Spike Brewing 12.5 Conical Fermenter Giveaway - Enter Now!

Home Brew Forums > Food and Beverage > Meat Smoking, Curing and Sausage Making > Awesome!

Reply
 
LinkBack Thread Tools
Old 12-14-2010, 02:10 AM   #1
r8rphan
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2010
Location: Shingletown, CA
Posts: 1,717
Liked 21 Times on 21 Posts
Likes Given: 8

Default Awesome!

Glad to see this forum..

Once I get to a place where I'm semi comfortable brewing AG, and can settle into somewhat of a routine.. I want to learn to make jerky.. and make it exactly how I like it and save money in the process..

I love jerky, and I can never get the kind around here that I like.. And what I can get, costs a small fortune...

I live in the woods where there's a lot of, well, 'wood'... and so I want to make a jerky smoker.. the kind that doesn't require a power receptacle...

__________________
"DOH!"
Homer Simpson


"Beer is living proof that God loves us, and wants us to be happy."
(possibly said by) Ben Franklin (maybe)


Quote:
Originally Posted by arturo7 View Post
Damn, where's my arm?.

"You can pick your nose, and you can pick your friends... but you can't pick your friends nose!"
George Carlin
r8rphan is offline
 
Reply With Quote Quick reply to this message
Old 12-14-2010, 02:39 PM   #2
therealrsr
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2010
Location: O'Fallon, Missouri
Posts: 194
Liked 1 Times on 1 Posts

Default

Not sure what you are searching for but this might get you started...
Flank steak (my favorite but any lean cut will work) sliced into thin strips or 1/3" cube strips. Along the grain.
1 cup brown sugar
1 cup soy sauce
Kosher Salt to taste
Black pepper to taste
Mix and Marinate overnight. This is a good base that I have tweaked many different ways. I prefer a good base of sweet and salty with hints of whatever I am in the mood for such as onion, garlic, hot sauce, various peppers, teryaki, apple cider, etc.
I line them on the thick wooden skewers and slip through the grill grating to hang. You can get a lot in one batch this way vs. laying across the grate
Hickory or Oak (I'm from MO so my wood pile is full of them)

__________________
therealrsr is offline
 
Reply With Quote Quick reply to this message
Old 12-14-2010, 03:26 PM   #3
r8rphan
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2010
Location: Shingletown, CA
Posts: 1,717
Liked 21 Times on 21 Posts
Likes Given: 8

Default

There's a style of jerky that's never at the local sotrews up here, but I could find in convenience stores and liquor stores down in SoCal when I lived there..

It's the style I got hooked on as a kid..

It's usually in fairly large sheets, say in the range of 3" x 6" to 4" x 10".. It's very thin and flat... Not a lot of texture on the surface.. It's so thin that you can kinda see light through it.. It's also packed full of flavor.. You have to pretty much tear it apart with your teeth and it makes your head 'jerk' a little when you do.. (hence the name 'jerky' I always thought).. It also takes a while to chew... But you'd get flavor out of it the whole time...

The thick, soft tender stuff has it's place, but I miss that stuff big time... The Jack Links stuff is sorta middle ground, and I really like it too, but it's pricey...

__________________
"DOH!"
Homer Simpson


"Beer is living proof that God loves us, and wants us to be happy."
(possibly said by) Ben Franklin (maybe)


Quote:
Originally Posted by arturo7 View Post
Damn, where's my arm?.

"You can pick your nose, and you can pick your friends... but you can't pick your friends nose!"
George Carlin
r8rphan is offline
 
Reply With Quote Quick reply to this message
Old 12-14-2010, 03:50 PM   #4
therealrsr
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2010
Location: O'Fallon, Missouri
Posts: 194
Liked 1 Times on 1 Posts

Default

Just can't do the jacks links. The soft and tender to leather is as much of a function of the time on the smoker than the cut. Of course paper thin will dry quicker than 1/4 inch strips but both can be made into leather. Your style is the thin strips referenced. I do the cube more often because it leaves more partially rendered fat for flavor, but love them both. I am a jerky junky and have been forever.

