Making some jerky today

[someAZdude]

So I trimmed up a 5# top round roast that I had sliced for me. The butcher was busy and so I think he was less than precise with his slices I asked for 1/4" thick and got some that way but much of it was thicker. I ended up with a bit over 4lbs. Here it is in the marinade.


2 days in the fridge. I have been doing 3 and I usually dry it on a rack in the fridge for a day but this one went in wet and only for two days because of timing issues. Here it is draining.


I dusted some of it with some pretty good heat and some of it with a sweet rub just to try it out and see what happens.


I use Stubbs and pack it tight. I used to try lighting a few briquettes in the chimney but it was very impractical and ended up getting the temp too high so now I use a torch to light just a few in the middle of the pile. It seems to work well. Brings the temp up slowly.


More pics as we go along and I'll post the recipe I am using. I am still modifying it a bit here and there to find something special but this version is working out pretty good thus far.

[someAZdude]

Oh, sorry bout the pics. My cell phone isn't the greatest but it is the most convenient!

[TasunkaWitko]

looks good so far!

[someAZdude]

Thanks! Here is the Sweet rub I put on the two racks so I can see what it does. Also is the Heat I added to two of the top racks. The very top rack I just added a bit more of Anthony's Az Hatch.


Recipe for 4lbs of beef.

2 Tbl - TenderQuick
2 tsp - GBP
4 tsp - Onion Powder
2 tsp - Anthony's Arizona Hatch
1 tsp - Anthony's Arizona Habenero
4 tsp - Ginger Powder
2 tsp - Garlic Powder
4 tsp - Brown Sugar (packed)
2 Tbl - Honey
12oz - Pineapple Juice (2 small cans)
1 1/2 C - Soy Sauce
1/4 C - Worcestershire Sauce
Top with Chicken Broth as needed to cover meat

I mix all dry ingredients separately. Set aside.
Add liquid to bowl large enough to hold all meat and ingredients.
Add honey and mix with a whisk.
Add dry ingredients and whisk.
Add meat.
Add enough liquid (broth) to fully submerge meat.
Cover and place in fridge for 2-4 days.

I have been doing things differently recently but the batches aren't done so I can't assess whether or no the changes are for the better.
This time around I skipped the broth and used all Pineapple Juice. Also, in an attempt to get a more Teriyaki and sweeter jerky I used almost an 1/8 C of Honey and 2C of Soy. I have a friend who really likes Teriyaki Jerky so I am trying to find something that works for him.

[Fishawn]

Bet that is gonna be great.... Love the Pineapple juice with soy

[Richtee]

Lookin' good, man! One thing that ALWAYS catches my eye tho...you mention "marinade" in the first post. One SHOULD mention CURING as well... actually yours is more a brine than a marinade- marinades are heavily acid based, brines are saline/phosphate based.


I just panic thinking someone might read and not catch the cure part.

[someAZdude]

Good point Rich. I almost wrote it as marinade/cure but figured anyone reading it would see the tenderquick once I wrote the recipe. Also, I was unaware and still am LOL of the finer differences in things like Marinade VS. Brine. Well, that's why I am here and posting. To learn ;)

[Richtee]

Well, that's why I am here and posting. To learn ;)

And yer doin' a damned fine job of it too...we watch yanno! One of the biggest kicks I know I get (and others I'm sure too!) is watching someone go from trying to get a fire started to beautiful smoked and cured products

[Fishawn]

Noted that TQ also. So technically, would it be considered "a cure" as posted? Seems to me it would be labeled as a marinade or brine with cure? Ears are open....

[Richtee]

Noted that TQ also. So technically, would it be considered "a cure" as posted? Seems to me it would be labeled as a marinade or brine with cure? Ears are open....

I would call it a curing brine.

[Fishawn]

Thank you Sir!

[someAZdude]

Cool, Curing Brine it is LOL. Here is the finished product last night.

[Richtee]

At'sa nice-a jerkey!

[Doug S.]

Hope mine turns out like that this weekend

[someAZdude]

I just got a Foodsaver and did my first vac seals with it on this jerky. Pretty cool. Going to send some to friends for Christmas!.......or New Years the way I procrastinate post office visits LOL!