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

**Bwana** · 09-26-2013, 01:25 PM

Quote:

Originally Posted by Sorter

Have not tried this but I think that will change relatively soon.

Thoughts on elk jerky?

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

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, 01:22 PM

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

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.

**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.

**Fire Me Boy!** · 09-26-2013, 02:34 PM

Quote:

Originally Posted by Fire Me Boy!

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.

If you're interested at all in the box fan dehydrator method, here's a decent thread on it: http://chiefsplanet.com/BB/showthread.php?t=154216

**Bwana** · 09-26-2013, 02:36 PM

Quote:

Originally Posted by Fire Me Boy!

If you're interested at all in the box fan dehydrator method, here's a decent thread on it: http://chiefsplanet.com/BB/showthread.php?t=154216

Some others may be, but I'm going the smoker route. Good thread though.

**Fire Me Boy!** · 09-26-2013, 02:38 PM

Quote:

Originally Posted by Bwana

Some others may be, but I'm going the smoker route. Good thread though.

You could cold smoke, then dehydrate this way...

KCUnited · 09-26-2013, 02:38 PM

There was a brand around Kansas that I haven't seen in 20 years (I'm in Missouri now) called No Bull. Best leathery beef jerky I ever had. However, typing No Bull beef jerky into Google might be the most pointless thing ever.

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.

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.

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, 02:19 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

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.

09-26-2013, 01:28 PM	#2
Sorce Veteran Join Date: Jan 2006 Location: Kansas City, MO Casino cash: $6338777	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: 2,446

09-26-2013, 01:22 PM	#3
Bwana It's Five O'Clock Somewhere Join Date: Aug 2000 Location: Billings, Montana Casino cash: $2139323647	My buddy was also talking about a temp of 165 on the smoker when drying it, does that sound right? __________________ Adventure is dangerous....but monotony can kill you.
Posts: 69,779

09-26-2013, 02:38 PM	#9
KCUnited Cheat Death Join Date: Nov 2007 Location: Land of Drincoln Casino cash: $2058244	There was a brand around Kansas that I haven't seen in 20 years (I'm in Missouri now) called No Bull. Best leathery beef jerky I ever had. However, typing No Bull beef jerky into Google might be the most pointless thing ever.
Posts: 34,048

09-26-2013, 01:32 PM	#10
WhawhaWhat MVP Join Date: Feb 2013 Casino cash: $1351116	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: 17,331

09-26-2013, 01:38 PM	#11
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	#12
Bwana It's Five O'Clock Somewhere Join Date: Aug 2000 Location: Billings, Montana Casino cash: $2139323647	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: 69,779

09-26-2013, 01:47 PM	#15
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