First batch of Thai Jerky

[smokincraig]

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• smokincraig
• Feb 26, 2017

Beef all cut up! I also did a pork loin and the wife forgot to get pictures!

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• smokincraig
• Feb 26, 2017

All bagged up and into the fridge for about 36 hours. I did rotate the bags every couple hours.

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• smokincraig
• Feb 26, 2017

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• smokincraig
• Feb 26, 2017

All hung on skewers did half of each with fresh ground pepper.

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• smokincraig
• Feb 26, 2017

In to the smoker they go. Now to wait and watch!

I followed this recipe! http://www.smokingmeatforums.com/t/233270/thai-jerky

 

[dirtsailor2003]

Off and running!

 

[smokincraig]

I am we shall see how it goes I can't wait! The wife and kids are super excited to give this a shot!

 

[crazymoon]

SC, looking good !

 

[briggy]

Great setup, let us know how it turns out!

 

[tropics]

Craig you are on the path,to a great treat. I did my third batch last week

Richie

 

[smokincraig]

It is at 180 and waiting to finish off. Probably another 4-5 hours by the looks of it but some of the small pieces of scrap are done and we gave it a shot! It is fantastic!

 

[dirtsailor2003]

It is at 180 and waiting to finish off. Probably another 4-5 hours by the looks of it but some of the small pieces of scrap are done and we gave it a shot! It is fantastic!

The waiting is the hard part. Sampling is the Chef!s treat!

 

[smokincraig]

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• smokincraig
• Feb 26, 2017

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• smokincraig
• Feb 26, 2017

Pork is done and so is a little of the beef. Took it off the skewers and laying the balance flat to hopefully finish off the rest of the beef.

I have to say this stuff is wonderful. My daughter has already asked if she can take some for snack to school in the morning! Haha

 

[smokincraig]

Well it is all done and looking fantastic! Next time I am going to cut my meat a bit thinner. This has a chew like I like but the wife wants some a bit more firm next time around. It was a solid 12 hour smoke and I believe it was a success.

 

[crankybuzzard]

Well it is all done and looking fantastic! Next time I am going to cut my meat a bit thinner. This has a chew like I like but the wife wants some a bit more firm next time around. It was a solid 12 hour smoke and I believe it was a success.

Great work and you may as well start another batch, this won't last long!

 

[smokincraig]

I am going to start another batch on Friday. I think next time I will also cut down the meat to smaller strips rather than keep it "whole" I think the drying and smoking process will be better. Also going to get Cure #1 instead of tenderquick. See if that cuts down on the saltiness of it. It's not over salty but I can taste it if that makes sense. Otherwise not bad for my first go round with it.

 

[crankybuzzard]

I am going to start another batch on Friday. I think next time I will also cut down the meat to smaller strips rather than keep it "whole" I think the drying and smoking process will be better. Also going to get Cure #1 instead of tenderquick. See if that cuts down on the saltiness of it. It's not over salty but I can taste it if that makes sense. Otherwise not bad for my first go round with it.

Sounds like a solid plan! I also think that you'll be happier with the cure #1 for jerky.

Keep on posting!

 

[dirtsailor2003]

As I mentioned earlier, using mortars will result in a saltier product.


Cure#1 will solve that.

 

[myownidaho]

Well done! There's always a learning curve. That's the beauty of cooking.

 

[tropics]

That looks great I used TQ for BBB and CB always had to soak it.Cure #1 is the way to go

Richie

 

[SmokinAl]

That's some good looking jerky!

Well done!

Al

 

[smokincraig]

Thanks everyone! I will absolutely be trying it again!