FAQFAQ   SearchSearch   MemberlistMemberlist   UsergroupsUsergroups   RegisterRegister 
 ProfileProfile   Log in to check your private messagesLog in to check your private messages   Log inLog in 


Smoker Beef Jerky

 
Post new topic   Reply to topic    The Smoke Ring Forum Index -> General BBQ Discussion
View previous topic :: View next topic  
Author Message
purplewg
BBQ Super Pro


Joined: 27 Jun 2008
Posts: 1300
Location: Florida

PostPosted: Mon Aug 16 10 9:57 pm    Post subject: Smoker Beef Jerky Reply with quote

I haven't made any Jerky in about 10 years. I used to make it from venison but I haven't hunted in about that many years. Well, I got the urge and made some beef jerky yesterday.

Ran it as close to 150 as I could. I saw a couple spikes up to 175. Ran it that way for 8 hours and the Jerky turned out great.

Strips marinating.


8 hours of yumminess cooked into it.... Wish this pic wasn't so dark.

_________________
The Wild Pig build.
My UDS Build.

Don't squat with your spurs on.........
Back to top
View user's profile Send private message Visit poster's website
smokin'gal
BBQ Pro


Joined: 28 Jun 2010
Posts: 610
Location: Seattle, WA

PostPosted: Tue Aug 17 10 3:11 am    Post subject: Reply with quote

Ah Man, that looks great. Recipe?
Back to top
View user's profile Send private message
Jarhead
BBQ All Star


Joined: 11 Oct 2009
Posts: 7355
Location: Marionville, Home of the White Squirrels, Missouri

PostPosted: Tue Aug 17 10 3:23 am    Post subject: Reply with quote

smokin'newb wrote:
Ah Man, that looks great. Recipe?

Yeah, quit holdin' out on us. That looks fantastic.
Wish I had some right now to go with the cold Busch that I'm drinkin'
_________________
Gunny 3073/4044/8411

Jarhead's World Blog
KCBS CBJ & HMFIC Debbie's Q Shack
Back to top
View user's profile Send private message Send e-mail
roscoe1960
BBQ Pro


Joined: 24 Feb 2010
Posts: 719
Location: Southeast Texas

PostPosted: Tue Aug 17 10 3:49 am    Post subject: Reply with quote

purplewg, now you have three us of waiting.
_________________
I'm not 50 yrs. old I'm 21 with 29 yrs. experience.
http://thesmokering.com/forum/viewtopic.php?t=38513
Back to top
View user's profile Send private message Send e-mail
NaughtyNurse
BBQ Super Pro


Joined: 18 Sep 2008
Posts: 1015
Location: Winfield, KS

PostPosted: Tue Aug 17 10 3:51 am    Post subject: Reply with quote

Make that 4
I used to have a good recipe, but that's one of the things the ex kept Mad
_________________
Naughty Nurses BBQ
"No one injects BUTTS like we do"
www.facebook.com/nnbbq www.naughtynursesbbq.com
KCBS CBJ
FEC-100, FE/PG1000, 22" WSM, Good-One Rodeo, Big Steel Keg
Back to top
View user's profile Send private message Visit poster's website
Proetus
BBQ Fan


Joined: 05 Jul 2010
Posts: 233
Location: Ware,MA

PostPosted: Tue Aug 17 10 5:02 am    Post subject: Reply with quote

+5 Jerky is good stuff!
Back to top
View user's profile Send private message
Soapm
BBQ Super Pro


Joined: 06 Aug 2010
Posts: 2087
Location: Mile High City

PostPosted: Tue Aug 17 10 5:38 am    Post subject: Reply with quote

+6...
Back to top
View user's profile Send private message
Holic



Joined: 17 Aug 2010
Posts: 1

PostPosted: Tue Aug 17 10 10:23 am    Post subject: Reply with quote

+7, that's some good lookin' jerky right there.
Back to top
View user's profile Send private message
purplewg
BBQ Super Pro


Joined: 27 Jun 2008
Posts: 1300
Location: Florida

PostPosted: Tue Aug 17 10 8:09 pm    Post subject: Reply with quote

Ok, ok, I'm no Jerky expert and I am sure there are far better recipes out there than mine but, I kind of like this one and it is a good starting point from which to modify.

5-6 Top Round Roast sliced mine in a el-cheapo meat slicer somewhere between 3/16 and 1/4 inch. Meat was still partially frozen to aid in this process and the meat slicer had no problem with it.

After slicing the roast I then laid my J.A. HENCKELS (lol) to the slices and cut into about 1 inch strips. I placed them in the container in the pic (Pyrex tray)

Now for the good stuff.

