OFG Jerky

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disco

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Oct 31, 2012
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I love jerky. It is so handy to have around for golf games, road trips or just snacking. I have been working on my jerky making and have tried several different methods and seasonings. I have finally settled on my go to base recipe and this is it. So, I have dubbed it OFG Jerky!

I start with eye of the round roast. You can use any lean cut like sirloin tip or outside round but you are looking for lean meat with no fat. I find the eye of the round has little fat and it is easy to trim any fat off.

Trim any fat or silverskin coating off the beef. I find it easier to cut in slices if I cut the roast in half lengthwise.

Weigh the meat after trimming as the amount of spices will vary based on the amount of meat you use.

There are arguments about whether to slice against or with the grain. Against is a little less chewy but I like both. I cut across the grain for the wider part of the roast and with the grain for the narrower end.

You'll also note I use cure in my jerky. I like the cured taste and colour.

Slice the meat with a sharp slicing knife to just less than 1/4 inch slices. You can put the meat in the freezer for an hour or so but I don’t have any problem with sharp knife.

Lay the meat out in one layer on trays.

OFG Jerky 1.jpg


I mixed up my seasoning blend. Put the following into an empty spice bottle, for each kilogram of beef:

  • 15 ml kosher salt
  • 10 ml garlic powder
  • 10 ml onion powder
  • 10 ml ground dried chipotle
  • 5 ml coarse pepper
  • 10 ml sugar
  • 5 ml ground coriander
  • 3 grams (2.2 ml) Prague powder #1
If you are still in the dark ages or one of my American neighbours, for each pound of beef:

  • 1 1/2 teaspoon kosher salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground dried chipotle
  • 1 teaspoon sugar
  • 1/2 teaspoon coarse pepper
  • 1 teaspoon ground coriander
  • 1/5 teaspoon (0.048 oz) Prague powder #1
Sprinkle 1/2 the spice mixture over the beef. Turn the beef and sprinkle the remaining spice mixture over the meat. Put the meat in a nonreactive container and scrape any spice mix from the trays into the meat.

Toss the meat to even out the coating. Cover and refrigerate between 24 and 48 hours, tossing the meat three or four times.

OFG Jerky 2.jpg


Preheat your smoker to 200 F.

To get more meat in my pellet smoker, I thread a bamboo skewer through the end of 8 pieces of meat. I lower a strip between the racks of my upper shelf so they hang down between the racks.

OFG Jerky 3.jpg


I smoke for about 2 hours. I check to make sure the meat cracks when bent. You can use an instant read thermometer to make sure the internal temperature is over 155 F.

Let it cool and freeze any that won’t be used in a week.

OFG Jerky 4.jpg


DSC00673.jpg


OFG Jerky 5.jpg


The Verdict

The reason this has become my go to method is the jerky has a better texture than drying it at lower temperatures in a smoker or dehydrator. It has a nice chew but isn’t leathery.

The taste is just what I wanted. A nice cured saltiness with some follow up heat that doesn’t burn your mouth but gives a nice warmth. The onion and garlic flavours aren’t pronounced, they just add a lot of flavour to the beef. The kiss of smoke makes it perfect!

If you are a jerky fan, give this a try!

Disco
 
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looks great! Roughly how many pounds of meat did you use with that amount of rub? I need to try this out! I love jerky!!! Last batch I used 4LB of eye of the round and it lasted about a week. I may have a problem...
 
looks great! Roughly how many pounds of meat did you use with that amount of rub? I need to try this out! I love jerky!!! Last batch I used 4LB of eye of the round and it lasted about a week. I may have a problem...
Thanks. the metric measures are for 1 kilogram of meat. The US measures are for 1 pound of meat.
 
do you think this will work with deer meat, or do you think it will dry out to much, by the way congrats on your new book
 
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Since we are so close to the 4th of July I am very offended that you insinuated that the great USA is in the dark ages when it comes to measurements. As far as I am concerned America invented measurements sometime around 1776. These hippie "metric" measurements should be abolished by the UN.

I do like the jerky though. I make the more brittle stuff and it hurts me teef sometimes.
 
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Dark ages guy here, what does OFG stand for?

The Jerky looks really good, and I'm fairly certain I could maintain 200* in my WSM. Thanks for posting.

Point for sure
Chris
 
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Sorry, I see that was in the original post now.

Been there done that!

Since we are so close to the 4th of July I am very offended that you insinuated that the great USA is in the dark ages when it comes to measurements. As far as I am concerned America invented measurements sometime around 1776. These hippie "metric" measurements should be abolished by the UN.

I do like the jerky though. I make the more brittle stuff and it hurts me teef sometimes.

Har! Any measurement system that has ounces that are weights and volumes has problems! I learned with standard and then moved on to metric. I am bimeasurmented!

Dark ages guy here, what does OFG stand for?

The Jerky looks really good, and I'm fairly certain I could maintain 200* in my WSM. Thanks for posting.

Point for sure
Chris

OFG is old fat guy, my truth in advertising attempt! Thanks, Chris!
 
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The hardest for me is converting to metric from measurement of say one teaspoon this that in recipes.
Haven't found an easy way yet. So if you have any shortcuts please share.
Easy peasy.
1 teaspoon is 5 ml
1 tablespoon is 15 ml
1/4 cup is 50 ml
1/3 cup is 75 ml
1/2 cup is 125 ml
1 cup is 250 ml

The problem is that these are just close so, if your doing anything that requires great accuracy, use a calculator that has conversions.
 
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