They're going to send me to the looney bin!

Discussion in 'Making Jerky' started by dirtsailor2003, Dec 4, 2015.

  1. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    "They" being the diehard Santa Maria Tri tip aficionados! I'm sure with in a half hour of posting this I will be hauled off to the deep deep Redwood forests of California and never be heard of again! Wouldn't be surprised if this thread is deleted shortly after. So take notes and take them fast!

    A while back, like a year ago someone posted about whole Tri tip roasts being made into jerky ant a place back in the middle of our great country. I assume it must be on the fringe of where Tri tip country ends.

    These are smoked whole and you can buy the whole roast, or sliced. The Price, holy ouch, sting ya in the pocket book!

    Cash &I Carry (our local restaurant supply) finally dropped the price in bulk packs to justify the experiment.

    I wanted to do a side by side comparison using Pop's Brine, and a dry rub cure, but unfortunately life wasn't gonna ng to allow it. The dry rub cure is going to have to wait until the holidays are done.

    I used Pop's brine:

    http://www.smokingmeatforums.com/t/110799/pops6927s-wet-curing-brine

    Modified to make it more like my Thai jerky recipe by adding fish sauce and white pepper to the brine. I added 2 tablespoons of fish sauce per gallon and 2 tablespoons of white pepper per gallon.

    i trimmed the fat cap off the roasts prior to curing. They sat in the modified Pop's brine for 14 days.

    I pulled them from the brine tonight and assuming they dry and form a good pellicle they will go into the smoker early tomorrow and be done when they get done.

    I didn't add any other spices, but I did give them a good coating of CBP.

    I will be using the GOSM, and the 18" AMNTS, with cherry pellets. Standard step temp starting at 130, no smoke, then ramp 10 degrees every hour until pit hits 180, and smoke until done.

    Here's some photos more to follow.


    Fresh out of brine. Trimmed up a bit more.


    Hanging in my project fridge, AKA the garage. Love this time of year, garage is always the perfect temp for these experiments!
     
    bdskelly likes this.
  2. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I have got to know how this turns out!
     
  3. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Off with your head.

    TT for jerky??????? People would kill to get tt here. At least I would.
     
  4. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    I hope it turns out good! I relally don't have too many doubts. I do want to do the dry cure approach though and see what the difference is.
     
  5. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Well get out in your field and start cutting, lol! Take the best at slaughter time leave the rest for the masses!
     
  6. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    No such animal in my area. I'll be watching

    Richie
     
  7. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    DS, I'm in !
     
  8. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Firing up the smoker! I'll be using my normal process. First hour no smoke, and as low as I can keep the propane smoker going. I did order the duel probe plug n play PID so I will be able to run the Bradley 1500 element in my GOSM the next go around!
     
  9. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Loaded into the smoker


    Houston we have a problem!!!!!!!

    I can hear gas leaking in the lower part of the smoker near the burner!!! No!!! Too dark to determine what's going on!!! Won't be light for another hour!!! Boooo!!!!!
     
    Last edited: Dec 5, 2015
  10. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Gas leak resolved! The orifice from the control nob had come out of the burner tube. Snow and ice we had pushed the panel up. Back in place and we are smoking!!

     
  11. dukeburger

    dukeburger Master of the Pit OTBS Member

    Interesting Case. I'll be watching [​IMG]
     
  12. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    Case, it better be fantastic or this guy will be dragging you out into the redwoods......

     
  13. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Let's hope so!
     
  14. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

  15. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Adding the cherry smoke to the show



     
  16. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    With the low outdoor temps I've been able to run the GOSM right at 100 for the initial hour!


    Gonna crank up the temp to 130.
     
  17. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Interesting Case, I'll be watching !
     
  18. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Smoker ng along

     
  19. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    I knew it,, i knew it ,,I knew it,,,,you are flipping crazy,,[​IMG],,TT for Jerky??? You must of had a hunting yr like mine,,, tired of tag soup 

    waiting,,,,,

    A full smoker is a happy smoker 

    DS
     
  20. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    I haven't drawn a tag in years! A buddies daughters filled their deer tags and he has 50 pounds of venison we're going to make into summer sausage and snack sticks soon. I'm supplying the pork butt, spices grinder, stuffer and smoker he's supplying the casings and venison. Sounds like a good plan to me!
     

Share This Page