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2nd Batch of Jerky

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  • 2nd Batch of Jerky

    Okay, here is the progress documentation of my 2nd batch of jerky. My wife, granddaughter and it seems like everyone else, loves it, so I had better put out the pictures to track this success. Gunny gave me the original recipe, but I have changed it somewhat with smoke wood and recipe. Mostly it is the same.

    I have used the AMNSP for the smoke and some briquettes for some a little heat, separated by a metal divider. I had to do it this way to keep the temperatures low.
    Attached Files
    Arizona Deano
    "Illegitimas Non-Carborundum!"

    "Life is tough. Its tougher when you're stupid."
    John Wayne

  • #2
    That's pretty jerky Dean. It's alot of work, but ain't it worth it?
    In God I trust- All others pay cash...
    Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
    Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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    • #3
      Originally posted by Richtee View Post
      That's pretty jerky Dean. It's alot of work, but ain't it worth it?
      YUUP
      2-22.5'' weber
      1-18'' weber
      1 smokey joe
      22.5'' wsm
      24'' smoke vault
      1-outhouse
      Certified,Smoked Meat Sausage Head
      Smoked meathead #135

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      • #4
        Originally posted by minnbill View Post
        YUUP
        I second that
        sigpicbrinkman pitmaster deluxe
        members mark upright propane smoker
        kingsford bbq
        23"weber kettle






        __________________

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        • #5
          Looking good!
          Once you go Weber....you never call customer service....

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          • #6
            great looking jerky!!
            Weber Performer, 26" Weber grill, 18" WSM, UDS, Santa Maria Grill

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            • #7
              Looks tasty

              Out of all the smokes, and I have smoked some smokes, the only smoke I never smoked was a jerky smoke.
              Thinking I need to get on that
              There is a cure...http://phoenixtears.ca/

              sigpic

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              • #8
                Well, third batch went through. It was like my last batch, except I split the teriyaki in half and used half T and half Tiger Sauce, with apple smoke and split the batch into regular and red pepper flakes. Well, I screwed it up. I pulled it before it was dry enough and it was tough. Also, I cut it along the grain, which also makes it tougher. Well, this afternoon, I put it into the oven and dried it. MUCH BETTER! Dumb sh_t mistakes! I am starting a batch into marinade tonight, which will be 1) cross grain, 2) use of Hoser's recipe for teriyaki and 3) plans for leaving it on the smoker for an extra hour. Hopefully it will come out like the first two batches.
                Arizona Deano
                "Illegitimas Non-Carborundum!"

                "Life is tough. Its tougher when you're stupid."
                John Wayne

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                • #9
                  Did u cut 1/2 the teriyaki in your marinade? That "may" affect the safety aspect of your finished product. Not an expert here, but without the proper amount of salt (teriyaki), or cure, which I didn't see, you "may" be taking a risk? Just throwing that out for the others. No harm intended in my comments, just sparking some jerky safety thoughts.
                  sigpic

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                  • #10
                    I finish all my jerky in the oven. No sense in adding more smoke, or wasting wood I figger. Plus, it's more efficient time wise with the downdraft I have.
                    In God I trust- All others pay cash...
                    Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                    Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

                    Comment


                    • #11
                      Originally posted by Richtee View Post
                      I finish all my jerky in the oven. No sense in adding more smoke, or wasting wood I figger. Plus, it's more efficient time wise with the downdraft I have.
                      Rich, see any safety issues by cutting the Teriyaki in 1/2 Just curious, not trying to raise any issues.
                      sigpic

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                      • #12
                        Originally posted by Fishawn View Post
                        Rich, see any safety issues by cutting the Teriyaki in 1/2 Just curious, not trying to raise any issues.
                        Well no. I'm assuming the cure amount was left as should be.
                        In God I trust- All others pay cash...
                        Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                        Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

                        Comment


                        • #13
                          Originally posted by Fishawn View Post
                          or cure, which I didn't see,
                          If he followed Gunny's stuff..it's got cure. Love me some Gunny.
                          In God I trust- All others pay cash...
                          Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                          Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

                          Comment


                          • #14
                            Originally posted by Fishawn View Post
                            Did u cut 1/2 the teriyaki in your marinade? That "may" affect the safety aspect of your finished product. Not an expert here, but without the proper amount of salt (teriyaki), or cure, which I didn't see, you "may" be taking a risk? Just throwing that out for the others. No harm intended in my comments, just sparking some jerky safety thoughts.
                            No safety problem as I have cure in the marinade. That's part of the Gunny's recipe, which I think is a great starting point. His recipe calls for soy, but I just used 1/2 soy, 1/2 teriyaki with the same total amount.
                            Arizona Deano
                            "Illegitimas Non-Carborundum!"

                            "Life is tough. Its tougher when you're stupid."
                            John Wayne

                            Comment


                            • #15
                              Originally posted by smokerdean View Post
                              No safety problem as I have cure in the marinade. That's part of the Gunny's recipe, which I think is a great starting point. His recipe calls for soy, but I just used 1/2 soy, 1/2 teriyaki with the same total amount.
                              Great! Didn't see it noted and not trying to start anything, just trying to clarify for all. Man, some jerky sounds good. Gotta get some going soon. Better start your next batch today also, seems to go fast.
                              sigpic

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