Beef Jerky !

[bigredhead]

;) Any jerky fans on here ?

I make my own and can never make enough ( the Rib thread in TF forum got me going with the idea ) ...

IF anyone wants details.. i'll give out the secret !

[Pistonhead]

I am the worlds greatest jerky fan!!! I've had moose jerky, beef jerky, ostrich jerky, deer jerky, muskox jerky, elk jerky, buffalo jerky and probably jerky made from a few other delicious animals.

[Maine_Triker]

LOL can't say I've had that many varieties, but I do love the stuff.

[Yamahauler]

I make my own every year. Some people say its the best they'd ever had.
I usually just use a beef roast, but other times I use deer. I am going to try to make rabbit sometime, but I dont know how good that'll go. haha

[bigredhead]

I usually use " Inside Round " roast beef... I get the butcher to find me a 4 lbs + piece as lean as i can get it and get him to shave it for me .

I still clean it up after i get it . but at least i don't pay for grisle i don't want.

Cut them against the grain and make 1/2 inch steaks... then cut them at a 45 degree to the grain in strips.

Use the biggest ziplock bag available .. freezer bag 2 L or something like that.

Marinade:

1 bottle of regular Soya sauce .. VH.
1 Tsp ( all level ) garlic powder
1 Tsp oinion salt
1 Tsp regular salt
1 Tsp chilli powder
1 Tsp Cayenne powder ( more for hotter )
1 Tsp fine ground black pepper ( a bit less.. upon taste )

1/4 cup of Liquid Smoke ( 1/8th to 1/4 depending on preference for smoke.. i love the stuff)
1/4 cup of Warchestershire
1/4 cup of Teriaki sauce

1 Tbsp of Frank's red hot
1 Tbsp of the hottest stuff you can find on the shelf. ( tobasco is good )

1/2 cup of maple syrup ( Brown sugar also works if you can't find maple syrup... i've even used Aunt Jamaima pankake syrup and it was awsome )


Mix all this in a mason jar.. cap it shake it like hell......and pour the whole thing in the sliced meat... put in fridge for 12 to 18 hrs.... the longer the saltier.

Put in De-Hydrator ( Walmart, 30 $ ) for 12 or x amount of hours depending on temps and humidity .. and enjoy the entire house smelling like meat and smokefor the next 3 days..

Highly recommended :Consume with large amounts of BEER !

[mymint87]

The jerky slabs that form on the back of my calves is all i can handle....

I told my wife to remind me NOT to put my foot down while riding my trike

i guess you could call it Triker Jerky?

[smokinwrench]

My dad makes between 150-200 lbs of jerky every year. He buys briskets by the bundle. He sells most of it, but I always get a couple lbs when he is making a huge order.

[rob0781]

I usually use " Inside Round " roast beef... I get the butcher to find me a 4 lbs + piece as lean as i can get it and get him to shave it for me .

I still clean it up after i get it . but at least i don't pay for grisle i don't want.

Cut them against the grain and make 1/2 inch steaks... then cut them at a 45 degree to the grain in strips.

Use the biggest ziplock bag available .. freezer bag 2 L or something like that.

Marinade:

1 bottle of regular Soya sauce .. VH.
1 Tsp ( all level ) garlic powder
1 Tsp oinion salt
1 Tsp regular salt
1 Tsp chilli powder
1 Tsp Cayenne powder ( more for hotter )
1 Tsp fine ground black pepper ( a bit less.. upon taste )

1/4 cup of Liquid Smoke ( 1/8th to 1/4 depending on preference for smoke.. i love the stuff)
1/4 cup of Warchestershire
1/4 cup of Teriaki sauce

1 Tbsp of Frank's red hot
1 Tbsp of the hottest stuff you can find on the shelf. ( tobasco is good )

1/2 cup of maple syrup ( Brown sugar also works if you can't find maple syrup... i've even used Aunt Jamaima pankake syrup and it was awsome )


Mix all this in a mason jar.. cap it shake it like hell......and pour the whole thing in the sliced meat... put in fridge for 12 to 18 hrs.... the longer the saltier.

Put in De-Hydrator ( Walmart, 30 $ ) for 12 or x amount of hours depending on temps and humidity .. and enjoy the entire house smelling like meat and smokefor the next 3 days..

Highly recommended :Consume with large amounts of BEER !



gaston i'll have to buy all the supplies sometime and get ya to show me how to make this stuff,i love jerky,i usually just buy janets jerky from the corner store best i found yet...

[Murph]

I don't eat it very often, but i definetly like it. Personally, i think deer jerky is better though. My grandpa makes both beef, and deer jerky for us every now and then. It is great.

[bigredhead]

Hey Rob.

If you like and can stomach Janet's.... you'll never go back !

[Dynofox]

My brother loves jerky, he spends about $20 a week on it. LOL

[rob0781]

Hey Rob.

If you like and can stomach Janet's.... you'll never go back !
is the home made better then janets,i love that jerky best i found in stores as of yet...i tried that packaged crap and it seems tasteless and damn near breaks your teeth tryin to bite it.... :)

[Tri-ZNate]

home made smoked deer jerkey is the best! OH its sooo good!

[short4stuff]

What about Sanbos or Sambo's jerky?.. Don't know if you can get it in moncton or not, but I like it alot.. anyone from around here try it? (bigredhead or rob?)

[bigredhead]

Yep.. had it.. the guy who makes the Sambo's tried mine.. thru my neighbor.. and he loved it !

[rob0781]

so how much does it roughly cost to make a batch G??

[Lots_Of_Nothing]

so how much does it roughly cost to make a batch G??

Thats what I'm talkin about, shipped to 13642 :cool:

[smokinwrench]

Thats what I'm talkin about, shipped to 13642 :cool:

My dad sells it for $20.00 a pound. So I would say 21 or so would get it shipped to ya.

[rob0781]

yeah i bet shipping throughout canada and the states wouldn't be that much....$20 a pound sounds like a good price.

[bigredhead]

A 4 lbs FRESH roast costs about 25 to 30 $ or so depending on the sales and cut and then you have to clean it up.. i trim my beef very well.. i leave as little fat as humanly possible ( unlike commercial jerky wich is pretty much sliced and diced ) then the marinade is about 10 $ worth tops..... i've never weighed it after de-hydrating but i'm sure it must be a few lbs dry so about 20 $ a DRY lbs sound about right.

I'm due for another batch so i'll phone you up when i prepare it if you'd like to see the process... Cut and marinade one day... place in de-hydrator the next. dry another 12 hrs .. makes it a 3 day process before you can eat it. and usually all done in 3 days !!!

I bring it at work and people fight over it !! LOL....

Shipping ot the states might be hard.. Customs are very anal with food goods.. only hope is to ship it undeclared and hope they don't check it.. otherwise they seize and destroy it. ( I work for a shipping company.. we have this problem all the time ! )

Anyone else want some let me know... won't be right away but i'll make it happen !

[rob0781]

sweet ,one question where do i get a de hydrater?

[short4stuff]

Rob didnt you read the "recipe" thread?... he said wal-mart for like 30$
:) ;)

[MTS]

I am so makin some o that bigred, sounds good....jerky is more addicting than smokin lol..i love it..
hah

[bigredhead]

Get a few good SHARP knives.. when i make a batch i clean and sharpen 3 good one's and as soon as they get slightly dull.. grab a sharp one and keep going.. once all 3 are dull.. re-clean and sharpen them again.. working with a dull knife sucks and mangles the meat.

I assume everyone knows this.. but naturally.. during the marinade stage.. put the ziplock in the FRIDGE !!!! at all times.. and every few hours if you can get to it try and work the bag to distribute the sauce around.. it's really watery because of the soya sauce but it's good to mash it around a few times during the 12-18 hour soak.

1st and foremost.. when working with meat.. wash your hands before during and after, keep things sanitary at all times... and minimise counter time.. cut the roast in steaks .. and put half of it in the fridge while you work on the other half.. i'm a bit obsesive about the clenliness level of my jerky.. but i feel it's worth it !

[3 weelin geezer]

;) Any jerky fans on here ?

I make my own and can never make enough ( the Rib thread in TF forum got me going with the idea ) ...

