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View Full Version : 2nd go at Jerky - Turkey and Beef - Q View of course!

Seboke
03-21-2009, 08:49 PM
Made beef jerky the first time last week, turned out so good, I tripled the effort today and hacked up a turkey breast to boot.

Here we go with 3.2 pounds of turkey and 8.3 pounds of bottom round.
http://i296.photobucket.com/albums/mm174/Seboke/21%20MAR%2009/DSC00670.jpg

Using the warmer box on the Lang 84 deluxe. Dude I bought it from had 3 extra racks installed at the factory. Pic didn't turn out too great...
http://i296.photobucket.com/albums/mm174/Seboke/21%20MAR%2009/DSC00671.jpg

Here's a little better one!
http://i296.photobucket.com/albums/mm174/Seboke/21%20MAR%2009/DSC00672.jpg

It would have been a shame to fire up that smoker just to get heat to the warmer, so I brined up some turkey legs
http://i296.photobucket.com/albums/mm174/Seboke/21%20MAR%2009/DSC00674.jpg

Some turkey wings...
http://i296.photobucket.com/albums/mm174/Seboke/21%20MAR%2009/DSC00673.jpg

And 6 small racks of beef ribs:

Sweet chili sauce marinade -
http://i296.photobucket.com/albums/mm174/Seboke/21%20MAR%2009/DSC00675.jpg

Mojo marinade -
http://i296.photobucket.com/albums/mm174/Seboke/21%20MAR%2009/DSC00676.jpg

And I forgot the closeup of the simple steak rub

But it is in here...
http://i296.photobucket.com/albums/mm174/Seboke/21%20MAR%2009/DSC00677.jpg

Already got the midway point pics of the ribs, will get 'em downloaded and posted shortly...
SmokinLee
03-21-2009, 09:11 PM
Looks great Ken, It's been awhile. I guess I miissed you in the intro post. I'm bad for this. Welcome by the way.
Seboke
03-21-2009, 09:17 PM
Thanks Lee, it has been a while. I just signed up here today (look what the cat dragged in) was my intro.
DaveNH
03-21-2009, 09:22 PM
Everything looks great Ken, looking forward to see how it finishes. :thumb:

What did you use on the turkey, same as the beef?
Seboke
03-21-2009, 09:25 PM
Everything looks great Ken, looking forward to see how it finishes. :thumb:

What did you use on the turkey, same as the beef?

nope, a much less peppery, more sweet marinade
Seboke
03-22-2009, 12:42 AM
The results are in, good stuff - both kinds!

The turkey -
http://i296.photobucket.com/albums/mm174/Seboke/21%20MAR%2009/DSC00692.jpg

And the beef - sorry about the bad photo...
http://i296.photobucket.com/albums/mm174/Seboke/21%20MAR%2009/DSC00694.jpg
Bbqgoddess
03-22-2009, 02:33 AM
Wow great job Ken!
The jerky looks really yummy! That lang is so beautiful!
Did you use any cure on the jerky? Just curious as it seems to be a point of contention. I have this on my to do list, and yours looks over the top yummy!
curious aardvark
03-22-2009, 06:49 AM
And the beef - sorry about the bad photo...
Looks good to me :-)
In fact I like that first pic of the jerky with the smoke haze, better than the second one :-)
(okay so it's over exposed but it sure LOOKS like smoke haze :-)
So have some 'bad' pic points :clap2:

That's a great smoke. So those big boxes on the end of smokers are warmers eh ?
Something else I learned today :-)

Made beef jerky the first time last week, turned out so good, I tripled the effort today
Jerky doesn't last as long as you think eh :bounce:
Bassman
03-22-2009, 06:55 AM
Another excellent smoke. Nothing like doing a smoker full. Looks great.
Seboke
03-22-2009, 07:50 AM
Wow great job Ken!
The jerky looks really yummy! That lang is so beautiful!
Did you use any cure on the jerky? Just curious as it seems to be a point of contention. I have this on my to do list, and yours looks over the top yummy!

Thanks Kelly, I still talk about the Lang like a proud parent! I did use cure, about 1/2 teaspoon per pound. May not be the recommended amount, but if any of it lasts over a week, I froze it all in roughly 3 ounce paks to counter that.
Seboke
03-22-2009, 07:52 AM
Looks good to me :-)
In fact I like that first pic of the jerky with the smoke haze, better than the second one :-)
(okay so it's over exposed but it sure LOOKS like smoke haze :-)
So have some 'bad' pic points :clap2:

That's a great smoke. So those big boxes on the end of smokers are warmers eh ?
Something else I learned today :-)


Jerky doesn't last as long as you think eh :bounce:

Thanks! The warmer box will keep a temp of about 170 while I have a good fire going, perfect for jerky. Great for smoking salmon too - did that last weekend - wish I had pics of that.
Slanted88
03-22-2009, 07:57 AM
Now that's gettin after it!......Nice!
jbchoice1
03-27-2009, 10:34 AM
that's a great smoke...
wutang
03-27-2009, 10:42 AM
That stuff looks great. :drooling:
erain
03-27-2009, 11:07 AM
another nice smoke there ken!!! nice variety on the jerky and love them beef ribs!!! all looks like it be very good!!!:thumb: