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Time for Some Jerky

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  • #1

    Time for Some Jerky

    MH Style.

    Finally getting a chance to try out the seasoning packs from Rich.

    5 pounds of top round sliced 1/4" thick and some MH Jerky Seasoning.



    Seemed a little pricey -- $31 and change for 5.34 pounds but needed almost no trimming. After trimming, damn near 5 pounds on the nose.



    Took a bit to get the salt/cure and seasoning to dissolve in 1/2 cup red wine plus 1/2 cup water.



    Fits PERFECTLY in a one gallon Ziploc bag.



    Almost as if someone designed that way on purpose.

    Nestled in the fridge to get "smooshed" about every so often.



    Got a late start on it today so probably won't be smoking it until Sunday morning.

    More later.

    Dave
    CUHS Metal Shop Reverse Flow
    UDS 1.0
    Afterburner
    Weber Performer
    Blue Thermapen
    Thermoworks Smoke with Gateway
    Thermoworks Chef Alarm
    Auber Smoker Controller
    Proud Smoked-Meat Member #88
    -
    "All welcome, take what ya need, share what ya know. " -- Richtee, 12/2/2010
    Tags: None
  • #2
    Perfect start. I find a whisk twirled between one's palms makes short work of the mixing process :{)
    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

    • #3
      Good times ahead!
      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

      • #4
        Nice! I could go shark week on a lb. of that rite now its good
        sigpicSmoke meat, not crack
        Sullys bangin' ass jerkey-
        Pepperoni-Pernil-Spicy snack stix-Ryans crab cakes-Dip for smoked fish-Lox-Beer brittle-Pizza crust-Spinach and artichoke dip-Garlic link-Pizza Links-

        Comment

        • #5
          Oh boy, I think I see good stuff coming, may have to place another order to MH.
          * * * * * * * * * * * * * * * * * * * * * * * * * * * * *

          Brinkmann Smokin' Pit Deluxe: heavy gauge, modified
          Weber 22.5 Gold
          Weber Smokie Joe

          "Racing Cars and Smokin' Q, what else is there to do ?"

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          • #6
            Originally posted by Richtee View Post
            Perfect start. I find a whisk twirled between one's palms makes short work of the mixing process :{)
            That's a good idea.

            Dave
            CUHS Metal Shop Reverse Flow
            UDS 1.0
            Afterburner
            Weber Performer
            Blue Thermapen
            Thermoworks Smoke with Gateway
            Thermoworks Chef Alarm
            Auber Smoker Controller
            Proud Smoked-Meat Member #88
            -
            "All welcome, take what ya need, share what ya know. " -- Richtee, 12/2/2010

            Comment

            • #7
              I like to put it in a jar and shake it
              sigpicSmoke meat, not crack
              Sullys bangin' ass jerkey-
              Pepperoni-Pernil-Spicy snack stix-Ryans crab cakes-Dip for smoked fish-Lox-Beer brittle-Pizza crust-Spinach and artichoke dip-Garlic link-Pizza Links-

              Comment

              • #8
                Originally posted by Charcuteryan View Post
                I like to put it in a jar and shake it
                Shake it bay bay!
                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

                • #9
                  Cant wait to see the outcome...
                  Craig
                  sigpic

                  Comment

                  • #10
                    So the jerky hit the grates at about 7 am this morning.



                    Hit it with some light hickory smoke for about 4 hours then removed the chip can to finish drying with no smoke.



                    These pieces were thicker than I have had in the past. An actual 1/4" or a bit more. Seems like they are taking a long time to dry. Temp has been around 150ish for the last 5 or 6 hours.



                    Don't know if I should bump up the temp a bit or just let it ride . . .

                    Dave
                    CUHS Metal Shop Reverse Flow
                    UDS 1.0
                    Afterburner
                    Weber Performer
                    Blue Thermapen
                    Thermoworks Smoke with Gateway
                    Thermoworks Chef Alarm
                    Auber Smoker Controller
                    Proud Smoked-Meat Member #88
                    -
                    "All welcome, take what ya need, share what ya know. " -- Richtee, 12/2/2010

                    Comment

                    • #11
                      Ride. Otherwise it'll get too hot and be dried out. Patience.
                      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

                      • #12
                        Also..do what you can to increase air flow.
                        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
                          Lookin good! Maybe prop the lid open a bit. That thing looks sealed up pretty good.
                          sigpicSmoke meat, not crack
                          Sullys bangin' ass jerkey-
                          Pepperoni-Pernil-Spicy snack stix-Ryans crab cakes-Dip for smoked fish-Lox-Beer brittle-Pizza crust-Spinach and artichoke dip-Garlic link-Pizza Links-

                          Comment

                          • #14
                            Originally posted by Richtee View Post
                            Ride. Otherwise it'll get too hot and be dried out. Patience.
                            Ride it is.

                            Originally posted by Richtee View Post
                            Also..do what you can to increase air flow.
                            Originally posted by Charcuteryan View Post
                            Lookin good! Maybe prop the lid open a bit. That thing looks sealed up pretty good.
                            Air flow adjusters in place.



                            Dave
                            CUHS Metal Shop Reverse Flow
                            UDS 1.0
                            Afterburner
                            Weber Performer
                            Blue Thermapen
                            Thermoworks Smoke with Gateway
                            Thermoworks Chef Alarm
                            Auber Smoker Controller
                            Proud Smoked-Meat Member #88
                            -
                            "All welcome, take what ya need, share what ya know. " -- Richtee, 12/2/2010

                            Comment

                            • #15
                              Looking good Dave
                              sigpic

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