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  • Jerky idea

    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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  • #2
    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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    • #3
      Originally posted by Richtee View Post
      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.
      I should've added I'll be using trimmed eye of round. So the meat should have minimal fat. I wouldn't think there'd be much fat, if any, in those au jus powder packets. When I here prime rib tasting jerky I'm imagining an au jus flavor but then maybe I'm way off.

      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 dip
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      • #4
        Sounds like a crazy idea
        And if you dont try it I think I will...
        Craig
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        • #5
          Originally posted by Ryan View Post
          I love au jus and usually will drink the remaining juice in the cup with French dip
          You mean people don’t do that??
          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 SMOKE FREAK View Post
            Sounds like a crazy idea
            And if you dont try it I think I will...
            Got two whole eye of rounds in the fridge. Going to trim today and cut the narrow end off for jerky and the rest for dried beef. Maybe about 3-4 pounds jerky and 12 pounds of dried beef. Should've got 3 I think busy day, going to do them, smoke 12 pounds ball tip beef roasts for slicing and freezing, got some fish to smoke and some cheese. Hopefully get this all done today before the storm hits.
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            • #7
              Originally posted by Richtee View Post
              You mean people don’t do that??
              My 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 out
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              • #8
                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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                • #9
                  Originally posted by Ryan View Post
                  My 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 out
                  Healthy choice!
                  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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                  • #10
                    Well it wouldn't be cool at all to waste the stuff now would it
                    Craig
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                    • #11
                      Guilty. I'm a sipper. Ain't gonna waist something with taste.


                      Drinks well with others



                      ~ P4 ~

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                      • #12
                        Originally posted by Richtee View Post
                        Those eyes, seared and SV’d are freaking AWESOME roast beef/sammy fodder...
                        That'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.
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                        • #13
                          Originally posted by Ryan View Post
                          That'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.
                          I 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.....

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                          • #14
                            Originally posted by nickelmore View Post
                            I 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.....
                            No generator here, mom and dad offered that I could take their extra. Why? Can't run the well or furnace. They said I could plug microwave in, but I've got my webers and the wood stove in the quail shed to cook on. Only possible thing that would've been nice is a space heater.

                            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 steaks
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                            • #15
                              I wish I had a generator just for my freezers and fridges...Anything else I can handle but losing all my food would be a bad deal...
                              Craig
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