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

[DaveNH]

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 :lol:

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.

http://www.ournhplace.com/images/Smoker/Beef%20Jerky%20Low%20Sodium%2003.21.09/DSCN2854.JPG


The cure mix.

http://www.ournhplace.com/images/Smoker/Beef%20Jerky%20Low%20Sodium%2003.21.09/DSCN2855.JPG


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.

http://www.ournhplace.com/images/Smoker/Beef%20Jerky%20Low%20Sodium%2003.21.09/DSCN2856.JPG


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. :)

[Kingudaroad]

Sounds like it will be sweet and spicy. Look forward to the finish.

[SmokinLee]

Lookin Good.

[Seboke]

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!

[DaveNH]

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?

[Bbqgoddess]

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!

[Richtee]

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!

[Gunslinger]

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.

[wutang]

Looking forward to the results. Looks like you got a great start.

[minnbill]

Looks good I cant wait to see the end result.:banana_smiley:

[DaveNH]

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. :)

http://www.ournhplace.com/images/Smoker/Beef%20Jerky%20Low%20Sodium%2003.21.09/DSCN2858.JPG

http://www.ournhplace.com/images/Smoker/Beef%20Jerky%20Low%20Sodium%2003.21.09/DSCN2859.JPG

Firebox setup for the smoke.

http://www.ournhplace.com/images/Smoker/Beef%20Jerky%20Low%20Sodium%2003.21.09/DSCN2861.JPG


4hrs later, starting to look like jerky :banana_smiley:

http://www.ournhplace.com/images/Smoker/Beef%20Jerky%20Low%20Sodium%2003.21.09/DSCN2862.JPG

http://www.ournhplace.com/images/Smoker/Beef%20Jerky%20Low%20Sodium%2003.21.09/DSCN2863.JPG

Couple more hrs should do it :).

[Abelman]

You're off to a great start. :thumb:

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.

[cowgirl]

Wow Dave.. it already looks amazing! Can't wait to see it finished. :thumb:

[Richtee]

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.

[T-bone Tim]

good lookin jerky Dave :thumb:

[DaveNH]

Thanks everyone :). I do have one problem, I can't seem to stop sampling..lol. Ya..I'm addicted to jerky now :).

I wasn't thinking about flipping or moving the racks around. When I saw Pete's and Rich's comments I went down and rotated the racks. The bottom rack was closer to done than the top. I'll start pulling off the done pieces in another hour or so and get the rest as they finish.

Already thinking about another batch next week :bounce:

[curious aardvark]

that looks excellent - know what you mean about sampling. The two lots of pork/bacon jerky I ran through the dehydrator only had 2 pieces left when the time was up lol

[Gunslinger]

Great Dave, glad it was a success. You just need to slap your own hands once in a while. Or invite my kids over and tell them "no" every time they sample. Then when you do it, they'll make you feel so guilty, you'll want to stick a fork in your eye.
points for low sodium jerky.

[Slanted88]

Fine job!

[DaveNH]

Thanks again guys :). It went well, couldn't get a pic of the complete batch. The stuff was disappearing as fast as I could take it off...lol. Had a few visitors leave with a bagful...neighbor came over and grabbed a bag...brought some for the guys at work :).

Managed to keep this for myself...lol.

http://www.ournhplace.com/images/Smoker/Beef%20Jerky%20Low%20Sodium%2003.21.09/DSCN2865.JPG

Flavor was really good, kinda reminded me of eating a Slim Jim stick, nice and spicy.

Whats the best way to store the jerky?

[Seboke]

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?

Sorry, didn't see this till now... Just got a big breast, boned it and sliced it. I imagine the legs with all the "ribs" would drive me nuts trying to get some jerky slices out of it!

[Seboke]

Flavor was really good, kinda reminded me of eating a Slim Jim stick, nice and spicy.

Whats the best way to store the jerky?

I weighed out 8 oz paks, vac sealed and froze.

[jbchoice1]

Thanks everyone :). I do have one problem, I can't seem to stop sampling..lol. Ya..I'm addicted to jerky now :).

I wasn't thinking about flipping or moving the racks around. When I saw Pete's and Rich's comments I went down and rotated the racks. The bottom rack was closer to done than the top. I'll start pulling off the done pieces in another hour or so and get the rest as they finish.

Already thinking about another batch next week :bounce:

and then another one, and then another one... it never ends...

[DaveNH]

Thanks Seboke!

and then another one, and then another one... it never ends...

Your right on that..lol. Got another 10lbs curing for tomorrow :banana_smiley: