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Time for Jerky

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  • Time for Jerky

    Ok so my daughter, neighbor, a few friends and some others have been on me for some time now to do another batch of jerky. Started with a just under 4 pounds rump roast from one of our cows. Trimmed off roughly a half pound of fat and was left with a little over 3 pounds of sliced trimmed jerky meat.
    Added cure/seasoning which is High Mountain Original with a few extra ingredients to suit my taste. I really like playing with variations of this stuff to come up with different flavors and levels of heat. So much so I bought a buttload of it, could prolly make 100 pounds or so lol. I've tried all the other flavors they offer but I like the original with my additions the best.
    Attached Files
    sigpicTrying to fit.....in the misfits....

  • #2
    Real nice!...Perhap's I can sneak a batch in... My son's can wipe me out!
    Sunset Eagle Aviation
    https://www.facebook.com/pages/Sunse...888015?fref=ts <... We sure could use some likes!

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    • #3
      Never had the HM cure. What do you add to it... in case I wanna mess about with something similar.

      Guess I gotta by a package... seems alot of folk use 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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      • #4
        Originally posted by Richtee View Post
        Never had the HM cure. What do you add to it... in case I wanna mess about with something similar.
        Well that all depends on which direction I want to go. This batch I went with a store bought pepper combination called, "Hot Shot" some onion powder, fresh CBP, and some cayenne. I also up the amount of HM seasoning the directions suggest by a scosh cause it's yummier that way. The HM Jerky kit comes with a bag of seasoning and a bag of cure, obviously I use the cure per the directions.
        sigpicTrying to fit.....in the misfits....

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        • #5
          Looks good enough to me whens it going to b done
          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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          • #6
            Originally posted by Time2Eat View Post
            The HM Jerky kit comes with a bag of seasoning and a bag of cure, obviously I use the cure per the directions.
            Hmmm...HMMMM I kinda like that.
            Altho..it DOES allow for supidity to step in. Thankfully all the members here know better
            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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            • #7
              Ok here's the finished product. One of my better batches, will do this one again for sure. I'll get a better pic up here soon.
              Attached Files
              sigpicTrying to fit.....in the misfits....

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              • #8
                Better shot.
                Attached Files
                sigpicTrying to fit.....in the misfits....

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