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Old 09-26-2013, 01:04 PM  
Bwana Bwana is offline
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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..
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Old 09-26-2013, 01:25 PM   #16
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If I was going with something that tough, I would just use bull pecker.
Can we make a coozie out of that?
No, wait...
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Old 09-26-2013, 01:26 PM   #17
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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.
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Old 09-26-2013, 01:28 PM   #18
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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.
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Old 09-26-2013, 01:29 PM   #19
Bwana Bwana is offline
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Can we make a coozie out of that?
No, wait...
Now that would be one hell of a conversation piece!
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Old 09-26-2013, 01:29 PM   #20
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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.
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Old 09-26-2013, 01:32 PM   #21
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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.
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Old 09-26-2013, 01:33 PM   #22
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Originally Posted by Sorter View Post
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.
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Old 09-26-2013, 01:35 PM   #23
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Originally Posted by Sorce View Post
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?
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Old 09-26-2013, 01:37 PM   #24
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Very close in the lean department.


Excellent.
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Old 09-26-2013, 01:38 PM   #25
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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.
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Old 09-26-2013, 01:39 PM   #26
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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.
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Old 09-26-2013, 01:39 PM   #27
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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.
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Old 09-26-2013, 01:41 PM   #28
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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.
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Old 09-26-2013, 01:47 PM   #29
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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.
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Old 09-26-2013, 01:48 PM   #30
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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.
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