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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, 02:29 PM   #46
gblowfish gblowfish is offline
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I don't eat jerky very often. What store bought beef jerkey do you guys like the best? I tried some stuff from Colorado called Duke's. It was good, but expensive, like $6 a bag. Slim jims are a little too greasy for me.
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Old 09-26-2013, 02:31 PM   #47
Bwana Bwana is offline
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Quote:
Originally Posted by gblowfish View Post
I don't eat jerky very often. What store bought beef jerkey do you guys like the best? I tried some stuff from Colorado called Duke's. It was good, but expensive, like $6 a bag. Slim jims are a little too greasy for me.
I don't blame you, those things are just nasty. On the fly for a fishing trip, I normally grab a bag a jack links, pepper. Im not a big fan of teriyaki.
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Old 09-26-2013, 02:33 PM   #48
Buehler445 Buehler445 is offline
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Quote:
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My buddy was also talking about a temp of 165 on the smoker when drying it, does that sound right?
Mom uses a dehydrator and makes the best I've had ever.
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Old 09-26-2013, 02:34 PM   #49
Fried Meat Ball! Fried Meat Ball! is offline
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Originally Posted by Fire Me Boy! View Post
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
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Old 09-26-2013, 02:36 PM   #50
Bwana Bwana is offline
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Originally Posted by Fire Me Boy! View Post
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.
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Old 09-26-2013, 02:38 PM   #51
Fried Meat Ball! Fried Meat Ball! is offline
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Originally Posted by Bwana View Post
Some others may be, but I'm going the smoker route. Good thread though.
You could cold smoke, then dehydrate this way...
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Old 09-26-2013, 02:38 PM   #52
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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.
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Old 09-26-2013, 02:44 PM   #53
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I'm demanding a gif with this thread... "I don't always eat beef jerky, but when I do I prefer...."
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Old 09-26-2013, 04:13 PM   #54
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Beef Jerky is the bomb.
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Old 09-26-2013, 04:17 PM   #55
BigOlChiefsfan BigOlChiefsfan is offline
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When I lived in Houston, I attended the Texas Cattle Feeder's Association annual dinner (we sold pricing data back before the internet). They had tubs of the best jerky I've ever tasted - one of the TCFA fellows made it every year just for their shindig.

I used to help a buddy cut up elk and deer for his jerky - he would butcher the meat a little differently than I was used to from cutting up pigs and so on, where we were using saws to cross cut across the grain. He'd take whole 'muscles' off the critter, cut off at each end, then lay the muscle out on the table, slice into about 1/3" above the table and just keep slicing - going 'with the grain'. When he got almost to the end of the meat he'd turn it over and keep doing the 1/3" cut until he 'unwrapped' the whole muscle. Wind up with a long string of thin cut meat from every muscle. Keep a couple of knives handy, and a butcher's steel.
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Old 09-26-2013, 04:35 PM   #56
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Some sort of roast from the round.
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Old 09-26-2013, 04:42 PM   #57
Bwana Bwana is offline
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Quote:
Originally Posted by BigOlChiefsfan View Post
When I lived in Houston, I attended the Texas Cattle Feeder's Association annual dinner (we sold pricing data back before the internet). They had tubs of the best jerky I've ever tasted - one of the TCFA fellows made it every year just for their shindig.

I used to help a buddy cut up elk and deer for his jerky - he would butcher the meat a little differently than I was used to from cutting up pigs and so on, where we were using saws to cross cut across the grain. He'd take whole 'muscles' off the critter, cut off at each end, then lay the muscle out on the table, slice into about 1/3" above the table and just keep slicing - going 'with the grain'. When he got almost to the end of the meat he'd turn it over and keep doing the 1/3" cut until he 'unwrapped' the whole muscle. Wind up with a long string of thin cut meat from every muscle. Keep a couple of knives handy, and a butcher's steel.
Sounds like he knew his stuff.
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Old 09-26-2013, 04:45 PM   #58
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Quote:
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.

I've done this a number of times. They turn out prutty darn good. Which reminds me to do it again. I usually do a number of layers. It's quite easy to.
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Old 09-26-2013, 05:39 PM   #59
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I don't slice my jerky completely with the grain but more on the diagonal. Shorter muscle filaments make a more tender jerky for me. I have a 5 tray dehydrator with a small heating element that might get to 150 degrees on the bottom tray. When choosing the cut I cheat. We have a local butcher (old style- take in a live animal, take home steaks) and I tell him what I doing and he hooks me up with he has that is economical and works well.
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Old 09-26-2013, 06:17 PM   #60
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