- Jan 6, 2019
- 78
- 97
I figured I had time last weekend, so I pulled this nice round cut out of the freezer. I asked the butcher last year when we took our beef in, to leave me the best large pieces of the round for dried beef and jerky. I started on this piece, and got it all trimmed up, and then split it into a few pieces for dried beef and some to slice for jerky. I ended up with around 11.5 lbs trimmed.
I have used Bearcarvers method before and also a dry brine with Cure #1, however I prefer Bearcarvers TQ method, so I weighed each piece and had a 3lb and a 3.25 lb piece, so here we are, all done and vac packed with the TQ and brown sugar rubbed on. The scale was busy with all the ingredients for the dried beef and jerky. It will be curing for 10 days, and into the fridge along side some sirloin tip roast I have in Pop's brine with pickling spices for St Pat's. It looks like a midweek smoke ahead for the dried beef.
I sliced up 5.25 lbs of beef for the jerky through my slicer, at about 1/4". This is the second time I have done whole muscle jerky, first was with Disco's method, and this time I went with Jerkyholic, and used the Rig Hand, Best Homemade, and the Jamaican Jerk. This pic has two lbs of the Rig Hand in our brine tupperware, which I love using.
The cook started Sunday after church, I got the Traeger going at 180 degrees, which is my lowest temp setting outside of smoke. I also threw on a 3 lb fatty for morning breakfasts, sausage, onion, bell pepper, jalapeno, and cheese. I kept rotating the jerky around the hot spots, and flipping. It took two smoker loads to get the 5.25 lbs done.
This is the finished pic, which was a huge success. The jerky has both the wood smoke flavor on top of the marinade flavor. My favorite was the Rig Hand, then Jamaican Jerk, and third was Best Homemade.
The fatty came off and was refrigerated overnight and then sliced. I chose not to wrap with bacon this time.
It was a busy weekend, but very enjoyable. This is what is all currently in the fridge: dried beef curing, jerky marinading, sirloin tip for St. Pats in Pop's brine with pickling spices, and two hams curing in the Briner bucket in Pop's brine. I want to thank everyone on SMF for all the help and great recipes, this is a great place to read and learn.
I have used Bearcarvers method before and also a dry brine with Cure #1, however I prefer Bearcarvers TQ method, so I weighed each piece and had a 3lb and a 3.25 lb piece, so here we are, all done and vac packed with the TQ and brown sugar rubbed on. The scale was busy with all the ingredients for the dried beef and jerky. It will be curing for 10 days, and into the fridge along side some sirloin tip roast I have in Pop's brine with pickling spices for St Pat's. It looks like a midweek smoke ahead for the dried beef.
I sliced up 5.25 lbs of beef for the jerky through my slicer, at about 1/4". This is the second time I have done whole muscle jerky, first was with Disco's method, and this time I went with Jerkyholic, and used the Rig Hand, Best Homemade, and the Jamaican Jerk. This pic has two lbs of the Rig Hand in our brine tupperware, which I love using.
The cook started Sunday after church, I got the Traeger going at 180 degrees, which is my lowest temp setting outside of smoke. I also threw on a 3 lb fatty for morning breakfasts, sausage, onion, bell pepper, jalapeno, and cheese. I kept rotating the jerky around the hot spots, and flipping. It took two smoker loads to get the 5.25 lbs done.
This is the finished pic, which was a huge success. The jerky has both the wood smoke flavor on top of the marinade flavor. My favorite was the Rig Hand, then Jamaican Jerk, and third was Best Homemade.
The fatty came off and was refrigerated overnight and then sliced. I chose not to wrap with bacon this time.
It was a busy weekend, but very enjoyable. This is what is all currently in the fridge: dried beef curing, jerky marinading, sirloin tip for St. Pats in Pop's brine with pickling spices, and two hams curing in the Briner bucket in Pop's brine. I want to thank everyone on SMF for all the help and great recipes, this is a great place to read and learn.
