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booyaf2
05-07-2008, 09:37 AM
Anyone here make their own beef jerky. I've decided to try to build my own dehydrator and try to perfect the art of making the stuff. I'm looking for a forum that might have some ideas. Any help is appreciated. Sorry if repost. Didn't see anything on pg 1.

Mr. Plow
05-07-2008, 09:47 AM
Jerky forum

Look in the pictures forum. I tend to do a lot of jerky when I'm in there.

Demonpenz
05-07-2008, 09:52 AM
i like the jerky boys soundtrack

chasedude
05-07-2008, 09:57 AM
i like the jerky boys soundtrack

The soundtrack was good but the movie sucked ass.

kindra68
05-07-2008, 10:00 AM
Alton Brown:

http://www.foodnetwork.com/food/recipes/recipe/0Hello - commatard on the loose.FOOD_9936_29310,00.html

http://www.foodnetwork.com/food/recipes/recipe/0Hello - commatard on the loose.FOOD_9936_31151,00.html

Fire Me Boy!
05-07-2008, 10:11 AM
Read this thread: http://www.chiefsplanet.com/BB/showthread.php?t=154216

There's a link I posted in there to a homemade "dehydrator" that kicks all sorts of ass. It uses absolutely NO heat, and the flavor difference is astounding!

Most commercial dehydrators very slowly cook the meat. That's not dehydrating... that's cooking.

booyaf2
05-07-2008, 10:22 AM
Thank you

Extra Point
05-07-2008, 11:10 AM
Use your Weber and keep the equivalent of 6 briquets smoldering, applying indirect heat for 5-6 hours. Nothing wrong with using a water pan to maintain temp.

Fire Me Boy!
05-07-2008, 11:54 AM
Use your Weber and keep the equivalent of 6 briquets smoldering, applying indirect heat for 5-6 hours. Nothing wrong with using a water pan to maintain temp.

Try it my way without the heat. You'll notice a difference, and it's a GOOD difference.

:thumb:

Extra Point
05-07-2008, 12:05 PM
I will. Thanks.

booyaf2
05-07-2008, 12:20 PM
Can this be done by slicing with a fillet knife, or is buying a slicer the way to go. Also, do you use his brine recipe?

Fire Me Boy!
05-07-2008, 12:31 PM
Can this be done by slicing with a fillet knife, or is buying a slicer the way to go. Also, do you use his brine recipe?

Personally... have the guy at the meat counter do it.

Otherwise, put it in the freezer for a half our, then slice. It'll firm up (but not freeze) in that time, making it a LOT easier to cut.

sedated
05-07-2008, 01:02 PM
I jerk beef, but it doesn't produce anything that tastes good.

Ari Chi3fs
05-07-2008, 02:12 PM
I know this one guy with tourette's... he is a bit 'jerky'

http://forum.voetbalzone.nl/images/smilies/rimshot.gif