Gearing up for another batch of jerky

[Steve H]

I liked the last batch of the Teriyaki pepper jerky. So I'm doing another 5 pounds. This time with "London Broil" the meat looked perfect for this. I didn't have to trim any fat from either of them.

 

[Steve H]

Not sure how I loaded the same pics twice!

 

[SonnyE]

While up at the Daughters I made several batches of Teriyaki Jerky. The first went to work with her and vanished, with requests for more, more, more!
So I made more. I told her to have the hungry hippo's buy the meat.
We saw an ad for London Broil for $.99 lb. She bought 4 each, 2 - 2.25lbs each.
And I became a jerky makin fool. Used her Foodsaver vacuum marinader chamber. (Sweet!)
Danged jerky vanished like water on a hot sidewalk in a heatwave. (So did my supplies. :()

But I'm sold on London Broil for jerky!

Daughter gave me one of her slicers, I sharpened the blade, and had a blast. Used her Presto dehydrator.

So Steve, are the shrimps (Prawns?) for the meantime while the jerky's jerkin?

 

[Steve H]

While up at the Daughters I made several batches of Teriyaki Jerky. The first went to work with her and vanished, with requests for more, more, more!
So I made more. I told her to have the hungry hippo's buy the meat.
We saw an ad for London Broil for $.99 lb. She bought 4 each, 2 - 2.25lbs each.
And I became a jerky makin fool. Used her Foodsaver vacuum marinader chamber. (Sweet!)
Danged jerky vanished like water on a hot sidewalk in a heatwave. (So did my supplies. :()

But I'm sold on London Broil for jerky!

Daughter gave me one of her slicers, I sharpened the blade, and had a blast. Used her Presto dehydrator.

So Steve, are the shrimps (Prawns?) for the meantime while the jerky's jerkin?

I really need to get the marinader chamber for my vacuum sealer. It has the port for it. My wife complains about the time I spend making jerky. But she never complains when it's done. She's a pig when it comes to both the jerky and smoked cheese I do. I've used London broil for dried beef. Which came out great. This is the first time I used it jerky. Thanks for letting me know this meat does good for jerky. I thought it would. But hearing it fro another person helps!
The shrimp are for tonight. I'm going to butterfly them, coat them with Panko crumbs and fry them. We are having heart attack night tonight. Fried shrimp, cheese sticks, and Jalapeño poppers.

 

[Rings Я Us]

Been using eye of round for jerky. Whole 5lb ave. cryovac roasts are $2.69 a lb.

Are you using a knife to slice your jerky? Are you cutting with the grain? Are you smoking the jerky in a smoker? Do you use skewers?
Do you use cure #1 in the jerky marinade?

 

[Steve H]

I'll use eye of round if it looks good. The last time I used it. I had to trim a lot of fat from it. The jerky was fine though. I just want the biggest bang for the buck. I'm using a meat slicer. A ok one I bought well over 20 years ago. Still hanging in there. With this batch I went with the grain. I really don't concern myself with the grain. If I have to chew a bit more then I'll just enjoy the flavor longer. To me, it really just depends on how I'm going to get it in the slicer. I use a Masterbuilt propane smoker. What I like to do is put my A-Maze-N tray smoker in it with apple or hickory for about a hour with the smoker set at 160 with the door cracked open so the A-Maze-n tray doesn't go out. After a hour, I pull the tray out. Close the door and let it go until the jerky is done. I've used skewers before. The outcome is good. But the prep is a killer. Now I'm just spraying the racks with cooking spray. And laying the strips directly on the grid. I haven't used any cure as of yet on jerky. I make sure the IT gets to at least 160 degrees. Keep it in the fridge. And the damn stuff never lasts more then a few days anyway! If I was doing a huge batch. And knew it was going to sit. Then I would use a cure. 1 teaspoon of number #1 per 5 pounds.

 

[Steve H]

And the results. 5 pounds of meat yielded just under 2.5 pounds of jerky. Well, it might have been a higher yield. But, you have to check your work along the way....The smaller, thinner pieces always go first!

 

[SonnyE]

I really need to get the marinader chamber for my vacuum sealer. It has the port for it. My wife complains about the time I spend making jerky. But she never complains when it's done. She's a pig when it comes to both the jerky and smoked cheese I do. I've used London broil for dried beef. Which came out great. This is the first time I used it jerky. Thanks for letting me know this meat does good for jerky. I thought it would. But hearing it fro another person helps!
The shrimp are for tonight. I'm going to butterfly them, coat them with Panko crumbs and fry them. We are having heart attack night tonight. Fried shrimp, cheese sticks, and Jalapeño poppers.

Having used one of the Daughter's, I can say they work great for doing jerky. I did a 2 hour marinading and it worked fine. (Comparable to 8 hours to overnight.)
I brought home a 1/2 gallon (2 quart) Mason jar she gave me. She offered one of her Foodsaver Chambers, but I declined. She loves to go to the Goodwill store in her area and finds cast iron and little treasures like the vacuum marinaders. She's going to keep an eye out for me.

I still have reservations about using the Mason Jar, but will do it with the next batch. I got this set for my use.
I also use it to make Al's pickles.

They vacuum, break the vacuum, then re-vacuum to drive the marinade deep into the meat. She said they only need about 20 minutes for most stuff.

 

[Steve H]

Having used one of the Daughter's, I can say they work great for doing jerky. I did a 2 hour marinading and it worked fine. (Comparable to 8 hours to overnight.)
I brought home a 1/2 gallon (2 quart) Mason jar she gave me. She offered one of her Foodsaver Chambers, but I declined. She loves to go to the Goodwill store in her area and finds cast iron and little treasures like the vacuum marinaders. She's going to keep an eye out for me.

I still have reservations about using the Mason Jar, but will do it with the next batch. I got this set for my use.
I also use it to make Al's pickles.

They vacuum, break the vacuum, then re-vacuum to drive the marinade deep into the meat. She said they only need about 20 minutes for most stuff.

Interesting. I should give this a try. The added bonus is that I also love dill pickles. I have not made these before.

 

[SonnyE]

Interesting. I should give this a try. The added bonus is that I also love dill pickles. I have not made these before.

With Al's recipe, the pickling is ready in days, not weeks.
Pickles, pickled onions, and cold beer!
It's what's for summer bar-b-ques!

 

[nanuk]

Pickled Sausage and warm Guinness!

Food of the Gods!

 

[Steve H]

Pickled Sausage and warm Guinness!

Food of the Gods!

Oh yeah!!