My meat

Jerky meat that is.

 

So you jerk your meat?

 

Every now and then yup LOL

 

The price of beef these days...

 

I also make jerky and wouldn't mind hearing about other techniques.


But mostly due to the thread title, I'm mostly here for the juvenile comments.

 

Lol I am sure there going to be a few

 

OK....Your meat looks a tad short......

 

That’s why I got in early

 

On a serious note...nothing better than thin sliced beef to make jerky. A bit on the dry side is good and hard enough where you actually need some teeth to eat it. Cowboy jerky style which OK is famous for. The soft ass, over sugared Jack Link link crap "with smoke flavor added" among other brands is simply garbage. I just got out my Little Chief smoker that I bought in 2005. Will be putting it to good use shortly. Nice jerky Rich! I'm thinking of some more juvenile comments because it is Friday

 

I recently had some of that crap jerky in my toolbox in a sandwich bag for a couple days and it molded. WTF? Who refrigerates jerky?!?!

 

Looks good. How do you do yours? Smoker, oven, dehydrator?

 

There is an Asian market near me and they have a variety of thin sliced beef to pick from that's normally used for Suki Yaki or Shabu Shabu. Perfect for making decent jerky. Easy to marinate. They even have ultra thin sliced ribeye. What's funny is on the receipt it always says "cow meat". Close enough for me

 

If little animals had the ability to smoke 3 packs a day, I wonder what their lungs would look like?

BTW, love jerky and yours looks fantastic.

 

If you cup your hand over the tip…
Wait, wrong thread

I like to take a sirloin roast, cut it to the right cross-section width, freeze it just till it’s firm, then slice ACROSS the grain to keep the jerky from being muscly/stringy, at about 1/8 - 3/16 thick.

Marinade in the following for 24 hours, followed by dehydrating at 150 or smoking 185 until “done” (i use a pellet smoker)

Marinade PER POUND of meat:
1tbsp apple cider vinegar
1tbsp soy sauce or tamari
1tbsp dark maple syrup
Juice of 1/2 lemon
1tsp sea salt
1/2tsp coarse black pepper
1/2tsp garlic granulated powder
1tbsp chopped fresh sage (or 1tsp dried)
-you can sub rosemary for the sage for a different flavor[/S]

 

Don’t beat it, jerk it? Is that the basic advice for this recipe? What about Biltong?

 

Biltong is basically the same but air dried minus the smoke flavor. If wood is scarce then Biltong is pretty much the only method.

 

I started buying prime brisket flat, cutting it 1/4in thick, marinating it for a few days and smoking it at 180. It's been really good.

 

I go the simple route. 50% brown sugar/50% pure sea salt for my brine. Marinate in fridge for 24 hrs. I'll add fresh Watkins pure coarse ground black pepper on half prior to putting it into the smoker. The Little Chief does alright. I check it every hour or so until done. Add wood chips when needed. Comes out pretty good.

 

And more Vinegar, don’t forget the more Vinegar BW. It’s related to more cow bell...

 

Not to hijack. I smoke the steak then freeze dry it.

 

Dehydrator, 165 for about 4 hours.

 

Broke out my Little Chief Smoker. 17 years old now. Lots of jerky, smoked salmon, and cheese has been through it. I only do smoked cheese when it's quite cold outside. I use the original box to help insulate when I smoke cheese. Preferably Tillamook aged white sharp cheddar. The BEST! The Little Chief has a nice smoke patina going on. BTW......you never want to clean the smoker. I do slightly spiff the grates. Slightly. I got my first Little Chief for my tenth birthday in Orygun. 55 years ago. My youngest brother took it over in 78 when I went into the USMC. He still uses it! He's gone through two power cords and two heating coils. Can't beat them for longevity. My friend in AK had two double wide Little Chiefs to smoke salmon. They used to be made in Orygun. Not sure where they are made now. Traeger's used to be made in Orygun too. Prolly China now too....

 

Broke out my old Little Chief again. Some nice thin cowboy style jerk. I really dislike the over sugared/ too thick cut jerky. The thinner the better. 50/50 sugar/sea salt brine with fresh ground black pepper. Mesquite chips. (Teriyaki is heresy.) Overnight brine soak....

 

HOLY SHIT....WE HAD ONE OF THOSE GROWING UP!
I still remember the smell! i also remember the heating element grounding out on the little flip lid and zapping me pretty good