I've seen some people making prime rib jerky and it's got me thinking on how I could make it myself. Here's my idea, it's pretty simple actually. Could I just marinate the meat in au jus with cure 1? I'm thinking this could work. I'm wondering if the end product maybe salty as most commercial au jus are a bit on the salty side IMO. Add some sugar? How long of a soak? Just thinking aloud here and hoping for any input.
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the biggest issue will be the fat content. Fat in jerky is bad. It goes rancid pretty quick when exposed to air. Perhaps the ascorbic acid I’m playing with will help.
As far as your marinade/cure..you can always dilute it a bit... or even simmer some potato chunks in it first..these will draw out salt if that’s an issue. Add cure AFTER the simmer BTW.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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Originally posted by Richtee View Postthe biggest issue will be the fat content. Fat in jerky is bad. It goes rancid pretty quick when exposed to air. Perhaps the ascorbic acid I’m playing with will help.
As far as your marinade/cure..you can always dilute it a bit... or even simmer some potato chunks in it first..these will draw out salt if that’s an issue. Add cure AFTER the simmer BTW.
I like the idea of simmering the potatoes just for the fact of eating the potatoes after I love au jus and usually will drink the remaining juice in the cup with French dipsigpic
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Originally posted by Ryan View PostI love au jus and usually will drink the remaining juice in the cup with French dipIn 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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Originally posted by SMOKE FREAK View PostSounds like a crazy idea
And if you dont try it I think I will...sigpic
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Those eyes, seared and SV’d are freaking AWESOME roast beef/sammy fodder...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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Originally posted by Ryan View PostMy wife thinks it's gross when I do that. My reply is usually WTF you just dipped your sandwich in it, pretty much same thing I'm just cutting the bread and meat outIn 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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Originally posted by Richtee View PostThose eyes, seared and SV’d are freaking AWESOME roast beef/sammy fodder...sigpic
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Originally posted by Ryan View PostThat's what the ball tip are for, part of the sirloin. I did some for my boys birthday party last week and sliced paper thin. Same price as the eye of round just a bit more fat in them. If we weren't risking a power outage I'd SV one roast and compare.
You could always plug the SV into the generator.....
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Originally posted by nickelmore View PostI seen ball tip at RD and was curious about that. Problem is I think they weigh 30 lbs.
You could always plug the SV into the generator.....
The biggest ball tip I've got has been 8 pounds. These were 3ish. Man I really like them, especially for the price. The meat cutter at the grocery store will sell steaks from them, usually pick up a couple in the summer time. He told me to give them a try last year and I've been hooked. Got these for $3.79 a pound. So basically I could have a burger which is about $3 a pound or these for $.79 more. I'll take the steakssigpic
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