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Last Minute Jerky Decision

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  • #1

    Last Minute Jerky Decision

    Decided today to make some jerky on Saturday so I swung by Ranchers, my new favorite butcher shop, and picked up 5 pounds of top round sliced 1/4" thick. I also noticed that they now have pre-trimmed St. Louis style ribs. I'm gonna have to try some of those some time soon.

    But back to the jerky . . .

    Just a tad over 5 pounds (5 pounds 9 ounces) of top round.



    And after trimming . . .



    Not much fat on this stuff. Although now that I look closer at the pic, it appears I missed some. Oh well.

    Mixed up some Mad Hunky Original Jerky Cure and Seasoning with 1/2 cup water and 1/2 cup red wine.



    And into a gallon Ziploc bag it went.



    I can't stress enough how convenient this is. No measuring cure or spices. Fits neatly in a small package.



    Frickin' perfect for those of us who don't have the room or setup to do, say 3,000 pounds of sausage at a time.

    I'll be "smooshing" the package around every so often between now and Saturday morning when this stuff will hit the smoker with some nice hickory smoke.

    More later.

    Dave
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    "All welcome, take what ya need, share what ya know. " -- Richtee, 12/2/2010
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  • #2
    Nice start, I really gotta get off my butt and get busy. Damn forum.
    Lang 36 Patio, a few Webers, 2 Eggs, plenty of gadgets and a MES 40 Gen 2.5 electric for bacon and sausage.
    My best asset however is the inspiration from the members on this forum.

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    @SmokinJim52 on Twitter

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    • #3
      Great start Dave
      sigpic

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      • #4
        Lookin' good.
        Jim

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        • #5
          "Smooshing"... a techincal term known to meat curers...

          Nice stuff Dave. Looking forward to your impressions on flavor.
          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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          • #6
            Originally posted by Richtee View Post
            Nice stuff Dave. Looking forward to your impressions on flavor.
            Gonna try for a bit more pepper this time.

            I can't remember if you mentioned it or I saw it on one of Gunny's threads . . .but pepper a cookie sheet then lay the meat on it then pepper the top. Hopefully the pepper sticks to the meat when it comes off the cookie sheet.

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

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            • #7
              Originally posted by DDave View Post
              Gonna try for a bit more pepper this time.

              I can't remember if you mentioned it or I saw it on one of Gunny's threads . . .but pepper a cookie sheet then lay the meat on it then pepper the top. Hopefully the pepper sticks to the meat when it comes off the cookie sheet.

              Dave
              The last 2 of 3 batches I have made with the Hi Mtn cure I have ground fresh pepper on top, flipped, then the other side. Well worth the extra limited effort IMO. or use Gunny's method

              Be curious on what your weight loss is when completed. Last Thyme I did kinda measure it, it was aboot 50% weight loss.
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              • #8
                Originally posted by Fishawn View Post
                The last 2 of 3 batches I have made with the Hi Mtn cure I have ground fresh pepper on top, flipped, then the other side. Well worth the extra limited effort IMO.
                That'll work too.

                Originally posted by Fishawn View Post
                Be curious on what your weight loss is when completed. Last Thyme I did kinda measure it, it was aboot 50% weight loss.
                I wanted to track that last time and I'll try really hard this time but a certain percentage seems to, ahem, disappear throughout the day in the name of quality control.

                I'll try to keep from eating it until I pull it all off.

                Dave
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                "All welcome, take what ya need, share what ya know. " -- Richtee, 12/2/2010

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                • #9
                  Originally posted by DDave View Post
                  That'll work too.



                  I wanted to track that last time and I'll try really hard this time but a certain percentage seems to, ahem, disappear throughout the day in the name of quality control.

                  I'll try to keep from eating it until I pull it all off.

                  Dave
                  I have no idea what you are talking aboot

                  Quality control is most important

                  Looking forward to your finish
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                  • #10
                    Looking good!!! Need to get me some of that jerky seasoning!!!
                    Stay thirsty my friends!!

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                    • #11
                      Looking forward to the results! Looks like a great start! Let us know how you like the MH Jerky seasoning.
                      Smokem if you got em

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                      Deano

                      "May the thin blue smoke be with you"

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                      • #12
                        Okay, the jerky is on the smoker.



                        Double peppered. Went with Fishawn's method of lay out jerky on the racks, pepper, flip, pepper the other side. That way there's no cookie sheet to wash.

                        Chugging away with a bit of hickory smoke.



                        Temp at about 140°.



                        On the firebox side guage. A bit lower on the stack side. May bump it up a bit later but it tends to creep up a bit on its own as the day warms up and the meat dries.

                        Temp control is pretty easy with propane.



                        I'll give it 3 or 4 hours of smoke then pull the chip pan and give it straight heat til dry.



                        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

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                        • #13
                          Oh Yeah! Looking good.... Whats the over under on how long it lasts
                          sigpic

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                          • #14
                            Thanks a lot Dave...Jerky just moved up the list of priority cooks...

                            That's gonna be some good stuff...
                            Craig
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                            • #15
                              Originally posted by Fishawn View Post
                              Whats the over under on how long it lasts
                              Tuesday

                              Need to figure out a way to increase capacity. If I could do 10 pounds at a time I might have enough to feel like vac-packing and saving for a bit. I like the looks of the Big Chief smoker for a possibility if there's enough room.

                              What are the rack dimensions on the Big Chief?

                              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

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