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
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
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