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First try at beef jerky - low sodium version :).

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  • First try at beef jerky - low sodium version :).

    Here's my first try at beef jerky. This is a low sodium version, doc's orders :). Most of this recipe is bits and pieces taken from other post here in the jerky section

    Cure mix recipe for 7.5lbs of beef.

    1.5 level tsp - Prague Powder #1
    7.5 tsp - Onion Powder
    7.5 tsp - Granulated Garlic
    10 Tbsp - Brown Sugar
    5 Tbsp - AlsoSalt brand salt substitute, tastes like real salt!
    1 Tbsp - Ground Ginger
    2 packets - HerbOx No Sodium Beef Bullion
    3.5 tsp - Red Pepper
    7 tsp - Coarse Ground Black Pepper
    2 Tbsp - Ms Dash Original Blend seasoning

    Enough Red wine to make into a slurry


    Ended up with approx 7.5lbs of trimmed and sliced Top Round.




    The cure mix.




    Mixed the beef slices and spice mix in a large bowl. Made sure it was really well mixed and everything was evenly coated. Then put the coated meat into a large ziplock bag, will sit in the fridge for 24hrs. Will stir it around a few times while curing.




    I tossed small piece in the fry pan to test out the spice level and man was it good. Hope it taste as good when smoked and dried :).

    More tomorrow. :)
    "Socialism is a philosophy of failure, the creed of ignorance, and the gospel of envy, its inherent virtue is the equal sharing of misery".......Winston Churchill

  • #2
    Sounds like it will be sweet and spicy. Look forward to the finish.
    Keith

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    • #3
      Lookin Good.

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      • #4
        Lookin great Dave! My jerky, turkey and beef, hits the smoke in 2 hours, along with some turkey legs, turkey wings and some beef ribs. Fixin to go chop some hickory!
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        • #5
          Thanks guys :).

          Seboke would appreciate some details on the Turkey jerky! Was thinking about that one :). Do you just fillet the breast or use the dark meat too?
          "Socialism is a philosophy of failure, the creed of ignorance, and the gospel of envy, its inherent virtue is the equal sharing of misery".......Winston Churchill

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          • #6
            Looks great Dave, I have to try jerkey here soon, it's one of those things I'm terrified of doing...
            I can't wait to see how yours comes out!



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            • #7
              You'll like the wine, adds a good flavor, and antioxidants and anti-bacterial as well :{)
              I usually use a bit more wine. Just enough to barely cover the meat in the cure mix. Be sure to report back!
              In God I trust- All others pay cash...
              Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
              Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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              • #8
                Originally posted by Bbqgoddess View Post
                Looks great Dave, I have to try jerkey here soon, it's one of those things I'm terrified of doing...
                I can't wait to see how yours comes out!
                Don't be afraid. This why I don't like the cure no cure arguments on these forums. They do little for a rookie's confidence. Just look at all the info here, and do it. If you ruin it, do it again.
                I think I'm pretty good at the pit, but do you know I ruined every rack of ribs I smoked for 12 years. My first, what I would call a success, was last summer, and I hope I can repeat this year. And if not, I'll keep trying until I get it right.


                Dave, I too eagerly anticipate the outcome. The ginger will also have a great effect on the meat.
                My Mom used to make her hamburgers with crushed ginger snaps. They were so good. I need to get her recipe.


                Tom

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                • #9
                  Looking forward to the results. Looks like you got a great start.
                  KCBS/CBJ #56408

                  "Sticks and stones will break your bones, but words will always teach you." -Shihan

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                  • #10
                    Looks good I cant wait to see the end result.
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                    • #11
                      Got my jerky on around 1PM today. :)

                      Setup the electric control for 125. Used a few briquettes in the firebox box with some apple wood. Had nice smoke and a steady 125 temp. Let the smoke go about 2.5hrs.


                      Here is the raw jerky loaded in the smoker. :)





                      Firebox setup for the smoke.




                      4hrs later, starting to look like jerky





                      Couple more hrs should do it :).
                      "Socialism is a philosophy of failure, the creed of ignorance, and the gospel of envy, its inherent virtue is the equal sharing of misery".......Winston Churchill

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                      • #12
                        You're off to a great start.

                        I was kind of hesitant of doing jerky for a long time. Finally decided to do it and man oh man. You'll be hooked as a jerky lover. Once you do your own, you'll never buy it again.

                        Look forward to the finish and the taste test.

                        BTW, are you flipping it at all? I have found I get a better consistency if I flip the meat but some may disagree. Maybe flip some but not all and see what you think.
                        Last edited by Abelman; 03-22-2009, 04:47 PM.
                        Pete
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                        • #13
                          Wow Dave.. it already looks amazing! Can't wait to see it finished.
                          jeanie

                          http://cowgirlscountry.blogspot.com/

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                          • #14
                            Originally posted by Abelman View Post
                            BTW, are you flipping it at all? I have found I get a better consistency if I flip the meat but some may disagree. Maybe flip some but not all and see what you think.
                            On flipping... I DO shuffle racks in the vert WSM... much more even cook. Sooo maybe at least that, Dave...if ya notice the bottom getting done quicker.
                            In God I trust- All others pay cash...
                            Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                            Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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                            • #15
                              good lookin jerky Dave
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