IF anyone wants details.. i'll give out the secret !
______________________

I want to know how to speed up drying time. 12 hrs for a little bag is just too longgggggg. Goes in 15 minutes

[bigredhead]

No can do.... you need to dry the meat.. and not cook it.

The temp needs to stay below a certain level otherwise it won't keep. Properly de-hydrated beef, if stored in an air tight container in the fridge ( even on the counter ) will keep for a few months..

Never had a batch hang around for more than a week tho !! LOL...

It can take less time if you make a smaller batch, and live in a very Dry climate.. but for the machine i have ( and i usually add a few extra trays while i'm at it ) with 4 plus Lbs of fresh meat cramed into it.. takes me 10 to 12 hrs of dry time.

[Yamahauler]

It takes me 8 hours to dry 4 full trays about 1 1/4 ft. diameter trays. and i cut my meat fairly thick.

[bigredhead]

I usually dry it overnight... and rather " over-dry " it than underdry .. as you can easily add a bit of moisture to taste.... even tho i like my jerky very dry personally.. it's so salty and hot that you drool like mad as you eat it.

You can place a piece of fresh bread ( or even a moist paper towel ) in with the jerky for a few hours and it will make it a bit less brittle..

Ok.. that's it.. going to the meat shop after work tonight....

[bigredhead]

Here i am... a few hours later : :beer

Ok..

So lets begin.

[bigredhead]

Best aproach if you have the option... is to go directly to the butcher, ask for " Eye or Round " as lean as you can get it.. i usualy get lucky and they go to the cooler and get an unopened slab , the way they get it from the " house ".

Then they open it up..trim the grisle off of it before they weigh it out.. i asked for 4 Lbs and when he dropped it on the scale it was 5.. and i said " I'll make it fit .. wrap it up ! "

Notice the way i cut it in half.. keep cutting in the same direction making 1/2 inch steaks.. then cut the steaks into strips.. you can either make them thicker or thinner.. it's up to you. but try to stay consistent so that they dry all at the same rate.

Too small they get brittle.. and too big is hard to chew and takes long to dry.. you get the hang of it after a few dozen batches !!! :P

As you can see... get some good knives.. sharpen them... clean them and when dull swap. I got it all done with the 5 knives.

Cut it in half to make it more manageble..

I'm picky about my cut.. the piece that the knife tip points to.. i throw out. too much fat . don't pass the inspection.

[bigredhead]

A few more..... :beer

Oh.. very important.. this type of activity should be performed under the influence of alcohol... you'll notice the beer can ( s ) :)

[bigredhead]

Get the ingredients ready.... ALL of them and as you use one.. put it in another pile.. i hate it when i put RED HOT sauce 3 times over...... mmmmmmm hot sauce..

2nd picture did'nt come out too good. but this is a small teaspoonfull of cayenne.. i gave the recipe with " Aprox " amounts... it's close to my own.. but i don't really measure anything... it's a feel and taste thing.

Hint: I like alot of smoke !!!!


Then .. figure out the soak time. and in my case.. it's BURRRRRrrrrrpp.. uhh 11:18pm.. i mixed it up at 11.. and i'm off work tomorrow at 6pm.. it will go in as sonn as i get home and i'll wake up at 6am to check it..

You know.. .. .. i could sleep for 15 hrs before i go to work and i'll push snooze about 5 times before i finally get my ass out of bed.. but i'll wake up at 6am and litteraly run to the kitchen to try a piece... then go back to bed !!!hehe...

[bigredhead]

And here it is.

I used the whole bottle.. but you could easily make 8 lbs with one batch of mix... if you plan to make another one within a few weeks.. it will keep in the fridge very well. ( enough salt and spice in there to last forever.. )

I'll update tomorrow when i put in it the dryer.

[rob0781]

damn that looks good ......gonna have to attempt a batch i think..

[bigredhead]

As you can see. it's pretty easy.. might cost you a few bucks to get all the ingredients at first but once you have everything it's not too bad.

I'll try to save you a few pieces.. but don't wait too long... LOL.. it goes fast ! I mentioned it at work today and already received payment for half of the batch !!!!

[bigredhead]

Drying. :Bounce



Maaaaan.. it smells good in here.. been drying since 6:30.. will be ready when i wake up !!
mmmmmmmm

[Yamahammer490]

Your secret marinade sounds pretty good, Bigredhead. I make my own jerky too, but I prefer it a little less dry and do it in my uncle's smoke house. Mine has to stay in the fridge but a batch never lasts longer than a week anyway.

Here's some pictures of the jerky just coming out of the smoke house, the smoke house itself, and a few dozen chickens ready for dinner. We usually do about 100 chickens, a couple of turkeys, several dozen catfish, and whatever other edible critters were shot recently.

We drink beer too, although the Pabst Blue Ribbon is not my brand. Next time we fire up the smoke house I will try your recepie instead of my standard.

(Also note his Big Red by the smoke house. It's pretty beat up but at least it still runs.)

[bigredhead]

wow.. that thing is huge.. how long does it take to smoke and all that ?

Looks tasty... gotta like working with the work gloves.. grab a chicken.. and change your oil !! one stop shop ! LOL.......

looks frickin good tho.. i use liquid smoke but nothing beats the real thing !!!

[Yamahammer490]

Yeah, there's nothing like real hickory smoke for cooking. The chickens usually take about 12 hours at 200 degrees and the jerky takes about three hours.

Because the stuff I make is cooked rather than dried, a little fat actually makes it better. I suppose that technically means it isn't jerky, but it looks and eats the same! And, man, is it good with beer. :D

Once for New Years I bought a large prime rib roast and smoked it whole for about 4 hours in the morning and then heated it up in the oven later for dinner. It was still very rare and the best I ever had!


I've attached a picture of what it looks like inside the smoke house.

[bigredhead]

OH .. My .. GOD !

can you ship me one of those !!!.. please.... lol...

I was gonna say.. 3 hrs.. wow.. that's gotta be still very rare..... almost bloody !!..

How does this work.. you hose the thing down when you're done ? or let it coat the walls with layers of smoke ??... that's gota smell like heaven.

[Yamahammer490]

The only things that get cleaned are the rods that go through the food and hold it in the racks. The rest of the inside just stays coated in the smokey film that gets thicker and thicker over time.

There's a firebox on the concrete floor. We start a hickory fire at about 4:00 am to heat up the smoke house and then start putting in the food by 5:30 or so, depending upon how much prep work we have to do (and/or how well the coffee is working!)

Then somebody just has to check it every 30 minutes or so to make sure that the fire stays at the right level to maintain about 200 degrees. The rest of the time we just play cards, shoot the bull, and drink beer.

[MTS]

mmmm jerky...beer....mmmm...how do you like thta moose head logger? i was gona pick some up...normally drink kokanee.....and yes i know the kokanee out ther sucks crack cause its brewed in toronto n there shitty water...you need the stuff from out here...lol.....im gona go buy some jerky now.....haha

[bigredhead]

Yep.. love the moosehead.. best out there.

Either get it in cans.. or from a case with the handles not broken as they come in green bottles and if exposed to light or sometimes they put the leftovers from the previous pallet on top of the next one.. it skunks quickly... Get it fresh and it's awsome !

[Oldshell4481]

i like SMOKED venison jerky, other than that we have smiths log house that is in a jar for a dollar a piece and it is delicious, i have tried dehydrating meat to make jerky but i cant get it down, im going to buy one of those 60 dollar luhr jensen smokers for this deer season.. cant wait

[Tri-ZNate]

1 Tbsp of the hottest stuff you can find on the shelf. ( tobasco is good )


he he he :D Look for Dave's Insanity Sauce next time :naughty: I drink tabasco by the spoonful and that insanity stuff I put on with a toothpick.

[bigredhead]

Dave's insanity sauce.. hmmmmmm never seen it . but sounds good. Might be a US thing.

I've made batches of Bulls Eye base sauce.. that's also good ~

[chris200x]

he he he :D Look for Dave's Insanity Sauce next time :naughty: I drink tabasco by the spoonful and that insanity stuff I put on with a toothpick.


I got some stuff that makes Daves look like ice cold spring water. lol