jerky

[sparty12345]

whats the best kind of meat for smoking jerky? i`m going to the butcher today. do I need jerky rods?
Thanks.

[TexasBorn]

While yore at it, tell us idjits how to do it, too.

TB

[TAR RIVER RAT]

Top round, bottom round, flank steak. Any lean beef, venison,buffalo, maybe even goat dog. You want to cut off any fat as it wll turn rancid after a while. I don't have that problen as it gets gone quick. Have never made any in the smoker but have made plenty in the oven. I put my strips on 18inch k'bob rods and lay them on a U shaped holder I made 30 years ago.
Tarjerkey

[Zeeman]

I've tried it all many different ways (turkey, pork, beef) and found that beef rump roast makes the best. Gotta watch how ya slice it, crosscut only. Even cuts/slices of meat is the key to making good jerky also.
I only make it when I find it under $1.79 or so. Any higher it's to gooda cut for jerky. Never use my deer meat, not as plentiful plus to much other good for dat.
z

[bigwheel]

Dittos to whut Tar said on the meat. Venison works great if you got some...otherwise I would go with round steak. Aint never tried buffloes, goats, dawgs, or el gatos. If you want to hang it..a straightened out coathanger works purty good for po boys. Just thread the meat strips on there..make a 90 degree bend on the ends and fasten it to the bottom of your cooking racks using Southern Injuneering techniques. Try to keep the heat around 140. If the temps get much higher than that might be making something edible but it aint jerky. Real jerky making is a dehydrating process..not a cooking method.

bigwheel

[TexasBorn]

So when I'm eatin jerky, I eatin dried raw meat??? :shock:

TB

[bigwheel]

Yeppers..if it be made right. Taking the water out of it is whut gives its preservative qualities. Smoke is a also a real good preservative. I kept a smoked brisket in the refrigerator all summer one time..and the lady I give it to say it was the best she ever ate.

bigwheel

[TexasBorn]

God rest her soul......

:lol:

TB

[bigwheel]

Naw she still alive and kicking. Cute little short legged middle aged kraut beer tender from the local watering hole. She very fast and efficient. You set down an empty you betta be careful or you will bump the full one. Very hard to leave that place. Best strategy is to turn your mug upside down and run to the door.

bigwheel

[TAR RIVER RAT]

Bigwheel, you are a trip :D :lol: 8)
Tarrib

[TAR RIVER RAT]

TB, I keep mine in the oven 180*. You want to dry it, not cook it. Next time I make some I will send you a couple ,
Tar

[TexasBorn]

Bigwheel, you are a trip :D :lol: 8)
Tarrib

A one-way trip, big-time!

Sending me some jerky? Dat's terrrific! I'll get Bigwheel to send you that Kraut beer tender, and we'll be even. :lol:

:lol: TB

[TAR RIVER RAT]

Bigwheel, you are a trip :D :lol: 8)
Tarrib

A one-way trip, big-time!

Sending me some jerky? Dat's terrrific! I'll get Bigwheel to send you that Kraut beer tender, and we'll be even. :lol:

:lol: TB

Then I would have 2 Germans in the house 8)
Tarbeer

[TAR RIVER RAT]

In fact, I am taking the meat out of the freezer now. PM where to send it.
Tarjerky

[Grumpy Gator]

Ok, now you guys got me hungry fer some jerky... just got me a jerky rack for the oven...

TRR, tell me yer secrets fer oven jerky.

Zeeman, you said slice across the grain? Everything I see on the net says slice it with the grain. Which is right? Anybody?

[rstcso]

Alton Brown did a Good Eats show on making jerky. After slicing and juicing up, he placed the strips into new, clean air conditioner filters (the kind that are corrugated-looking). After placing in the filters, he stacked about 8 together and bungy-corded them to a box fan. Then he placed it in the window so the smell would exhaust out of the house. After about 8-10 hours... jerky!

I wish I'd recorded this one. I'm watching for it again. I just got a dvd recorder with built in hard drive. I'm in the process of editing and copying some of the shows I have on the dvr, then burning a dvd.

[bigwheel]

Good Lawdy whut a brilliant idear. Aint no wonder I like to watch him nearly as good as Rachel Ray.

bigwheel

[TexasBorn]

We're not going to start talking about Rachael, cabooses and head lights again are we? :?

TB

[grillmaster]

As my wife's motto goes. With a butt like this who needs big headlights.

[TAR RIVER RAT]

TRR, tell me yer secrets fer oven jerky.

If you want not so chewy, across the grain. Chewy,like I like it, with the grain.

OK This is World Famous, highly simple. You need, k-bob metal skewers, a small spray bottle, spicy season-all seasoned salt, course ground pepper or peppered season-all seasoned salt, dark liquid smoke(not the clear stuff),and slices of meat uniformly cut to approx the same thickness( I cut mine about 3/16inch. more than 1/8 and less than 1/4)
Cuts easier when half frozen. I get mine US Choice beef round for rouladen, a German dish, and then cut it into strips.
In a glass flat dish, cover lightly with seasoning salt, and pepper as spicey as you want it. Place a layer of meat strips on top of the seasoning not touching each other. Put some liquid smoke in the spray bottle and LIGHTLY spray the meat in the dish. Then add a layer of seasoning salt and pepper, then another layer of meat,then spray and continue to layer and salt and spray till all the meat is in the dish. Cover and set in reefer till you put it on skewers, not touching each other. From 1 to 24 hrs.
Keep oven around 180*, no higher. Should take 4-5-6-8 hours depending on the humidity. You are drying it, not cooking it.
Now I know you can add just about anything to this,BUT, this simple way IS World Famous, and every one who has had it, liked it. It may take a couple of times to get it seasoned like you like it, but then you got it made for life.
Tar

[Zeeman]

Yep, cut accross the gain for good chew. With the grain if ya want to pull your teeth out.
Remember that 1/4 inch slices need to be at 135 degrees for at least 6-7 hours (if dehydrator has fan, if not longer time needed).
You will get real close to 1 pound of jerky per 3 pounds of raw meat.

Never hit the streams without a pocket full :D :D
z

[rstcso]

Since obviously I have too much time on my hands, I found the recipe from Alton Brown. If you want read the reviews, etc., go to:
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_31151,00.html

If you don't want to bother, here it is:

1 1/2 to 2 pounds flank steak
2/3 cup Worcestershire sauce
2/3 cup soy sauce
1 tablespoon honey
2 teaspoons freshly ground black pepper
2 teaspoons onion powder
1 teaspoon liquid smoke
1 teaspoon red pepper flakes
Special Equipment: 1 box fan, 4 paper air-conditioning filters, and 2 bungee cords

Trim the flank steak of any excess fat, place in a zip-top bag, and place it in the freezer for 1 to 2 hours in order to firm up. Remove the steak from the freezer and thinly slice the meat with the grain, into long strips.

Place the strips of meat along with all of the remaining ingredients into a large, 1-gallon plastic zip-top bag and move around to evenly distribute all of the ingredients. Place the bag into the refrigerator for 3 to 6 hours.

Remove the meat from the brine and pat dry. Evenly distribute the strips of meat onto 3 of the air filters, laying them in the grooves and then stacking the filters on top of one another. Top these with 1 empty filter. Next, lay the box fan on its side and lay the filters on top of it. Strap the filters to the fan with 2 bungee cords. Stand the fan upright, plug in and set to medium. Allow the meat dry for 8 to 12 hours. If using a commercial dehydrator, follow the manufacturer's directions.

Once dry, store in a cool dry place, in an airtight container for 2 to 3 months.

All reviews are 5 stars. One person switched to using screen so they could be washed and reused. I've got to try this!

[bigwheel]

Thanks Brent..got it saved. That Alton Brown is just too much of a smarty pants...even though Rachel Ray got much mo betta headlights and caboose:) The dirty dawg has nearly swiped my jerky soak recipe but not quite. Now I trying to figger the cost on this operation. Seems like them fancy ac filters run about 5 bucks each and from whut I am gathering is they aint reuseable? Think you got a wise pal who trying to come up with some kind of workable alternative. My mind is running wild here as to why a fella couldnt hang them strips up in the upright of the ever present offset pit..and plug the fan in to blow through the firebox and out the exhaust. Maybe even make the air stream pass over a one eyed electric hotplate with a chunk or two smoldering thereon..to give it some smoke flavor. Should have it contained to keep the flys off of it and no cost for them fancy filters. Telleth me whut you think.

bigwheel

ps..Got this recipe from an old DPS dispatcher down in Corpus about 35 years ago. His name was Pickett Durrough. It be the only one I ever used. I normally use round steak less somebody give me some deer meat and let it swelter 12 hours in the ice box after stripping it up.

Pickett Durrough's Jerky Soak

1 cup wooster sauce
1 cup soy sauce
1 T. onyawn powder
1 T. garlic salt
1 T. black peppa

[TAR RIVER RAT]

Meat is cut, seasoned and in reefer. Tomorrow it goes in oven.
Tarluvjerkeytoo

[Zeeman]

Go to Wally World and pick up a Nesco American Harvest Food Dehydrator & Jerky maker ($30.00, when I got mine), can get extra trays. Came with 2, and I picked up 4 more.

I've tried all the seasonings, soyie sauce, onion powder, garlic, hairyokee sauce, etc.

Here's my recipe for jerky:

5-7 pounds sliced rump roast
1 bottle Dales Seasonong
4 oz bottle liquid smoke, mesquite (I find hickory to strong),
1/2 - 3/4 cup brown sugar
1 tablespoon Red Pepper (nice, but 2 tablespoon nicer)
1 tablespoon black pepper
1 tablespoon salt
1 tablespoon Tony's

Mix all stuff well, add meat (make sure meat is covered). Let marinate for 8-12 hours.

1/4 slices will take 7 hour at 155 in dehydrator.
z

[Grumpy Gator]

Speakin' of Jerky...

I was surfin', looking fer other ideas on the 'Net and I keep comin' across these funny machines that make jerky outta hamburger meat...

What's that all about?

Is that in the same category as liquid smoke, boiled ribs, and chili w/beans?

I'd think hamburger is too fat to make jerky outta... plus, well, nevermind... just too many things seem wrong about that...

[txpgapro]

I use top round. I don't get involved as youall do. I soak it in Kikkoman's teriayki sauce with lemon pepper, then I dust it with Greek seasoning and throw it on the dehydrator. Two days later it's jerkey. Always good and not much to it.

[gsmith]

I use ground venison which I grind myself. My buddy makes his from ground beef which he grinds himself from some sort of roast with little fat.

[Grumpy Gator]

So you're sayin' that ground meat makes good jerky? Anybody else?

[camocooker]

I try to buy the leanest roast I can find on sale. I'll put it in the freezer just long enough to firm the hunk up and not freeze. That way I can slice it thin against the grain.

I like the look of Wheelers soak, mine is very close, I add a drop of liquid smoke. After soaking for 2 hours I add fresh cracked black pepper and dry it in the "as seen on TV" dehydrator.

Sure beats payin' 12 bucks a pound in the store for stuff that tasets like card board.

[Zeeman]

So you're sayin' that ground meat makes good jerky? Anybody else?

Yea if'n ain't got no teef :lol:
z

[Oli]

Here are some of Stogie's jerky recipes.

http://mywebpages.comcast.net/ktaylor11/kevi.htm

and more
http://forum.cookshack.com/ubb/ultimatebb.php?ubb=get_topic;f=4;t=000173#000002

and more
http://forum.cookshack.com/ubb/ultimatebb.php?ubb=get_topic;f=4;t=000136#000006

and more
http://www.justjerkyrecipes.com/inxjer.html

[Steve-O]

1 bottle Dales Seasonong

What is Dales Seasoning????

[TB]

Dale's seasoning: http://www.southernconnoisseur.com/dalsteakseas.html

There were 3 Dale's Steak houses. The first I think was in Florence, AL. I think it is the only one remaining. My wife and I ate there after our wedding reception.

Been using it for 20 years. This is good stuff. 30 minutes in the stuff makes steaks happy. Since Dales, there have been copycat seasonings on the market.

[david brace]

We're not going to start talking about Rachael, cabooses and head lights again are we? :?
...I KNEW we were missing something here for a while. Just couldn't put any of my fingers on it... :shock: :wink:

DB

[TB]

DB
Where, praytell, didest thou dig that ole post up?
TB (TexasBorn)

[david brace]

TB...I was looking at THIS thread and I just flipped back to page 1...and there it was...about 3/4 down the page.

DB

[TB]

I see..........duhhhhhh.

[Steve-O]

So you're sayin' that ground meat makes good jerky? Anybody else?

I've tried ground and didn't like it.

[david brace]

I had Buffalo jerky when out in Colorado...but it was not nearly as spicy and tasty as Tar's own blend...it also was commercially made, altho sold by the local tribe.

DB

[vinman]

Alton Brown did a Good Eats show on making jerky. After slicing and juicing up, he placed the strips into new, clean air conditioner filters (the kind that are corrugated-looking). After placing in the filters, he stacked about 8 together and bungy-corded them to a box fan. Then he placed it in the window so the smell would exhaust out of the house. After about 8-10 hours... jerky!

I wish I'd recorded this one. I'm watching for it again. I just got a dvd recorder with built in hard drive. I'm in the process of editing and copying some of the shows I have on the dvr, then burning a dvd.

I know this is getting way off this topic but I am wondering which model DVD recorder you have?
I did so much research on these a few months back and couldn't get much info on the ones with hard drives.
More importantly, are you happy with the one you have?

Now back to the Jerkey topic :wink:

[bbqinlaw]

Does anyone know of a place to buy really good beef jerky online? I love beef jerky, but can't stand the store bought stuff, atleast the brands I've tried thus far. The meat market I used to buy from has changed hands and the quality of the beef jerky has gone down hill.

[TB]

Does anyone know of a place to buy really good beef jerky online? I love beef jerky, but can't stand the store bought stuff, atleast the brands I've tried thus far. The meat market I used to buy from has changed hands and the quality of the beef jerky has gone down hill.
If I were you, I'd get prices from Tar and Zee. You'll have to force some money on 'em, but they aught to see a bidness opportoonity here.

Heck, I'd be a regular customer.

TB

[TAR RIVER RAT]

Does anyone know of a place to buy really good beef jerky online? I love beef jerky, but can't stand the store bought stuff, atleast the brands I've tried thus far. The meat market I used to buy from has changed hands and the quality of the beef jerky has gone down hill.

Check on Ebay. I saw a bunch of different items there. That said, If you want the best jerkey made, make it yourself in the oven using the SIMPLE, time tested, used to be secret, World famous, eat it all up, hard to give away, recipe of the River Rat that was posted yesterday.
This is some really good stuff and once you make it, you will be your own best customer for life.
Tarjerky

[atbguy]

Maybe I'm really tired, but I'm trying to visualize how you put the meat on the skewers and I just can't quite figure it out... don't guess you're next jerky you make you could post a couple pics of the process? I'd sure be in debted to ya! Thanks!

[david brace]

Well, that's a good-o idea, Tar...whatcha think of that?

DB

[TAR RIVER RAT]

I will do that and it won't be long in coming. Taking some meat out now. But you just hang the strips of meat on the skewers and then hang the skewers horizontal on the U shaped holder.
Tar

[Steve-O]

Here's is how they hang it in a bullet smoker....

http://www.randyq.addr.com/jerky/ecbjerky/jerky_on_the_ecb.htm

[cleglue]

Steve-O,

I find Dale's at most Walmart. Many other grocery's sell Dale's. Another Alabama brand is Moore's. It is less salty than Dale's.

[TB]

Yeah, I've used the both. Prefer Dale's but just because of the years I've used it.
TB

[Zeeman]

Dales works well with dem chuck eye steaks. About 2 hours help that cut.
z

[WBC]

TexasBBQRub goes good in jerky too.



We have been secretly working on a jerky recipe for a couple months. We will be offering it for sale at www.yellowrosejerky.com hopefully after this weekend. I still need to finish the page.

http://www.texasbbqrub.com/jerky/images/nav/hdr.gif

[1044]

Now, whodathunkit? I always thought jerky was made out of meat. Danggone if that Blake ain't found a way to cut costs. Then again, maybe not. If he gets the same amount of loss out of those pricey petunias, it may cost more. I bet it smells good either way.

[Steve-O]

We have been secretly working on a jerky recipe for a couple months.

Let us know when it's available. I'll take some...it comes with instructions, right?

[WBC]

Only instuctions are to eat it. We're selling jerky already made, not just the recipe.

[rstcso]

We have been secretly working on a jerky recipe for a couple months.
Is this the same secret jerky recipe you posted the pictures of making a few months ago? Do you mean that secret :roll: ?

[david brace]

I see new avatars, fellers...Blake went back to an old one and Steve-O has a new identity-crisis-driven avatar...Whazzup with that one, Steve-O???

DB

[WBC]

We have been secretly working on a jerky recipe for a couple months.
Is this the same secret jerky recipe you posted the pictures of making a few months ago? Do you mean that secret :roll: ?

Unless you can tell me what's in the marinade then its' a secret isn't it?

[Texana]

We have been secretly working on a jerky recipe for a couple months.
Is this the same secret jerky recipe you posted the pictures of making a few months ago? Do you mean that secret :roll: ?

Unless you can tell me what's in the marinade then its' a secret isn't it?

Well I cant stand it ... I gotta share the secret here on the forum with all my BBQ Brothers and Sisters .....

Here is what the "Secret" marinade has in it .....


Spices .....


Yep can ya believe something as simple as spices ..... durn thats no secret .... and I can tell ya'll something else .... being lucky enough to have been on some of the taste testing .... ( well only twice ... after the second time they wont let me have no more ... something was yelled about tasting it, not hogging the whole bag and not sharing ... whatever ) this stuff is awesome .....

Thanks Bill and Blake .... good stuff

[david brace]

Looking forward to trying some.

