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Beef Jerky, Dehydrator, 2nd attempt.

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  • Beef Jerky, Dehydrator, 2nd attempt.

    9.25 pound Eye of Round (Best cut for me to buy, least amount of waste)
    8 pound trimmed.
    4 pound net yield of finished Jerky
    1st half is traditional soy, worst, pepper, OP, GP, LS, TQ, etc. I cut my liquid in half thanks to Rich. (marinaded 24 hours, instead of 48)
    2nd half is Dave's Korean BBQ Sauce/Marinade, bought from Costco ($6.97 CDN for 2 x 32 oz jars). I only used one for 4 lbs. (marinaded 42 hours)
    Attached Files
    Weber 22.5
    Lil Chief
    1950's Crosley Shelvadore
    Bradley Smoker
    Maverick ET732
    Nesco Dehydrator
    Thermapen "Blue Bayou"

  • #2
    Sure looks mighty good from here! How did you like the Dave's Korean?
    Smokem if you got em

    Yoder YS640
    Weber EP-310 Gasser Grill
    A-Maz-N-Pellet-Smoker (AMZNPS)
    A-Maz-N-Tube-Smoker (AMZNTS)
    Frogmats
    Maverick ET 732
    Super Fast Purple Thermopen


    Deano

    "May the thin blue smoke be with you"

    sigpic

    Comment


    • #3
      Dave's Korean was EXACTLY the flavor I was hoping for for the second batch. Turned out fantastic. 2 day marinade.
      Weber 22.5
      Lil Chief
      1950's Crosley Shelvadore
      Bradley Smoker
      Maverick ET732
      Nesco Dehydrator
      Thermapen "Blue Bayou"

      Comment


      • #4
        Good to know.. I'll keep an eye out for it in Costco :D
        Smokem if you got em

        Yoder YS640
        Weber EP-310 Gasser Grill
        A-Maz-N-Pellet-Smoker (AMZNPS)
        A-Maz-N-Tube-Smoker (AMZNTS)
        Frogmats
        Maverick ET 732
        Super Fast Purple Thermopen


        Deano

        "May the thin blue smoke be with you"

        sigpic

        Comment


        • #5
          What cure did you add to the Dave's stuff? Prolly Cure 1 would be the choice, as TQ would add too much salt.
          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


          • #6
            Give it a try. You can't go wrong for the resulting flavor profile vs cost.
            The wife was skeptical, as usual, but loves it - so I know it's good.
            I usually take great pride in making all my rubs, sauces and marinades from scratch myself (I even grow most of my own herbs and spices, if possible) but this one definitely hit all marks first try. I forgot to say I did add fresh ground pepper to it to counter some sweetness and add heat.
            Weber 22.5
            Lil Chief
            1950's Crosley Shelvadore
            Bradley Smoker
            Maverick ET732
            Nesco Dehydrator
            Thermapen "Blue Bayou"

            Comment


            • #7
              Rich - I used what I had - Mortons TQ at 1.5 tsp per pound. It is definitely not salty. Maybe because I added the fresh ground pepper.
              Weber 22.5
              Lil Chief
              1950's Crosley Shelvadore
              Bradley Smoker
              Maverick ET732
              Nesco Dehydrator
              Thermapen "Blue Bayou"

              Comment


              • #8
                Nicely done!
                sigpic

                Comment


                • #9
                  Nice lookin stuFF!
                  Mark
                  sigpic


                  "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
                  Smoked-Meat Certified Sausage Head!

                  Comment


                  • #10
                    looks good, i will bet that dont last long
                    Island of Misfit Smokers Member #92

                    How to heal the world. Love people and feed them tasty food.

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                    Comment


                    • #11
                      Good Job
                      Pete
                      Large BGE
                      Char Broil Tru-Infrared Commercial series

                      Comment


                      • #12
                        Originally posted by XLR8R View Post
                        Rich - I used what I had - Mortons TQ at 1.5 tsp per pound. It is definitely not salty. Maybe because I added the fresh ground pepper.
                        Wow..I am surprised...with the commercial marinade... tell ya what... PM me your addy and I'll send along some Cure #1 for ya. 5 pounds' worth. Don't swet it- it's only a teaspoon
                        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
                          I'm surprised too. Normally I would not buy a commercial marinade, but I was looking for a proven Korean flavor - and I'm not Korean! It's easily less salty than my first try and this batch of soy too. As I said, I used 1.5 tsp (ok, a slight tad less) of TQ per pound of raw meat. That's what I read here is required. Is #1 different?
                          Neither batch is salty at all.
                          Weber 22.5
                          Lil Chief
                          1950's Crosley Shelvadore
                          Bradley Smoker
                          Maverick ET732
                          Nesco Dehydrator
                          Thermapen "Blue Bayou"

                          Comment


                          • #14
                            Originally posted by XLR8R View Post
                            I'm surprised too. Normally I would not buy a commercial marinade, but I was looking for a proven Korean flavor - and I'm not Korean! It's easily less salty than my first try and this batch of soy too. As I said, I used 1.5 tsp (ok, a slight tad less) of TQ per pound of raw meat. That's what I read here is required. Is #1 different?
                            Neither batch is salty at all.
                            Oh yeah... #1 only required about 4.25 GRAMS for 5 pounds meat. See the thread that got bumped: http://www.smoked-meat.com/forum/showthread.php?t=11893 for a pretty in-depth discussion.
                            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

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