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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.

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Old 09-27-2013, 04:35 PM   #91
MTG#10 MTG#10 is offline
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Just curious, why do you use thermometers with ribs? Its easy to visually tell when they're done.
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Old 09-27-2013, 06:52 PM   #92
Bwana Bwana is offline
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Originally Posted by MTG#10 View Post
Just curious, why do you use thermometers with ribs? Its easy to visually tell when they're done.
Because when it comes to ribs I need to have them perfect. I figure if I have that many hours into something, I want them right. Ask rockymtnchief how my ribs turn out. A hamburger, pork chops and a lot of other things I could give a rip about, but ribs are another story.
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Old 09-27-2013, 06:57 PM   #93
DaneMcCloud DaneMcCloud is offline
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Because when it comes to ribs I need to have them perfect. I figure if I have that many hours into something, I want them right. Ask rockymtnchief how my ribs turn out. A hamburger, pork chops and a lot of other things I could give a rip about, but ribs are another story.


Thermometers are the bomb
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Old 09-27-2013, 06:59 PM   #94
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Originally Posted by Bwana View Post
Because when it comes to ribs I need to have them perfect. I figure if I have that many hours into something, I want them right. Ask rockymtnchief how my ribs turn out. A hamburger, pork chops and a lot of other things I could give a rip about, but ribs are another story.
I'm pretty ****ing serious about my ribs too. Glad there's another one of us on here.

I've starting using a standing rib rack this past year, and it has made all the difference in creating a consistent smoke. I don't know how you have six racks all on the surface, unless its a vertical smoker?? If its offset, you'd have to be rotating racks every 20 minutes!

This rack holder I got from target holds 5 at a time. I position it to where all five are facing the fire, and then rotate on the hour to hit the other side. Rinse and repeat 2 more times for a 4 hour smoke.

You can't tell the difference between rack 1 and rack 5.
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Old 09-27-2013, 07:03 PM   #95
Bwana Bwana is offline
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Thermometers are the bomb
About the only other thing I cook where I use one and am that anal about the product is prime rib. I overcooked a prime ONCE and that was it. If you drop over a C-note on a piece of meat and it ends up overcooked, that sinks in real fast.
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Old 09-27-2013, 07:05 PM   #96
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About the only other thing I cook where I use one and am that anal about the product is prime rib. I overcooked a prime ONCE and that was it. If you drop over a C-note on a piece of meat and it ends up overcooked, that sinks in real fast.
Definitely. I've never done a rib roast without a thermometer.
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Old 09-27-2013, 07:10 PM   #97
Bwana Bwana is offline
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Originally Posted by Dante84 View Post
I'm pretty ****ing serious about my ribs too. Glad there's another one of us on here.

I've starting using a standing rib rack this past year, and it has made all the difference in creating a consistent smoke. I don't know how you have six racks all on the surface, unless its a vertical smoker?? If its offset, you'd have to be rotating racks every 20 minutes!

This rack holder I got from target holds 5 at a time. I position it to where all five are facing the fire, and then rotate on the hour to hit the other side. Rinse and repeat 2 more times for a 4 hour smoke.

You can't tell the difference between rack 1 and rack 5.
My smoker is a Yoder YS640 with two racks. I have had several smokers in my day from the walmart special on up and this one is the best by a mile.

http://www.yodersmokers.com/ys640-pellet-grill.html
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Old 09-27-2013, 07:10 PM   #98
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Quote:
Originally Posted by Bwana View Post
About the only other thing I cook where I use one and am that anal about the product is prime rib. I overcooked a prime ONCE and that was it. If you drop over a C-note on a piece of meat and it ends up overcooked, that sinks in real fast.
I totally get it. In a related thread, I mentioned that a good piece of meat will cost me $20 a pop. I know my grill rather well but I'm not going to risk ruining dinner and a fine piece of steak.
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Old 09-27-2013, 07:14 PM   #99
Bwana Bwana is offline
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I totally get it. In a related thread, I mentioned that a good piece of meat will cost me $20 a pop. I know my grill rather well but I'm not going to risk ruining dinner and a fine piece of steak.
Indeed, if I want jerky, I'll make jerky but I avoid turning a good steak or roast into jerky at all costs.
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Old 09-27-2013, 07:18 PM   #100
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Definitely. I've never done a rib roast without a thermometer.
On a side note, I have been thinking about an earlier post you made in this thread. I'm still debating on what temp to roll with on this jerky tomorrow. I may cut the temp down from the 165 and take it a little slower. It's going on the smoker at 6 am, so I have all the time in the world.
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Old 09-27-2013, 07:38 PM   #101
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Just my 2 cents... I'd smoke it for a couple hours, then move it into a very low temp dehydrator (cooler than room temp, if at all possible). You know your meat, so you know it's possible to oversmoke... I just wouldn't smoke it the entire time.
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Old 09-27-2013, 07:42 PM   #102
Bwana Bwana is offline
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Just my 2 cents... I'd smoke it for a couple hours, then move it into a very low temp dehydrator (cooler than room temp, if at all possible). You know your meat, so you know it's possible to oversmoke... I just wouldn't smoke it the entire time.
With my smoker, I can take care of that by removing any pellets after the initial smoking.
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Old 09-27-2013, 07:44 PM   #103
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Originally Posted by Bwana View Post
Because when it comes to ribs I need to have them perfect. I figure if I have that many hours into something, I want them right. Ask rockymtnchief how my ribs turn out. A hamburger, pork chops and a lot of other things I could give a rip about, but ribs are another story.
My ribs are amazing, better than any Ive ever had and everyone else that's had them raves about them too. Never used a thermometer though. I use one for any kind of roast/brisket but I can tell when my ribs are perfect by looking at them. Different strokes.
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Old 09-27-2013, 07:56 PM   #104
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Originally Posted by MTG#10 View Post
My ribs are amazing, better than any Ive ever had and everyone else that's had them raves about them too. Never used a thermometer though. I use one for any kind of roast/brisket but I can tell when my ribs are perfect by looking at them. Different strokes.
I agree on the different stokes and the end product reviews. I can't order ribs when I'm in a restaurant around here because I know damn well I'll be disappointed. You know darn well some slop monger in the back room isn't putting in the time to do it right and there's a 99% chance they don't have a clue about what they are doing.
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Old 09-27-2013, 08:04 PM   #105
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I agree on the different stokes and the end product reviews. I can't order ribs when I'm in a restaurant around here because I know damn well I'll be disappointed. You know darn well some slop monger in the back room isn't putting in the time to do it right and there's a 99% chance they don't have a clue about what they are doing.
Agreed. Ive NEVER had good ribs from a restaurant, not even in Memphis...at least nothing anywhere close to mine. Pretty disappointing really because I often crave ribs but dont feel like doing all the work.
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