Beef jerky take one

Discussion in 'Making Jerky' started by gruelurks, May 8, 2009.

  1. gruelurks

    gruelurks Smoking Fanatic

    Since I'm on the smoker kick, I figured why not try my hand at some beef jerky? I bought a 3 lb sirloin tip, trimmed it into 1/4" thick chunks, rubbed it with some cajun style seasoning and cure from D.J.'s Meats (http://www.djmeats.com/) and let it sit in the fridge for a couple days.

    Today I tossed it in the smoker at 200 degrees with a good pinch of soaked hickory chips and let it go for 6 hours. The end result was not bad, but I think I over did the seasonings a bit. It is tasty but a bit salty. Next week I'm going to try a teriyaki style marinade and roll with that.
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  2. papoo

    papoo Fire Starter

    Nice first shot at jerky.

    Given that jerky is dried, not cooked, anything over 150 is probably cooking it. I do mine at around 140, and it tends to take about 4 hours.
     
  3. desertlites

    desertlites Master of the Pit OTBS Member

    yes dry it at 120ish-and cut thicker-3/8 in.and round works also or londen broil- save the good stuff for other smoking-if u have rytecks book he has a great recipi in there-I add ginger to get the teriyaki.
     
  4. gruelurks

    gruelurks Smoking Fanatic

    Thanks for the feedback, I am going to try that this week.
     
  5. garyt

    garyt Smoking Fanatic

  6. fire it up

    fire it up Smoking Guru OTBS Member

    Nice first attempt at jerky.
    Have yet to do some but would like to.
    I have an eye of round roast in the freezer and I thought I had read that can be used for jerky, I'll have to read more into it but if so then I'll give it a whirl soon.
    Thanks for the inspiration GrueLurks.

    Nice link Gary, thanks.
     
  7. jjrokkett

    jjrokkett Meat Mopper

  8. bcfishman

    bcfishman Meat Mopper SMF Premier Member

    Grue,

    Your jerky looks good. I tried my hand at some Beef Jerky the other day as well and it too came out very salty.

    I was told afterwords, that the cure I used (Mortons Tenderquick) should be rinsed off before you start to dry the jerky. I put mine on the smoker for about 2 hours at roughly 140 degrees to give it some smoke taste, and then I put it into a 7 layer dehydrator. It took almost 18 hours in the dehydrator to get it to where I wanted.

    Publix has London Broil on sale for 2.29/lb right now and I think I will pick up some more and give it a shot with some store bought A1 Marinade with the Tenderquick added.

    Someone may have a better answer to this question, but some of the jerky recipes dont require any kind of cure and they say it will last up to 3 weeks in an air tight container. and even longer in the fridge.
     
  9. fatmcrat

    fatmcrat Fire Starter

    I seen Alton Brown's way of making jerky and think I may try that sometime.

    5 air conditioner filters and attaching them to a box fan with a bungee cord.
     
  10. herkysprings

    herkysprings Smoking Fanatic

    Alton Brown's method makes from VERY nice, uniform tastey jerky. Its almost like bacon strips.

    The only thing I didn't like about it was he said the filters were cheap, where as I could only find them for $3-5 each. Hopefully reuse is a possibility. Also the fat strips worried me a bit as they dont really go anywhere.
     

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