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Cold Smoked, Honey Beef Candy Dehydrator Jerky

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  • Cold Smoked, Honey Beef Candy Dehydrator Jerky

    So in the continuing search to find a jerky that practically makes itself, I decided to make this batch this way round.

    8 hours in the dehydrator at about 140 and then 5 hours cold oak smoke in the smoker.
    The dehydrator is on a timer switch, so that's set and forget.
    Loaded up two sections of the smoke-vark and once lit, that is also set and forget. 2 sections runs for around 7 hours.

    No pics of the process up to taking it out of the dehydrator.
    Basically I slice it about 1/4 inch in big slabs, sprinkle the cure mix in a container, layer of meat, layer of cure mix, drizzle on honey or maple syrup (honey this time) and repeat.
    Leave overnight and give a good shake every now and then and leave for another day.

    So out of the dehydrator and into the smoker



    5 Hours later



    Close up



    I then chop it into bite sized bits for snackpacks.



    IN this house where there's meat - there's phoenix



    Snackpacks can be vacced 3 at a time



    Nice big box of snackpacks :-)



    Dropped some round to the usual suspects at the garage for market research.

    General consensus good mild smokey flavour.
    Attached Files
    Made In England - Fine Tuned By The USA
    Just call me 'One Grind'




  • #2
    Jerky bits?? Over here we'd expect strips. But... OK. Interesting look for sure. Bet it's a good flavor..but spices AND meat stuck in teeth? GRIND THEM! Crazy Brits anyway
    In God I trust- All others pay cash...
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    • #3
      Nicely done mate.....

      Did your mate Dave get some to try?
      sigpic

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      • #4
        So do you like the dehydrate first then smoke after process? I was curious how much smoke the jerky would take in after it has been dehydrated.
        Propane Smoke Shack
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        • #5
          I like the pieces if it's tough jerky. I don't feel like I'm going to jerk teeth out trying to rip it apart. And the spices? Oh yeah, I like crunchy bits.


          Tom

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          • #6
            ..
            Last edited by ALX; 12-04-2011, 03:44 AM.

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            • #7
              Looks really good. Dogs and smoked meat......hehe

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              • #8
                Imteresting. Would think you'd smoke first, then dehydrate. Whatever works.

                Dad does that with any jerky I make. Cuts it into chunks. Says it's easier to chew up. May try it sometime.

                Have a post around here somewhere......Cut the meat into chunks before dehydrating. (They sell it like that now) Everyone liked the texture, just not the marinade I used.
                S-M Misfit #16

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                • #9
                  Now Ill bet that was good.Thats how I'll try my next batch
                  2-22.5'' weber
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                  • #10
                    That looks fantastic CA. Bite size pieces would be perfect for out canoe trips.
                    https://youtu.be/ZcqprrIlbcIli

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                    • #11
                      Thanks for points :-)
                      (woohoo I got a silver star ! Just in time to put on top of the christmas tree )

                      Originally posted by Richtee View Post
                      Jerky bits?? Over here we'd expect strips. But... OK. Interesting look for sure. Bet it's a good flavor..but spices AND meat stuck in teeth? GRIND THEM! Crazy Brits anyway
                      Believe it or not the spices are very well ground - the bits you can see are lemon grass (and the close up is VERY close up). Doesn't grind so well. But not really big enough to get stuck in teeth. Pretty sure I posted the beef candy spice mix up somewhere.
                      The whole layering with hiney or maple syrup process ensures that the spices stay with the meat. So you keep all the flavours, unlike most jerky where the spices end up left in the bag.

                      And I use cheap beef (well not by your standards) topside or top rump (never noticed any difference). It's very lean, but does not make tender dry cure jerky. It's tough, you have to kind of suck it for a few minutes before it's soft enough to chew. So small bits are much better. You'd lose teeth and dislocate your jaw trying to tear bits off a strip. And you get a lot more of the flavours this way.
                      I call it meat chewing gum :-)
                      Ground jerky I make in strips.

                      Originally posted by Fishawn View Post
                      Nicely done mate.....

                      Did your mate Dave get some to try?
                      Damn, he was round today as well - he will :-)

                      Originally posted by rbranstner View Post
                      So do you like the dehydrate first then smoke after process? I was curious how much smoke the jerky would take in after it has been dehydrated.
                      I only dehydrate to 50-60% wet weight. So it's not crispy, still enough moisture to absorb the smoke.
                      Definitely a winner. Good smokey flavour and none of the hassle of having to tend the charcoal.

                      I'll try the same process on my next batch of snackstix.
                      Again the less I have to bugger about the better. I do most of my snackstix in the dehydrator anyway. This way they can be smoked as well :-)

                      Definitely the way round to do it ray. If you smoke and then dehydrate a lot of the smoke flavour is going to be lost in the dehydration process.
                      I tried that with a smoked biltong experiment a while back. Tried smoking at all different stages and the one that came out best was the one that was smoked nearest eating. (I either smoked after it was dried, or after it was vinegared and spiced, but still wet).
                      I smoked the meat, meat after vinegar and meat after vinegar and spices. And no it probably didn't adhere to the safety rules, but what the hell neither does biltong - and five million afrikaners can't be all wrong :-)
                      Last edited by curious aardvark; 12-03-2011, 04:46 PM.
                      Made In England - Fine Tuned By The USA
                      Just call me 'One Grind'



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                      • #12
                        Kiss me rind.....

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                        • #13
                          does anyone know what he's on about ?
                          Made In England - Fine Tuned By The USA
                          Just call me 'One Grind'



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                          • #14
                            If you ever figure it out, fill me in too.........



                            Originally posted by curious aardvark View Post
                            does anyone know what he's on about ?

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                            • #15
                              Nice looking run of jerky. I've seen jerky shredded and put in cans to appear like chewing tobacco. No hard and fast rules in this game. Good job!
                              sigpic

                              Beef. It's whats for dinner.

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