Beef Jerky Time

Discussion in 'Making Jerky' started by dukeburger, Aug 23, 2015.

  1. dukeburger

    dukeburger Master of the Pit OTBS Member

    Haven't made any jerky since summer came and I'll be needing some for a fishing trip next weekend (if it lasts)

    Sliced up 4.5lbs of eye of round about 3/16" thick with the grain and cured for 30 hours in this:

    1 Cup Cattle Boyz BBQ Sauce
    1 Cup worcestershire


    1/3 Cup soy sauce
    1/4 cup pineapple juice
    1/4 cup brown sugar
    2 tsp tobasco


    2 tsp Tatonka Dust
    1 tsp black pepper
    1 tsp garlic powder
    1 tsp onion powder
    3 tsp crushed red pepper
    1 tsp ground cayenne pepper


    6 3/4 tsp Morton Tender Quick (1.5 tsp per pound of meat)

    Drained and blotted dry with paper towels, sprinkled with more Tatonka Dust and skewered up before tossing into the Big Chief. Smoking with hickory at whatever temp the Big Chief wants to run at tonight (seems to be floating around 115F - 125F).

    Will be smoking this overnight so my day of going to Cabela's to purchase fishing lures I don't need won't be fully consumed.



     
  2. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    I'm in

    [​IMG]
     
  3. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Should be tasty!
     
  4. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    DB, Any finished product shots to keep me salivating ?[​IMG]
     
  5. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Dang it man that looks good so far, she done yet?? 

    A full smoker is a happy smoker 

    DS
     
     
  6. dukeburger

    dukeburger Master of the Pit OTBS Member

    Wow, sorry boys! I went about my day on Sunday and forgot to update!! [​IMG]

    All packaged up, I just opened a pack to munch on with an after-work beer and snapped some pics.

    Great stuff, a little less spicy than I normally make it [​IMG]



     
  7. dukeburger

    dukeburger Master of the Pit OTBS Member

    This jerky went in the Big Chief at 9pm on Saturday night, burned up 5 pans of hickory before going to bed, checked on them at 8am Sunday morning and added another pan of hickory.

    Removed most pieces at 9am after that last pan burned up, ones that were touching each other still had to be dried out some more, so I re-skewered those ones and let dry out for another 2 hours. Came out perfect at 11am and I was off to Cabela's! [​IMG]
     

Share This Page