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Beef Jerky - something new

Discussion in 'Making Jerky' started by bill ace 350, Dec 4, 2018 at 5:12 PM.

  1. bill ace 350

    bill ace 350 Smoking Fanatic

    I picked up 5 pounds of beef rouladen today, sliced betweem 1/4" and 3/8"

    Looking to try a new recipe, something sweet but with a peppery bite.

    Prefer a recipe with cure #1 or Tenderquick.

    Want to cold smoke first, them bring up to temp slowly afterwards,

    Ideas?

    Anyone want to share a recipe?
     
  2. TomKnollRFV

    TomKnollRFV Master of the Pit Group Lead

  3. Here's a spicy variant I've been working on. Came out good hot but not the great hot I was hoping for. You can add substitute or omit any or all hot pepper to support your palate.

    For the record I don't usually cold smoke or smoke beef jerky as I prefer it w/o.

    5lbs + of eye of round trimmed
    15g dried powdered bhut jolokia (approximately 20 dried peppers)
    15g dried powdered habanero (approximately 30 dried peppers)
    15g dried powdered jalapeno
    15g dried crushed red pepper
    15g of black pepper
    25g of Texas Pete hot sauce
    100g of honey
    15oz Worcestershire sauce
    12oz lite soy sauce
    1/4 tsp per lb of meat of cure #1
     
  4. bill ace 350

    bill ace 350 Smoking Fanatic

    Thanks to both of you. Some great ideas.
     
  5. SonnyE

    SonnyE Master of the Pit SMF Premier Member

    I haven't found a better variety of stuff than Jerkyholic has.
    I like that his recipe's are printable.
    Makes it easy to take them to the kitchen. ;)
     
  6. bill ace 350

    bill ace 350 Smoking Fanatic

  7. bill ace 350

    bill ace 350 Smoking Fanatic

    Could be.
    I'll keep adding them to the marinade and tasting until I get the right amount of heat/flavor
     
  8. In my experience the finished jerky is never as hot as you think it will be when making the marinade. I got the ghost peppers because when using 30 or 40 dried ground habanero was about 1/4 to 1/2 as hot as I was looking for. I read on them being 2 to 10x hotter than the habanero so I decided to only use 2 or 3 and was disappointed in the heat level but flavor was decent. Next batch I threw caution to the wind using 20 dried ground ghost peppers. The flavor was awesome heat was still not there. Heck eve a buddy of mine who thinks ketchup is spicy was somewhat tolerant of the 20 pepper variant. Ghost peppers heat is in the throat and back of the mouth, habanero more in the front of the mouth and tongue. So I though why not add them together

    3rd batch was what I posted and has lots of ghost, habanero, jalapeno/serrano mixed, crushed red and black pepper and is still not as hot as I was looking for.

    Next I'm going to try some carolina reapers and jump in with 10 or 12 of those.
     
  9. bill ace 350

    bill ace 350 Smoking Fanatic


    Good to know. I picked up 20 habaneros today, they'll have to do this time around.