Jerky making was easier than expected-- (witih Q-veiw)

Discussion in 'Making Jerky' started by papa g, Jan 4, 2012.

  1. I used my MES 40 to make jerky out of sliced up bottom round (two pounds at $6 per pound) I removed fat off the ends of each piece.

    Over all it looks good, smells good and tastes good. I was given a Hi Mountain cure and seasoning sample pack as a gift over two years ago. I used the hickory flavored packet.

    The instructions say that they use all natural spices and ingredients like the pioneers did,  but the person I spoke to recommended that the finished product is kept refrigerated or frozen for long term storage. I asked her if it's the same ingredients as the pioneers used, why the need for refrigeration? Pioneers didn't have refrigeration, she laughed and said "that's why a lot of pioneers died of food poisoning...."

    I think next time I'll get it sliced slightly  thicker maybe 1/4 inch and cut the strips a little wider 1.5 to 2 inches.

    My cooking process:
    • Mixed the Hi Mountain cure and spices and applied dry seasoning to both sides of sliced meat. Put in bowl and toss with hand to make sure all meat is coated with seasoning.
    • Stack the meat back in it's natural formation-- tightly pack it down.
    • Let sit in refrigerator in bowl or Zip Lock for 24 hours.
    • Cut in to 1 to 2 inch strips wide for the length of the slice of meat
    • Used wooden skewers to attach each of the strips
    • Hung the skewers through the grate slots to let the meat hang
    • Pre heated MES 40 to 200 degrees and cook the strips for  2 hours
    • Added one cup of chips non soaked till they burned out
    • Vent open most of the time
    • After they are done, blotted on paper towel to remove excess grease-- (it didn't produce a lot of grease at all)
    • Put in Zip Lock bag for storage--store in fridge when not in use.
    • Devour!
    Tips for next time:
    • Watch newspaper ads for meat on sale at super markets.
    • have butcher slice to about 1/4 inch
    • Make the strips about 1-1/2 to 2 inches wide
    • Find recipes on SMF to use
    • Trying the remaining batch at 1.5 hours instead of  2 hours--though when I have it sliced thicker, I'll stay at 2 hours.
    • Consider making pork jerky too.
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  2. Looks tasty!!!

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  3. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    I better message you my address for a sample pack.

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    papa g likes this.
  4. shtrdave

    shtrdave Smoking Fanatic

    That looks great, I like that bit of fat in it, it gives it a different flavor and with the cure it doesn't get rancid, not that it will last that long.
     
    papa g likes this.
  5. sprky

    sprky Master of the Pit OTBS Member

    [​IMG]
     
    papa g likes this.
  6. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looks excellent! Great job!
     
    papa g likes this.
  7. johnnie walker

    johnnie walker Smoking Fanatic

    PapaG nice looking jerky. It looks great. [​IMG]
     
  8. onytay

    onytay Smoke Blower

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  9. Lookin good.
     
  10. I'm the newly appointed (self appointed) quality control agent for all forms of jerky.  Please send samples (samples may be large) ASAP for quality assurance.[​IMG]
     
  11. sunman76

    sunman76 Master of the Pit

    looks good !
     
  12. bigfoot21075

    bigfoot21075 Fire Starter

    Looks GREAT! Are you not happy with the thickness? What did you cut it too for thickness?
     
  13. africanmeat

    africanmeat Master of the Pit OTBS Member

    It looks great
     
  14. harleysmoker

    harleysmoker Smoking Fanatic

    Looks great. I just bought a 3 oz. bag  at Publix so my wife could try jerky as she never had it before. The cost was $5.50 for that small bag! I am going to put this on my list to try!
     
  15. hoity toit

    hoity toit Master of the Pit SMF Premier Member

    In the little German town I live in  (New Braunfels)  I use Rouladen for jerky. Its just thin slices beef from the butcher shop they call it rouladen because thats what the locals here use to make roulade, Work great on jerky for me and lean too.
     
    Last edited: Jan 7, 2012
  16. tombob8

    tombob8 Newbie

    Sauerbraten jerky!!!
     
  17. That's just thin round steak.
     
  18. scarbelly

    scarbelly Smoking Guru OTBS Member

    You jerky looks like it really came out great. Awesome job 
     

    If given the choice between jerky and Rouladen with some spatzle and gravy there is no contest. Man I love that stuff  
     
    Last edited: Jan 23, 2012

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