. Its about 13lbs hanging in the pics.
     

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