Task: Beef Jerky

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

goingcamping

Smoking Fanatic
Original poster
Dec 26, 2012
396
16
Colorado Springs, Colorado
Hey all...

I'm not sure if many of you suffer from the same ailment I have? It's called smoking and for some weird reason I cannot go more than 3 days without smoking something? This past week I smoked somed 10#'s of beef sticks, Anaheim peppers (~3lbs), almonds (4lbs) 3 racks of babyback ribs (the ribs I took to a St Patrick's day party...all things turned out great and the compliments on the ribs were all encouraging and plentiful!).

So, in my ever increasing smoke repertoire of "goodies" I decided to make some beef jerky on TEFS...

I've made about 4 batches of Elk jerky on my New Braunfels Black Diamond (who has a new home as of the 10th) and the last 3 turned out great. The first batch I used a brine following the brining cure recipe on the Morton's TQ...those turned out too salty...so the second two I used Hi-Country "Cajun" seasoning/cure kit (I added 1/4 cup of brown sugar to balance out the saltiness each time) those both turned out great as well. The last and final Elk jerky I used my own seasoning and the cure from the Hi-Country mix...those turned out awesome (used lots o' pepper and the 1/4 cup of Brown sugar).

Anyway, I'm babbling...so today I decided to make my own Beef Jerky using my own recipe. I was at Sam's and they had a 4.68# Beef Round Eye Round Roast that was gorgeous and had almost no visible fat (when I opened it had about a 1/4" of fat on the bottom that I trimmed off. approx 1/3#). I cut with the grain and had strips approximately 1/4"T x 2"W x 12"L that I cut in half then half again to end up with 1/4" pieces 6"L x 1"W. (sorry no pics was making chili at the same time and was frying pork/beef stew meat and prepping the jerky.

My "rub" was as follows:
1/4 cup of Brown Sugar
2T Black Pepper (large grind)
1T Powdered Garlic
1T Lawry's Seasoning Salt
1 tsp of ground mustard
1 tsp of cure #1 (almost 1 tsp?).

I love the way the brown sugar mixes with the natural juices of the meat it almost makes a glaze when smoked. It adds just the right amount of sweetness to balance the salt and pepper.

Here's the package from Sam's (after thought, sorry)


And the 4.5#'s "in the bag" for a smokin' good time tomorrow (she's resting in the beer fridge)...it's been 3 days since my last smoke!


I'll be sure to post some action shots and the grand finale shots!

Thanks for playin'

~Brett
 
Last edited:
Looking good! I did my first jerky (venison) last week so I am hooked now (either making or watching others make jerky). Keep the pics coming!
 
Jarhead...I dunno...I've come to the conclusion that less is more with the smoked stuff!? Over the past few months I've smoked a ton of different (and the same) items and every time I 'over' season (IMHO) the items, certain things are lost!? I don't know if that makes sense? I like things simple, SPOG, a few distinct flavors and then some sweetness to balance out the savory. (Hell if it were only cooked for me it's be salt and chipotle every time!). We'll see how these turn out. I will say after pulling the cured meat out of the bag this morning the whole kitchen smells of garlic and pepper!

:drool

More pics to whet your appetite!!!



 
Ooooo maple! That's an interesting choice for jerky. Nice job Brett. I bet the smell coming from that smoker is heaven!

My whole garage smells of garlic/pepper/beef and maple..it's orgasmic! I taste tested a little piece...OMG, just the right amount of smoke/sweet/salt/pepper. I wish there was a 'smell' button above?!

Almost there...then onto more smoked almonds!

~Brett
 
Thanks Dave...I'd never be so bold as to say I've got it dialed in...but between SMF and previously owning a NBBD, this one makes me look a lot more like an experienced 'smoker'!? FWIW!? I'm pretty sure I can still screw some things up!

On another note, my cousin (best man at my wedding 8+ years ago) is getting married in South Dak. in July...my aunt asked if I could bring TEFS and smoke for 250 people...I told her no problem!?:rotflmao:

Resident Idiot...Out!

~Brett
 
Help a newbie out here, what is the Cure #1?  I don't find anything called that online.
 
Tim,

Here's a link to a place that carries it...LINK

I got mine a a local butcher shop. It's a different brand but essentially it's 93.75% Salt and 6.25% Nitrites. Cure #2 is for dry sausage and dry curing, they're not interchangeable so make sure you know what you're getting!

If you've never done jerky, get a jerky kit from some where (Sportman's Warehouse, Cabela's, Basspro Shop, etc...) it'll have the seasoning and cure and a recipe...takes the guess work out of it...at least for the first few batches (It'll save you from scrapping the meat!). After you're comfortable and understand a few basic points, you can make your own w/o too much hassle?!)

~Brett
 
Last edited:
On another note, my cousin (best man at my wedding 8+ years ago) is getting married in South Dak. in July...my aunt asked if I could bring TEFS and smoke for 250 people...I told her no problem!?
roflmao.gif


Resident Idiot...Out!

~Brett
Ouch that's what?  600-800 miles each way?

Time to see if you can find an enclosed trailer deal.  If only you could get one for the same pennies on the dollar you got Frank for that would be sweet.  Wonder how much it would be to rent an enclosed trailer?  I would not take Frank on a open utility trailer though. I would be concerned of rain (my luck) and the insulation and electronics getting soaked.

If you pull it off, you will be a legend in your family though.
 
Last edited:
Dave, I like how you think...

That being said, I have access to an enclosed trailer and my truck has a topper on it (that's how I got it home; except it's about 1' too short). Smoking for 250 people wouldn't be too tough (.5lb/person=125lbs meat) That's a walk in the park for ole' Frank. It's all the logistics of putting everything together from 800 miles away. My aunt and uncle's neighbor is a pig farmer so pork shoulder and BBR's are not an issue....This is why I can't sleep at night, silly little things like this!

Whatever I can decide (too include the whole menu) I'm not sure what my cousin's plans are...he and his fiance are getting married at my aunt and uncle's farm, they have two 5,000sqft pole barns (I should qualify this in saying, they're not farmers by any accord...my uncle owns and runs both a Hardwood Flooring Co. and a Flooring Distribution Co. in SD...no farming) But they have an awesome little 17ac farm. The lower pole barn houses their boats, trucks, toys (I assume the banquet will be held in this one?) it's heated and set-up fairly well!?

If I tackle it...they better have a strong contingency plan?

~Brett
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Hot Threads

Clicky