Food and Drink Making Jerky / Everything BBQ Tips Thread - Page 2

**Bwana** · 05:35 AM

Any of you guys make Beef Jerky? I have made a lot of wild game jerky over the years, but I have never had an end product that was what I would call fantastic. I have used about every cut of meat you can think of to make it with as well.

I have a buddy who makes the best jerky I have ever had, I'm taking not ever close. After six years, I finally talked him out of the recipe. I'm going to fire up the smoker Saturday and make some. I'm trying to figure out the best bang for the buck cut of meat to make this with. I know I want something with as little fat as possible. What cut do you guys use when you're making jerky? I was thinking top round?

I decided to expand this thread a bit and turn it into a BBQ tips and technique thread as well so people could share their tips, recipes, BBQ techniques or whatever floats your boat in the "Q" department.

vailpass · 09-26-2013, 01:25 PM

Quote:

Originally Posted by Bwana

If I was going with something that tough, I would just use bull pecker.

Can we make a coozie out of that?
No, wait...

Sorter · 09-26-2013, 01:26 PM

Quote:

Originally Posted by Bwana

A lot less fat than a cow, so you're off to a good start.

I love venison. I'd assume it's similar but I feel that when making assumptions, I tend to err.

Sorce · 09-26-2013, 01:28 PM

I got some elk from my cousin a while back and made the steaks into jerky, it came out really good.

165 sounds about right to me you could probably a little higher or lower but stay in that ballpark and you'll be good.

**Bwana** · 09-26-2013, 01:29 PM

Quote:

Originally Posted by vailpass

Can we make a coozie out of that?
No, wait...

Now that would be one hell of a conversation piece!

KCUnited · 09-26-2013, 01:29 PM

Quote:

Originally Posted by Bwana

My buddy was also talking about a temp of 165 on the smoker when drying it, does that sound right?

Sounds right. I try to stick around 160 but have gone over as my rig struggles maintaining lower temps over 2 hours.

WhawhaWhat · 09-26-2013, 01:32 PM

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.

**Bwana** · 09-26-2013, 01:33 PM

Quote:

Originally Posted by Sorter

I love venison. I'd assume it's similar but I feel that when making assumptions, I tend to err.

Very close in the lean department.

**Bwana** · 09-26-2013, 01:35 PM

Quote:

Originally Posted by Sorce

I got some elk from my cousin a while back and made the steaks into jerky, it came out really good.

165 sounds about right to me you could probably a little higher or lower but stay in that ballpark and you'll be good.

Perfect

How thick do you guys cut your strips?

Sorter · 09-26-2013, 01:37 PM

Quote:

Originally Posted by Bwana

Very close in the lean department.

Excellent.

mike_b_284 · 09-26-2013, 01:38 PM

My uncle makes great jerky, he just uses some black pepper, sometimes dips it in terriaki(sp?) and puts it in a convection oven on low with the door propped open until its dry.

**Bwana** · 09-26-2013, 01:39 PM

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.

vailpass · 09-26-2013, 01:39 PM

Quote:

Originally Posted by Sorter

I love venison. I'd assume it's similar but I feel that when making assumptions, I tend to err.

I have buddies in Iowa and Colorado that fill a tag each year and share jerky. It is the stuff.

Sorter · 09-26-2013, 01:41 PM

Quote:

Originally Posted by vailpass

I have buddies in Iowa and Colorado that fill a tag each year and share jerky. It is the stuff.

I might have to look into this.

jspchief · 09-26-2013, 01:47 PM

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.

jspchief · 09-26-2013, 01:48 PM

Quote:

Originally Posted by vailpass

I have buddies in Iowa and Colorado that fill a tag each year and share jerky. It is the stuff.

Yeah I've reached the point where I have my entire deer processed. Jerky, sticks, and summer suasage.

09-26-2013, 01:04 PM
Bwana It's Five O'Clock Somewhere Join Date: Aug 2000 Location: Billings, Montana Casino cash: $2139573647	Making Jerky / Everything BBQ Tips Thread Any of you guys make Beef Jerky? I have made a lot of wild game jerky over the years, but I have never had an end product that was what I would call fantastic. I have used about every cut of meat you can think of to make it with as well. I have a buddy who makes the best jerky I have ever had, I'm taking not ever close. After six years, I finally talked him out of the recipe. I'm going to fire up the smoker Saturday and make some. I'm trying to figure out the best bang for the buck cut of meat to make this with. I know I want something with as little fat as possible. What cut do you guys use when you're making jerky? I was thinking top round? I decided to expand this thread a bit and turn it into a BBQ tips and technique thread as well so people could share their tips, recipes, BBQ techniques or whatever floats your boat in the "Q" department. Last edited by Bwana; 09-28-2013 at 05:35 AM..
Posts: 69,732

09-26-2013, 01:28 PM	#18
Sorce Veteran Join Date: Jan 2006 Location: Kansas City, MO Casino cash: $6448777	I got some elk from my cousin a while back and made the steaks into jerky, it came out really good. 165 sounds about right to me you could probably a little higher or lower but stay in that ballpark and you'll be good.
Posts: 2,442

09-26-2013, 01:32 PM	#21
WhawhaWhat MVP Join Date: Feb 2013 Casino cash: $1611116	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.
Posts: 17,196

09-26-2013, 01:38 PM	#25
mike_b_284 Veteran Join Date: Oct 2005 Location: Houston, TX Casino cash: $10004900	My uncle makes great jerky, he just uses some black pepper, sometimes dips it in terriaki(sp?) and puts it in a convection oven on low with the door propped open until its dry.
Posts: 1,173

09-26-2013, 01:39 PM	#26
Bwana It's Five O'Clock Somewhere Join Date: Aug 2000 Location: Billings, Montana Casino cash: $2139573647	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. __________________ Adventure is dangerous....but monotony can kill you.
Posts: 69,732

09-26-2013, 01:47 PM	#29
jspchief BAMF Join Date: Apr 2004 Location: Your Face Casino cash: $9998710	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. __________________ Courage is not the absence of fear but rather the judgment that something is more important than fear. The brave may not live forever but the cautious do not live at all.
Posts: 27,207