Half bottle of Dale's Steak Seasoning
Half bottle of Worcestershire sauce
Half small bottle of Tabasco sauce or your favorite hot sauce
1/4 cup vinegar
2 Tbls Garlic Powder
1 tsp Black Pepper
3 Tbls Molasses
1 tsp Emeril's Essence (I make my own, recipe available on the web)

Marinate 18-24 hours

Once I had the meat spread out on the smoker grill I lightly dusted with Big Ron's Rub.

Ran the smoker about 8-9 hours at 150, it did spike to 175 a couple times as I refueled which is good. You should at some time take the meat temp to 160 which is where they say salmonella is killed.

If you like your Jerky with a little more spice (hot) then add more black pepper or some cayenne pepper to taste.

Enjoy!
_________________
The Wild Pig build.
My UDS Build.

Don't squat with your spurs on.........
Back to top
View user's profile Send private message Visit poster's website
FullQuiver6
Newbie


Joined: 09 Aug 2010
Posts: 33

PostPosted: Wed Aug 18 10 4:13 am    Post subject: Reply with quote

Hey that looks really good. I usually make my jerky with ground meat & a jerky gun and dry it in a dehydrator. I wonder if this will translate to the smoker? I noticed you did not use a cure with your jerky. Do you preserve it after cooking? How long do you keep it?
_________________
Regards,

FQ6 - Husband to one - Dad to six (19,16,12,8,8,Cool

Time flies like an arrow; fruit flies like a banana (Groucho Marx)
Back to top
View user's profile Send private message Send e-mail
purplewg
BBQ Super Pro


Joined: 27 Jun 2008
Posts: 1300
Location: Florida

PostPosted: Wed Aug 18 10 7:52 pm    Post subject: Reply with quote

FullQuiver6 wrote:
Hey that looks really good. I usually make my jerky with ground meat & a jerky gun and dry it in a dehydrator. I wonder if this will translate to the smoker? I noticed you did not use a cure with your jerky. Do you preserve it after cooking? How long do you keep it?


I have always made my Jerky in a smoker. It takes some work to keep the temps right but boy is it good.

I do not preserve it after cooking. If it is dry enough and kept in an air tight bag it should last a couple weeks. Now, if you freeze it, it will last for years. I was unable to find any curing salt so I didn't use it. I have made venison jerky in the past with no cure and just kept it in a sandwich bag for a couple weeks. That is about as long as I can make it last. I keep a small bag out and the rest in the fridge.

I see no reason you can't use ground beef jerky in the smoker.
_________________
The Wild Pig build.
My UDS Build.

Don't squat with your spurs on.........
Back to top
View user's profile Send private message Visit poster's website
roscoe1960
BBQ Pro


Joined: 24 Feb 2010
Posts: 719
Location: Southeast Texas

PostPosted: Thu Aug 19 10 5:31 am    Post subject: Reply with quote

purplewg wrote:
Ok, ok, I'm no Jerky expert and I am sure there are far better recipes out there than mine but, I kind of like this one and it is a good starting point from which to modify.

5-6 Top Round Roast sliced mine in a el-cheapo meat slicer somewhere between 3/16 and 1/4 inch. Meat was still partially frozen to aid in this process and the meat slicer had no problem with it.

After slicing the roast I then laid my J.A. HENCKELS (lol) to the slices and cut into about 1 inch strips. I placed them in the container in the pic (Pyrex tray)

Now for the good stuff.

Half bottle of Dale's Steak Seasoning
Half bottle of Worcestershire sauce
Half small bottle of Tabasco sauce or your favorite hot sauce
1/4 cup vinegar
2 Tbls Garlic Powder
1 tsp Black Pepper
3 Tbls Molasses
1 tsp Emeril's Essence (I make my own, recipe available on the web)

Marinate 18-24 hours

Once I had the meat spread out on the smoker grill I lightly dusted with Big Ron's Rub.

Ran the smoker about 8-9 hours at 150, it did spike to 175 a couple times as I refueled which is good. You should at some time take the meat temp to 160 which is where they say salmonella is killed.

If you like your Jerky with a little more spice (hot) then add more black pepper or some cayenne pepper to taste.

Enjoy!


Thanks for the recipe
_________________
I'm not 50 yrs. old I'm 21 with 29 yrs. experience.
http://thesmokering.com/forum/viewtopic.php?t=38513
Back to top
View user's profile Send private message Send e-mail
Display posts from previous:   
Post new topic   Reply to topic    The Smoke Ring Forum Index -> General BBQ Discussion All times are GMT + 8 Hours
Page 1 of 1

 
Jump to:  
You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot vote in polls in this forum


Powered by phpBB © 2001, 2002 phpBB Group