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-   -   Food and Drink Making Jerky / Everything BBQ Tips Thread (https://www.chiefsplanet.com/BB/showthread.php?t=276693)

vailpass 09-26-2013 01:50 PM
Quote:
Originally Posted by jspchief (Post 10021892)
Yeah I've reached the point where I have my entire deer processed. Jerky, sticks, and summer suasage.
Summer sausage. Hell yes.

mike_b_284 09-26-2013 01:55 PM
Quote:
Originally Posted by jspchief (Post 10021883)
I just can't justify making beef jerky. When I factor in the cost of good meat to make good jerky, I realize that I can't do it better or cheaper than the people that package it.
But its a good way to get rid of all that "practice deer" meat

https://encrypted-tbn1.gstatic.com/i...z6tIKtVIQLdspm

fan4ever 09-26-2013 01:55 PM
I'm on a low salt, low carb (sugar) diet and I came up with a marinade/coating recipe that makes great jerky if you like a "tangy" kind of spicy flavoring. Like one of the posts mentioned, it's not cheap to make your own jerky, but I can't buy jerky off the shelf...all of them have way to much sodium. If anyone's interested, I list the recipe.

DMAC 09-26-2013 01:57 PM
I use the propped open oven method. It usually turns out pretty damn good with top round.

What's the best way to preserve it?

fan4ever 09-26-2013 02:00 PM
Quote:
Originally Posted by DMAC (Post 10021950)
I use the propped open oven method. It usually turns out pretty damn good with top round.

What's the best way to preserve it?
Usually all the sodium helps with that...which reminds me, my jerky has to be refrigerated if you make a lot and want it to keep long.

J Diddy 09-26-2013 02:09 PM
I got a buddy who makes jerky every year for the float trip. He gets one of those flavor injecter guns and uses hamburger meat (lean) and I have to say it is amazing. He also uses a dehydrator.

brorth 09-26-2013 02:13 PM
Quote:
Originally Posted by Bwana (Post 10021843)
I haven't tried to make jerky for 20 years and it was always dried in the oven. It turned out from bad to so-so back then. Now that I have been smoking meat for years, I'm fired up to roll with this recipe. This same guy also makes some out of this world sausage, that's next on the to do list.
I've used both the oven and the smoker. I swore after using my smoker that I would never "cheat" with the oven again. You know why so many recipes call for so much liquid smoke? It's because that's the only way oven guys get that "smoked flavor". Top round works fine, I try to slice mine 1/4"-3/8". I usually end up thicker, but that's not always bad.

If you have a hankerin' for beef jerky now, look here:
http://www.robertsons-hams.com/products/real-beef-jerky

This stuff is as close to my beef jerky as I've seen, and by that I mean kicks my jerky's ass to pieces. It's real man shit, for sure.
If you think Jack Link's make some good stuff, prepare to have your entire world shattered.

Bwana 09-26-2013 02:15 PM
Quote:
Originally Posted by jspchief (Post 10021883)
I just can't justify making beef jerky. When I factor in the cost of good meat to make good jerky, I realize that I can't do it better or cheaper than the people that package it.
Trust me, this isn't Jack Links when it's done. We do it for the same reason we make homemade Ice Cream. Sure you can run to the store and buy ice cream, but the taste is like night and day with homemade, jerky is the same way.

brorth 09-26-2013 02:16 PM
Quote:
Originally Posted by Bwana (Post 10022043)
Trust me, this isn't Jack Links when it's done. We do it for the same reason we make homemade Ice Cream. Sure you can run to the store and buy ice cream, but the taste is like night and day with homemade, jerky is the same way.
Word.

Sorter 09-26-2013 02:18 PM
Quote:
Originally Posted by Bwana (Post 10022043)
Trust me, this isn't Jack Links when it's done. We do it for the same reason we make homemade Ice Cream. Sure you can run to the store and buy ice cream, but the taste is like night and day with homemade, jerky is the same way.
You're really making me want to run out and shoot a deer.

Fire Me Boy! 09-26-2013 02:18 PM
Quote:
Originally Posted by Bwana (Post 10021752)
My buddy was also talking about a temp of 165 on the smoker when drying it, does that sound right?
No, beef jerky should be dried, not cooked.

Play with the recipe, but the method Alton Brown employs is the best jerky I've ever had. Quoting WhawhaWhat's post for the link.

Quote:
Originally Posted by WhawhaWhat (Post 10021806)
My brother tried this recipe from Alton Brown and it worked pretty well.

http://www.foodnetwork.com/recipes/a...ipe/index.html

Marinated meat that is dehydrated between air conditioner filters using a box fan.

DMAC 09-26-2013 02:18 PM
Quote:
Originally Posted by fan4ever (Post 10021966)
Usually all the sodium helps with that...which reminds me, my jerky has to be refrigerated if you make a lot and want it to keep long.
I make some before backpacking season and ziploc it with a silica packet. :shrug:

It seems to moisten up pretty quickly though.

Bwana 09-26-2013 02:19 PM
Quote:
Originally Posted by brorth (Post 10022030)
I've used both the oven and the smoker. I swore after using my smoker that I would never "cheat" with the oven again. You know why so many recipes call for so much liquid smoke? It's because that's the only way oven guys get that "smoked flavor". Top round works fine, I try to slice mine 1/4"-3/8". I usually end up thicker, but that's not always bad.

If you have a hankerin' for beef jerky now, look here:
http://www.robertsons-hams.com/products/real-beef-jerky

This stuff is as close to my beef jerky as I've seen, and by that I mean kicks my jerky's ass to pieces. It's real man shit, for sure.
If you think Jack Link's make some good stuff, prepare to have your entire world shattered.
Good post

Bwana 09-26-2013 02:24 PM
Quote:
Originally Posted by Sorter (Post 10022054)
You're really making me want to run out and shoot a deer.
Get it done. :)

http://www.whitetaildeerhuntinginfo....ail-deer-1.jpg

Sorter 09-26-2013 02:28 PM
Quote:
Originally Posted by Bwana (Post 10022089)
I'm going to be driving around in about 3 hours, see one, and swerve across the interstate.

After crushing the virginianus, I'll be asked by officeers of the law "What in the sam hell were you thinking!!??"

I'll put on my David Caruso sunnies and look at them as I load the carcass into my vehicle, saying:

"Jerky".

Then I'll drive off away from the sunset.


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