__________________
therealrsr is offline
 
Reply With Quote Quick reply to this message
Old 12-14-2010, 04:32 PM   #5
arturo7
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
arturo7's Avatar
Recipes 
 
Join Date: Apr 2007
Location: Huntington Beach
Posts: 9,029
Liked 142 Times on 112 Posts
Likes Given: 1

Default

So, roughly, how long does it take to smoke the meat for jerky? What temperature?

__________________

Hey, knock that shvt off. We're drinkin' here.

arturo7 is offline
 
Reply With Quote Quick reply to this message
Old 12-14-2010, 04:59 PM   #6
therealrsr
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2010
Location: O'Fallon, Missouri
Posts: 194
Liked 1 Times on 1 Posts

Default

depends on the cut, 1-4 hours

225-250

As in the St. Louis Blues? Do you bleed blue???

__________________
therealrsr is offline
 
Reply With Quote Quick reply to this message
Old 12-14-2010, 05:47 PM   #7
r8rphan
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2010
Location: Shingletown, CA
Posts: 1,717
Liked 21 Times on 21 Posts
Likes Given: 8

Default

Quote:
Originally Posted by therealrsr View Post
I am a jerky junky and have been forever.
Me too.. I spend 15-25 dollars a week on the stuff, and would really like to get the cost down, and simultaneously get the quality up..

I recently bought a vacuum sealer, and tried buying a large top sirloin roast and butchering the steaks out of it myself.. I got about 13 nice steaks out of it for a $40 investment in meat.. Vacuu-sealed them and froze them.. Now I know they will keep a long time, and I can throw them on the grill at my leisure...

That makes me happy..

I'm thinking one of them roasts would make a 'lot' of good jerky..
__________________
"DOH!"
Homer Simpson


"Beer is living proof that God loves us, and wants us to be happy."
(possibly said by) Ben Franklin (maybe)


Quote:
Originally Posted by arturo7 View Post
Damn, where's my arm?.

"You can pick your nose, and you can pick your friends... but you can't pick your friends nose!"
George Carlin
r8rphan is offline
 
Reply With Quote Quick reply to this message
Old 12-14-2010, 06:29 PM   #8
arturo7
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
arturo7's Avatar
Recipes 
 
Join Date: Apr 2007
Location: Huntington Beach
Posts: 9,029
Liked 142 Times on 112 Posts
Likes Given: 1

Default

Quote:
Originally Posted by therealrsr View Post
depends on the cut, 1-4 hours

225-250

As in the St. Louis Blues? Do you bleed blue???

Man, I was thinking half a day or something like that.

Which cuts do you use? I may have to try this...



Yes, the Note.
__________________

Hey, knock that shvt off. We're drinkin' here.

arturo7 is offline
 
Reply With Quote Quick reply to this message
Old 12-14-2010, 06:55 PM   #9
therealrsr
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2010
Location: O'Fallon, Missouri
Posts: 194
Liked 1 Times on 1 Posts

Default

Flank is my preferred, any lean"ish" cut on sale will work. For the paper stuff a top sirloin works well.

I have a home slicer, like the deli version but smaller, So i Run the flank along the grain at the 1/4 inch mark. If you are form STL, the recipe is attempt at copying Tom Seinard's Smokehouse in the valley.

PS the soy can be replaced or cut with salt, that's its only real flavor addition, but the liquid marinade penetrates better than a dry rub.

__________________
therealrsr is offline
 
Reply With Quote Quick reply to this message
Old 12-14-2010, 07:20 PM   #10
r8rphan
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2010
Location: Shingletown, CA
Posts: 1,717
Liked 21 Times on 21 Posts
Likes Given: 8

Default

Quote:
Originally Posted by therealrsr View Post

I have a home slicer, like the deli version but smaller, So i Run the flank along the grain at the 1/4 inch mark.
I have one of those too.. I've heard that if you semi freeze the meat first, you can slice 'very' thin...

How thin does the meat need to be prior to smoking/drying to get the paper thin stuff I'm talking about..
__________________
"DOH!"
Homer Simpson


"Beer is living proof that God loves us, and wants us to be happy."
(possibly said by) Ben Franklin (maybe)


Quote:
Originally Posted by arturo7 View Post
Damn, where's my arm?.

"You can pick your nose, and you can pick your friends... but you can't pick your friends nose!"
George Carlin
r8rphan is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools