It had been a long time since I have made beef jerky.
Thus, I performed a practice run last week on a 1lb batch using a freezer find of thin pre-sliced bottom round.
It turned out great. It was gone in a couple of days and I didn't get any pics of it at that time.
So let's make some more jerky.
First up the trimming followed by wraping to firm them up a little in the freezer before slicing.
Next up is the slicing using the jerky board set up for 1/8" slabs.
The larger of the two was sliced against the grain for the chili-lime jerky and yielded a final sliced weight of 2.04 lbs
The smaller one was sliced with the grain for the teriyaki jerky and yielded a final sliced weight of 1.01 lbs.
Yes, I wanted different textures for each batch. LOL
Sorry, I didn't take any pics of making the marinades.
But, here's a shot of the slabs sitting in zip lock bags soaking in the marinade.
Both batches stayed in the fridge for 24 hours. Each batch received gentle massages and a couple of hand mixings during these 24 hours.
Be sure to thoroughly wash your hands before hand mixing, in between hand mixing each batch, and afterward.
It's always a good idea to place the zip lock bags on a tray, in a shallow baking dish, or in a bowl to contain any leaks.
So after 24 hours, place a colander in the kitchen sink and drain the jerky.
Lay the jerky out on a paper towel lined cookie sheet then pat the jerky with another paper towel.
Doing this helps remove any excess marinade before the next step of skewering and hanging the jerky between the slots in the smoker rack.
(Note) If the meat absorbed most of the marinade, then draining is not required before patting the jerky of excess marinade.
Chili Lime
Teriyaki
Each jerky batch received one hour pre-dry at 170° in the smoker followed by a one hour smoke at 200° then ramped the temp down to 160° to finish dehydrating
until the jerky would bend without breaking and displayed white fibers.
The chili lime batch took 5 hours total while the teriyaki batch took 7 1/2 hours total.
I smoked each batch in the smoker separately since the chili lime jerky received one hour of mesquite smoke
and the teriyaki jerky received one hour of smoke using a blend of hickory and cherry.
Chili-Lime in the smoker
Teriyaki
Finished product:
I wanted to hit that teriyaki with with large chunks of CBP before smoking.
But, I lost the debate with Mrs. SHS. LOL
Next time, I'll sneak some finely ground black pepper into the marinade since I think it will benefit the flavor of the final product.
If anyone is interested in the recipes, then I'll post them up.
(Note) I use Prague Powder #1 in my jerky recipes.
Thanks for looking.
Stu
Thus, I performed a practice run last week on a 1lb batch using a freezer find of thin pre-sliced bottom round.
It turned out great. It was gone in a couple of days and I didn't get any pics of it at that time.
So let's make some more jerky.
First up the trimming followed by wraping to firm them up a little in the freezer before slicing.
Next up is the slicing using the jerky board set up for 1/8" slabs.
The larger of the two was sliced against the grain for the chili-lime jerky and yielded a final sliced weight of 2.04 lbs
The smaller one was sliced with the grain for the teriyaki jerky and yielded a final sliced weight of 1.01 lbs.
Yes, I wanted different textures for each batch. LOL
Sorry, I didn't take any pics of making the marinades.
But, here's a shot of the slabs sitting in zip lock bags soaking in the marinade.
Both batches stayed in the fridge for 24 hours. Each batch received gentle massages and a couple of hand mixings during these 24 hours.
Be sure to thoroughly wash your hands before hand mixing, in between hand mixing each batch, and afterward.
It's always a good idea to place the zip lock bags on a tray, in a shallow baking dish, or in a bowl to contain any leaks.
So after 24 hours, place a colander in the kitchen sink and drain the jerky.
Lay the jerky out on a paper towel lined cookie sheet then pat the jerky with another paper towel.
Doing this helps remove any excess marinade before the next step of skewering and hanging the jerky between the slots in the smoker rack.
(Note) If the meat absorbed most of the marinade, then draining is not required before patting the jerky of excess marinade.
Chili Lime
Teriyaki
Each jerky batch received one hour pre-dry at 170° in the smoker followed by a one hour smoke at 200° then ramped the temp down to 160° to finish dehydrating
until the jerky would bend without breaking and displayed white fibers.
The chili lime batch took 5 hours total while the teriyaki batch took 7 1/2 hours total.
I smoked each batch in the smoker separately since the chili lime jerky received one hour of mesquite smoke
and the teriyaki jerky received one hour of smoke using a blend of hickory and cherry.
Chili-Lime in the smoker
Teriyaki
Finished product:
I wanted to hit that teriyaki with with large chunks of CBP before smoking.
But, I lost the debate with Mrs. SHS. LOL
Next time, I'll sneak some finely ground black pepper into the marinade since I think it will benefit the flavor of the final product.
If anyone is interested in the recipes, then I'll post them up.
(Note) I use Prague Powder #1 in my jerky recipes.
Thanks for looking.
Stu
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