More Jerky, but with FoodPorn..... - BBQ Central

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Old 01-30-2014, 09:38 PM   #1
Max
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More Jerky, but with FoodPorn.....

As alot of you know I have been making jerky for years now, and started smoking it about 2 years ago.

Like BW I am passionate about it LOL!!! The way I make my jerky is with a marinade. I find a choice cut of meat normally Eye of the Round. You really want a very lean piece of meat for this.

I cut into strips, and then about 3/16 of an inch thick, this thickness is so that the jerky does not completely dry out. Any thinner tends to dry out alot.

As for the marinade, I guess I can hook people up with it... This is a sweet marinade almost Teriyaki.


Recipe:

2/3 cup Brown Sugar
1/2 cup Soy Sauce
1/4 cup Water
4 TBSP. Garlic Powder
4 TBSP. Minced Garlic
2 TBSP. Kosher Salt
2 TBSP. Neutral Oil (Canola Oil)
1 TBSP. Minced Ginger (2 tsp. if Ginger Powder is used)
2 TBSP. Red Pepper Flakes (optional for heat)


Directions:

Mix all ingredients together, put liquid into zip lock bag. Place meat strips into liquid, place in refrigerator for up to 48 hours.

After meat has marinated drain, meat place on tray or cutting board, and press out excess liquid from meat strips. This is important, you want them to be as dry as possible. This will also reduce the time in the smoker.

After the pressing, you can place back in refrigerator for up to another 24 hours if needed.

1.Now place all jerky on hooks and get them ready to place in the smoker.


2. You want to make sure that you keep an eye on this, checking every hour or so. (hour one)


3. Hour Two


4. Hour Three


5. Constantly monitor your temperatures, I stick around 125 until the last hour. then push it up to between 275, and 300.


6. Five Hours in, not quite there.


7. And done, after only eight hours.




I make Jerky when ever I can, wanted to post this months ago, forgot I had the pictures.....

LoL, It's all good.
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Old 01-30-2014, 10:04 PM   #2
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Dude, your mom is going to be so pissed when she sees you making jerky on her favorite dress.
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Old 01-31-2014, 02:37 AM   #3
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Looking good Sir.
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Old 01-31-2014, 05:51 AM   #4
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Nice work!
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Old 01-31-2014, 08:18 AM   #5
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I concur "Nice Work!"
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Old 05-10-2014, 12:37 PM   #6
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I keep getting reports on some jerky that is sold in a locker plant in Post, TX that is supposed to be the best there is. Its cut in thick plugs and encrusted with coarse grind black pepper. Its obviously cured as can be seen from the red interior. Leaning toward the theory the stuff is smoke cooked as opposed to dehydrated because it dont look very dried out or shriveled up. I am trying to figure out how to clone it at home. Struggling right now trying to decide if they use a dry cure..brine or a marinade. Any input appreciated.
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Old 05-10-2014, 12:46 PM   #7
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Just by looking at it, it looks to be smoked, and cured, not marinated. When marinated the meat will take the color of the marinade. And unless this marinade is bright red, which I doubt, it will be cured.

Have you tasted any of this? That can give some clues too...
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Old 05-10-2014, 01:51 PM   #8
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Good point. I was thinking of replacing the salt ration in the marinate with TQ and see what happened..but think your right come to think on it. Making that stuff could be like making a phoney smoke ring for a brisket. Sprinkle heavy with TQ let is set 20 mins and wash it off with a garden hose. That can make the top inch of brisket light pink. Course a curing brine would get more flavor in it. Any flavor in the brine is going to wind up all the way through. Be very similar to the way folks make corned beef..ham..bacon etc. Could also explain how the meat retains so much resemblance to its former self. You just a smarty pants. I am going to work on a flavorful curing jerky brine as we speak. Any suggestions? Maybe need some TQ on this deal.
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Old 05-12-2014, 03:22 AM   #9
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Personally B Dub, I dont not use curing salt, pink salt, or any of that. In the end if you use too much of it, it can be harmful to the recipient.

With my jerky I really only stick to a couple types too, what I like. If someone wants something different when I make it, if they pay me for it I will make it for them. However the type you have pictured here is kinda different and if you want, I will try a couple of different methods and see what the out come will be.
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Old 05-12-2014, 09:49 AM   #10
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Thanks sounds good. I havent used any nitrates on jerky previously either..but did buy a bag of TQ to use on this project. The general theory as espoused by Joe Ames is if you can get enough nitrates into a hunk of meat that is capable of being harmful to health..it would be too salty to eat. Mixing the stuff with salt is a safeguard to protect from using too much.
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