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first off i have never made jerky in my life....i have been a jerk, i have beat a jerk's ass, and i have ....well nevermind!
the point is i have never done this before so i may be the perfect guinea pig for this trial.
i made 3 different kinds since joe public will always mess with things so i thought i would do the same with one of them being the original recipe for a baseline. what i did was make the original recipe for 2.5# of meat (i used bottom round sliced 1/4" thin and then cut into 1/2" strips) and then i split the batch into 3rds. the 2nd 3rd, i made added 2T. of yoshidas and 1t. of coarse black pepper for a more "traditional" flavor. the last 3rd was a SW blend of spices and 2t. of ground chipotles from my garden......i wanted some heat!
bagged up and i let cure for 19-20 hours....
racked them up and used bourbon oak barrel in the AMNS...
kept the temp between 150-170 for about 4-5 hrs.....
the original MHJ.........
MHJ/yoshida's and CBP.....
MHJ/SW spices and chipotles.....
now for the results, there is a reason why i have never made jerky......i'm just not a fan of it! that being said, just like everything else we make at home.....it is much better than the store bought crap! this cure was easy to use and at first i'm thinking this ain't gonna work......but what do i know? i ain't made it before! the mix called for red wine so i used a merlot and i think it worked well.....not too bold but it gave the end product a really nice flavor. at first there is the mild smoke, then the meat and then the wine/spice flavors that are reminiscent of the store bought crap but on a much more higher and refined level with a nice lingering finish that is sort of fruity from the wine....kinda like the U.K. steak sauce "HP" with out the sweetness. if some of you have tried this you will know what i'm talking about. i will say that one of the things that turns me off to the store bought stuff is the saltiness that over powers everything not this one. over all i think this is a solid profile for the masses and it is easily tweeked like i did with the other 2 flavors.
i'd have to give this one the chef's thumb's up!
the point is i have never done this before so i may be the perfect guinea pig for this trial.i made 3 different kinds since joe public will always mess with things so i thought i would do the same with one of them being the original recipe for a baseline. what i did was make the original recipe for 2.5# of meat (i used bottom round sliced 1/4" thin and then cut into 1/2" strips) and then i split the batch into 3rds. the 2nd 3rd, i made added 2T. of yoshidas and 1t. of coarse black pepper for a more "traditional" flavor. the last 3rd was a SW blend of spices and 2t. of ground chipotles from my garden......i wanted some heat!
bagged up and i let cure for 19-20 hours....
racked them up and used bourbon oak barrel in the AMNS...
kept the temp between 150-170 for about 4-5 hrs.....
the original MHJ.........
MHJ/yoshida's and CBP.....
MHJ/SW spices and chipotles.....
now for the results, there is a reason why i have never made jerky......i'm just not a fan of it! that being said, just like everything else we make at home.....it is much better than the store bought crap! this cure was easy to use and at first i'm thinking this ain't gonna work......but what do i know? i ain't made it before! the mix called for red wine so i used a merlot and i think it worked well.....not too bold but it gave the end product a really nice flavor. at first there is the mild smoke, then the meat and then the wine/spice flavors that are reminiscent of the store bought crap but on a much more higher and refined level with a nice lingering finish that is sort of fruity from the wine....kinda like the U.K. steak sauce "HP" with out the sweetness. if some of you have tried this you will know what i'm talking about. i will say that one of the things that turns me off to the store bought stuff is the saltiness that over powers everything not this one. over all i think this is a solid profile for the masses and it is easily tweeked like i did with the other 2 flavors.
i'd have to give this one the chef's thumb's up!
and congrats for loosing your virginity 
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