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Bulk meat for jerky

Discussion in 'Making Jerky' started by Rings Я Us, Mar 10, 2018.

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  1. Rings Я Us

    Rings Я Us Smoking Guru SMF Premier Member

    Check out this top round I got.
    Smallest one they had was 20 lbs.
    Guess I can use up a little trim for stew and stir fry or grind some up for chili.

    Just could resist grabbing one of these..
    It's from a new plant in Canada that is supposed to be the most up to date top of the line facility in North American. It just opened up and I guess they will be getting certified for EU shipping.
    HD Harmony Beef of Canada I think it's called. I picked up the beef right across the street from me. $2.99 is good for top round..
    Sure going to be a bunch.of jerky..

    I use Vermont maple syrup and soy with Worcestershire sauce and some heat in my jerky. Crushed fresh garlic and cracked black pepper. Cure is in it also. I brine it 2 days normally. Cut 1/4" thick on slicer.
    IMG_20180310_164900.jpg IMG_20180310_164852.jpg IMG_20180310_024653.jpg It's been selling out in a day or 2 when I make 4 lbs finished product.
    Smoke it with hickory and finish to 160 in about 4 to 5 hours time per batch.
     
    SonnyE, idahopz, gmc2003 and 2 others like this.
  2. Bearcarver

    Bearcarver Smoking Guru OTBS Member

    Good looking Jerky!! :)
    Nice Job!
    Like.

    Bear
     
  3. Rings Я Us

    Rings Я Us Smoking Guru SMF Premier Member

    Thanks.. been doing it every weekend for about 4 or 5 months . Trying to get good lean meat on sale. I guess bulk at regular price is ok. It freezes. :cool:
     
  4. motocrash

    motocrash Master of the Pit

    20#s,That's a Hunk 'O' Meat! Enjoy your Canadian mooseo_O
     
    Rings Я Us likes this.
  5. mneeley490

    mneeley490 Master of the Pit OTBS Member

    Wow, I'm literally salivating...
     
    Rings Я Us likes this.
  6. nanuk

    nanuk Smoking Fanatic ★ Lifetime Premier ★

    I wish we could get Canadian beef up here for that price!
     
    Rings Я Us likes this.
  7. myownidaho

    myownidaho Master of the Pit SMF Premier Member

    Great looking jerky! That’s a huge roast.
     
  8. motocrash

    motocrash Master of the Pit

    upload_2018-3-13_20-8-38.png :D
     
    Rings Я Us likes this.
  9. Rings Я Us

    Rings Я Us Smoking Guru SMF Premier Member

    Lmao :p
     
  10. gmc2003

    gmc2003 Master of the Pit

    That's a huge hunk of beef and a good price. Looks like you'll be busy making jerky for a while. Good opportunity to try some different flavor profiles. Keep us up to date.

    Point for sure.

    Chris
     
  11. Rings Я Us

    Rings Я Us Smoking Guru SMF Premier Member

     

    Attached Files:

  12. mneeley490

    mneeley490 Master of the Pit OTBS Member

    Nice slicing!
     
  13. idahopz

    idahopz Smoking Fanatic

    Nice! For the past several years I've been doing more salmon candy than beef jerky, but as the price of the fish rises to typically three times that of beef, I'm going back to jerky.
     
  14. Rings Я Us

    Rings Я Us Smoking Guru SMF Premier Member

    IMG_20180314_231143.jpg IMG_20180314_231153.jpg IMG_20180314_231315.jpg
     
  15. Rings Я Us

    Rings Я Us Smoking Guru SMF Premier Member

    IMG_20180314_231750.jpg
     
    indaswamp and motocrash like this.
  16. motocrash

    motocrash Master of the Pit

    upload_2018-3-17_3-48-17.png
     
  17. Nice jerky! I need to make a batch for spring turkey season.
     
    Rings Я Us likes this.
  18. nanuk

    nanuk Smoking Fanatic ★ Lifetime Premier ★


    Do you need to cook jerky?

    I thought the drying was all that was really needed, and cooking was not really recommended as cooked meat doesn't have the shelf life of purely dried meat.
     
  19. Rings Я Us

    Rings Я Us Smoking Guru SMF Premier Member

    It gets dried faster in the oven or dehydrator. And is safer . I use cure #1 and temps of the jerky reach 160° . Also looses over 50% of its weight and has very low moisture.
     

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