DB

[Steve-O]

I see new avatars, fellers......Whazzup with that one, Steve-O???DB

Zilla inspired me to do something different. Thought the fish on a BBQ forum might not be right. I'm looking for an avatar that I can use on various forums.

I like the "S", but probably need to get away from the superman S at some point. Gotta get the image under 6k too!

[M38A1]

Gotta get the image under 6k too!

Bounce a PM to PhotoKirk when you find one you like. He's a graphics wizard and can do magic...

[david brace]

see the avatar changed color too. I like it better this way. THe other way is too comic-book recognizable. I would like to find a good pix of Tesla also, altho I like this one, it is originally an artists rendition of the event.

DB

[david brace]

TRR, tell me yer secrets fer oven jerky.

If you want not so chewy, across the grain. Chewy,like I like it, with the grain.

OK This is World Famous, highly simple. You need, k-bob metal skewers, a small spray bottle, spicy season-all seasoned salt, course ground pepper or peppered season-all seasoned salt, dark liquid smoke(not the clear stuff),and slices of meat uniformly cut to approx the same thickness( I cut mine about 3/16inch. more than 1/8 and less than 1/4)
Cuts easier when half frozen. I get mine US Choice beef round for rouladen, a German dish, and then cut it into strips.
In a glass flat dish, cover lightly with seasoning salt, and pepper as spicey as you want it. Place a layer of meat strips on top of the seasoning not touching each other. Put some liquid smoke in the spray bottle and LIGHTLY spray the meat in the dish. Then add a layer of seasoning salt and pepper, then another layer of meat,then spray and continue to layer and salt and spray till all the meat is in the dish. Cover and set in reefer till you put it on skewers, not touching each other. From 1 to 24 hrs.
Keep oven around 180*, no higher. Should take 4-5-6-8 hours depending on the humidity. You are drying it, not cooking it.
Now I know you can add just about anything to this,BUT, this simple way IS World Famous, and every one who has had it, liked it. It may take a couple of times to get it seasoned like you like it, but then you got it made for life.
Tar

Here is the link for Tar's World-Famous Jerky pictorial:

http://www.kodakgallery.com/Slideshow.jsp?mode=fromshare&Uc=13nzucny.5lz6f2zm&Uy=-eqj31y&Ux=1

[M38A1]

Man that looks easy. Now on my 'short-list' of stuff to try....

But how do you know when it's 'dry' and past the point of going bad? Would it be best stored in a paper bag, or does it not last that long? :D
~m

[TAR RIVER RAT]

You should be able to bend it and not break. Do it one time and you will know. Also the smell Will have you eating it all along the drying process so you will know when to turn it off. It will take at least 4 hours at 180* and 2-3 lbs of meat. I have never had any go bad as it gets gone . I did this batch Sat and I still have some in an uncovered bowl and 2 sticks in a plastic bag. Also I sealed some in vac-bags and sent it out. Like I said, try it one time and you will know if you did anything wrong but this method is foolproof.
Tar

[david brace]

... Also I sealed some in vac-bags and sent it out. :D :D :D

Grazie

[david brace]

TRR, tell me yer secrets fer oven jerky.

If you want not so chewy, across the grain. Chewy,like I like it, with the grain.

OK This is World Famous, highly simple. You need, k-bob metal skewers, a small spray bottle, spicy season-all seasoned salt, course ground pepper or peppered season-all seasoned salt, dark liquid smoke(not the clear stuff),and slices of meat uniformly cut to approx the same thickness( I cut mine about 3/16inch. more than 1/8 and less than 1/4)
Cuts easier when half frozen. I get mine US Choice beef round for rouladen, a German dish, and then cut it into strips.
In a glass flat dish, cover lightly with seasoning salt, and pepper as spicey as you want it. Place a layer of meat strips on top of the seasoning not touching each other. Put some liquid smoke in the spray bottle and LIGHTLY spray the meat in the dish. Then add a layer of seasoning salt and pepper, then another layer of meat,then spray and continue to layer and salt and spray till all the meat is in the dish. Cover and set in reefer till you put it on skewers, not touching each other. From 1 to 24 hrs.
Keep oven around 180*, no higher. Should take 4-5-6-8 hours depending on the humidity. You are drying it, not cooking it.
Now I know you can add just about anything to this,BUT, this simple way IS World Famous, and every one who has had it, liked it. It may take a couple of times to get it seasoned like you like it, but then you got it made for life.
Well, I FINALLY bought the seasoned pepper and seasoned salt, or whatever they're called, to make Tar's World Famous Beef Jerky. Now all I need is the spray bottle that I set aside for this project about 6 months ago...

DB