Food and Drink Making Jerky / Everything BBQ Tips Thread - Page 3

**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, 01:50 PM

Quote:

Originally Posted by jspchief

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

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

**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

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

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

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

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

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

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

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

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.

It seems to moisten up pretty quickly though.

**Bwana** · 09-26-2013, 02:19 PM

Quote:

Originally Posted by brorth

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

You're really making me want to run out and shoot a deer.

Get it done.

Sorter · 09-26-2013, 02:28 PM

Quote:

Originally Posted by Bwana

Get it done.

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.

09-26-2013, 01:04 PM
Bwana It's Five O'Clock Somewhere Join Date: Aug 2000 Location: Billings, Montana Casino cash: $2139543647	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: 69,740

09-26-2013, 01:55 PM	#33
fan4ever Supporter Join Date: Oct 2002 Location: Scottsdale, AZ Casino cash: $5824389	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.
Posts: 9,335

09-26-2013, 01:57 PM	#34
DMAC MVP Join Date: Sep 2005 Location: Springfield, MO Casino cash: $10008735	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?
Posts: 11,651

09-26-2013, 02:09 PM	#36
J Diddy Don't Be A Dick Join Date: Aug 2001 Location: Joplin Casino cash: $6907192	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.
Posts: 33,637