Hillbilly backwoods jerky

[devo]

5 lb meat strips
2 T non iodized salt
1 t cure 1
1 t curry powder
1 t cayenne
1 t black pepper
2 T onion powder
1 cup soy sauce (you can use low sodium)
1 cup worcestershire
3 cups cold distilled water.

Mix all together and marinate strip from12-24 hours. Smoke or dehydrate your normal way

[SmokinOutBack]

That looks really good.

[eDJ]

Re:

I've made plenty of jerky in my food dehydrator. But never yet in a smoker.

Do you do yours entirely in a smoker ? If so for how long ? What wood do you use ?

Could you use the dehydrator for part of the process and then finish it in the smoker ?

Do you think cold smoking would lend itself well to this ?

[devo]

Hi eDJ
I will start my jerky early in the morning with my smoker running @ 120°F for 2 hours. After about one hour I start applying hickory smoke. After 2 hours I will pump the temp up to 135°F for another 2 hours. From there I will transfer to my dehydrator to finish up. This will take any wheres between another 4-6 hours to finish depending on how thick I have cut them.
I like finishing up in the house simply because the weather does not always cooperate. I have never tried cold smoking them, to me you are just wasting time you could be drying them out.

[SMOKE FREAK]

That looks very good...Very good...
Recipe sounds great!

[Richtee]

One suggestion... cut back on the water. I find 1 cup of liquid is sufficient for 5 pounds meat. Use a 1 gallon Ziploc and burp it.

You may have to adjust your seasonings a bit, as more of the stuff is gonna stick to the meat. And you'll likely find a quicker dry time, since any moisture you add to the meat has to come back out

[SMOKE FREAK]

One suggestion... cut back on the water. I find 1 cup of liquid is sufficient for 5 pounds meat. Use a 1 gallon Ziploc and burp it.

You may have to adjust your seasonings a bit, as more of the stuff is gonna stick to the meat. And you'll likely find a quicker dry time, since any moisture you add to the meat has to come back out

This is true...
Experiment with the liquid...
I use a bit more than a cup/5#...
Also when you dump out liquid there also goes your cure...

[c farmer]

Looks tasty.

[eDJ]

Re:

Thanks Devo and everyone else. I've never tried it this way so I'll be looking for some deals on meat now.

And everyone else, thanks for the tips on liquid amounts. I've also made it using too much and poured off a lot of cure without even knowing. Just following Dehydrator instructions.

Still, it was good and went fast. I used Brisket meat. Had the Butcher cut
some of it with the grain and some against the grain. Back then there was no interweb and Public Library Books on the subject were few and far between.

Any other Beef cuts to suggest for making Jerky ?

[Richtee]

Any other Beef cuts to suggest for making Jerky ?

Top round is a superior jerky cut!

And don't forget the lowly pork loin... great jerky fodder. I got an asian style recipe here somewhere. And someone was gonna use my Jerky Cure/Seasoning pack on some loin I think? SF?

[eDJ]

Re:

Thanks Rich, On my list to hunt for on Sunday Morning.

I'm game to try new jerky marinades if you got any to post.
I got all my tools and equipment in a box next to the dehydrator
just waiting to go on active duty at a moment's notice.

I do want to try Devo's mix. Just wonder if some Craft Beer in the liquid
would do anything for it.

[Richtee]

I'm game to try new jerky marinades if you got any to post.
I got all my tools and equipment in a box next to the dehydrator
just waiting to go on active duty at a moment's notice.

I do want to try Devo's mix. Just wonder if some Craft Beer in the liquid
would do anything for it.

There's a recipe in this thread...

http://www.smoked-meat.com/forum/sho...25140#poststop

And while I use red wine with beef..I see no reason a nice stout or a brown would not be as welcomed...

[devo]

eDj
If you try the recipe you might want to cut back a tad on the salt. I like salt and this batch has me drinking more beers to than most. It could be I did a thinner cut this time but I still would cut back a bit on the salt. More beers please

[SMOKE FREAK]

More salt...More beers...I knew I liked that recipe

When I converted my old family recipe to include cure I used TQ as that is what I have handy...Used lo sodium soy/worch/terri-yucky...No added salt at all...

[Richtee]

When I converted my old family recipe to include cure I used TQ as that is what I have handy...Used lo sodium soy/worch/terri-yucky...No added salt at all...

Most ANY TQ application will NOT REQUIRE added salt. Probably ALL of them.

The guy that developed it in I think 1938... did a fine job really... sorta a one-stop cure/salt ingredient. Sure..it's not for ALL curing needs, but most anything Joe Average is likely to get into..it's ideal.