Anyone made jerky?

mosesbotbol · 02-02-2009, 04:46 AM

Pain in the ass that I won't go through again. Unless you have a gravity slicer and drying trays, it's a big friggin project. It can be done in an easier way, but to get the smoke and all that is a real process.

Another key is to get the meat a decent price, or you not far apart from the what the pro's charge, which is usually around $16.00 a pound for Jerky (if memory serves me correct).

Kreth · 02-02-2009, 07:21 AM

Quote:

Originally Posted by mosesbotbol

Another key is to get the meat a decent price, or you not far apart from the what the pro's charge, which is usually around $16.00 a pound for Jerky (if memory serves me correct).

Yeah, my wife is great at sniffing out sales. A few times now she's got the London Broil on a 2-for-1 deal. I do one on the grill and make jerky with the other.

RevSmoke · 02-02-2009, 07:47 AM

Make my own jerky on a regular basis. Usually it is venison, but when that is all gone, I do beef. I have also experimented with turkey and salmon - but, umm, let's just say that didn't go over so well, and so, we haven't gone back and don that again...

Some people talk about slicing it thin enough, true. But personally, I like it a little thicker. We don't like shoe leather jerky. We cut it a little thicker, and dry it to the point that it is the consistency somewhere between dried beef and storebought.

I do it in the oven on old refrigerator racks.

And for seasoning, I did my own thing for about 20 years. Then, about 6 years ago I found Hi Mountain Jerky Cure (http://www.himtnjerky.com/) and available for realy cheap at Cabelas, Gander Mountain, and other such stores - even in a local grocer started carrying it. I can get seasoning for 15 pounds of meat for about $7. What is great about this stuff is that I don't need to put the meat in a smoker - all I need is the oven.

The trick I have found is to let the cure work on the meat long enough. Like I said, I cut the meat a little thicker 1/4 -3/8 inch thick. And when I dry it, I like it with a little flex to it.

I have also found that I can take any of the HiMountain seasonings and jazz it up a bit. My favorite jazz is simply some cayenne pepper sprinkled generously on each piece in the seasoning step, before letting it refrigerate and soak into the meat.

02-02-2009, 04:46 AM	#1
mosesbotbol That's a Corgi Join Date: Oct 2008 First Name: Moses Location: Boston Posts: 6,171 Trading: (6)	Re: Anyone made jerky? Pain in the ass that I won't go through again. Unless you have a gravity slicer and drying trays, it's a big friggin project. It can be done in an easier way, but to get the smoke and all that is a real process. Another key is to get the meat a decent price, or you not far apart from the what the pro's charge, which is usually around $16.00 a pound for Jerky (if memory serves me correct). __________________ Port Wine & Claret \| British Cars \| Welsh Corgi's

02-02-2009, 07:47 AM	#3
RevSmoke Ain't Never Gonna Leave Join Date: Oct 2008 First Name: Todd Location: Northcentral woods of Wisconsin Posts: 6,874 Trading: (51)	Re: Anyone made jerky? Make my own jerky on a regular basis. Usually it is venison, but when that is all gone, I do beef. I have also experimented with turkey and salmon - but, umm, let's just say that didn't go over so well, and so, we haven't gone back and don that again... Some people talk about slicing it thin enough, true. But personally, I like it a little thicker. We don't like shoe leather jerky. We cut it a little thicker, and dry it to the point that it is the consistency somewhere between dried beef and storebought. I do it in the oven on old refrigerator racks. And for seasoning, I did my own thing for about 20 years. Then, about 6 years ago I found Hi Mountain Jerky Cure (http://www.himtnjerky.com/) and available for realy cheap at Cabelas, Gander Mountain, and other such stores - even in a local grocer started carrying it. I can get seasoning for 15 pounds of meat for about $7. What is great about this stuff is that I don't need to put the meat in a smoker - all I need is the oven. The trick I have found is to let the cure work on the meat long enough. Like I said, I cut the meat a little thicker 1/4 -3/8 inch thick. And when I dry it, I like it with a little flex to it. I have also found that I can take any of the HiMountain seasonings and jazz it up a bit. My favorite jazz is simply some cayenne pepper sprinkled generously on each piece in the seasoning step, before letting it refrigerate and soak into the meat. __________________ Todd__ "Smoke what you like, and enjoy it!"