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  1. #1
    Join Date
    Mar 2008
    Posts
    102

    Default Beef Jerky Tutorial with Pics

    Here is another contribution to the growing list of tutorials.
    This jerky will be dried using just my smoker. At this time I have an abundance of apple wood, that needs to get used up, so that's the only wood I'll use for this smoke. Well......maybe just a little hickory too.
    The following steps work for any meat. Just be sure to remove all fat and sinew.

    Pick good cuts of meat. Steaks and roasts with little or no marbling, sinew or fat are best. I told my brother I would be smoking jerky this weekend and I'd do some for him if he wanted me to. He brought over a pikes peak roast and a rolled rump roast. I almost told him no, but then I thought I'd use it for this tutorial to show that you can use fattier cuts of meat, if you want to work your tail off and have a lot of waste. If you are good at skinning fish with a knife, then you can minimize some of the waste buy using the same skinning techniques. It's been a long time since I have skinned without my electric fillet knife, so I am out of practice, but tried anyway.
    Here is the pikes peak and rolled rump roasts. You can see the sinew, fat, and all the other crap that has to be trimmed out. Even though this will be cured and smoked, I suggest storing this in the freezer if it's not going to be consumed in a few days, and then in the fridge.
    A word about cure: In this example the cure is not used as a preservative. It's used to keep bugs, namely botulism (Clostridium botulinum) at bay while drying/smoking at low temps for more than 4 hours.


    Here it is after a bit of trimming. Still have a long way to go though.


    Here's the pile of waste. If you're a dog owner, you and your buddy know this is not waste. I'll fry this up and feed to the hounds.

    Once you have your meat trimmed, you need to slice it into strips. I use an old Hobart deli slicer, but you can slice by hand if you want. Make your slices about 1/4 of an inch thick. It helps to freeze slightly. Slice with the grain if you want traditional chewy jerky, or across the grain for easier chewing.
    This is from a better roast. I used a couple of sirloin roasts for my jerky.

    Here you see a pile of meat that I couldn't slice. It's just chunks. Once I trim the fat from it, I'll cure it with the rest and smoke it on a cookie sheet.

    You can use a prepackaged jerky seasoning/cure mix, or use your own. Probably the most used ingredients in a jerky seasoning are, soy sauce, Worcestershire sauce, sugar, pepper, and some type of cure. I'll use Prague powder (cure #1) here, because I can use any recipe I want and additional sodium is not an issue. Add .04 oz of pink cure per pound of meat or 1 level teaspoon for every 5 lbs of meat.
    Marinade recipe for 10 lbs of meat.
    1/2 C soy sauce
    2 C water
    1 tsp ground ginger
    6 Tbs brown sugar
    2 cloves minced garlic
    .40 oz pink cure or 2 level teaspoons
    Yes, that is corn starch in the picture. Just ignore it.
    Mix all ingredients, except cure. Heat just to dissolve the brown sugar, remove from heat and cool. Once cooled, add cure and mix well.

    I like these tall containers for marinading/curing jerky, because it doesn't take a lot of liquid to cover all the meat. Once you add the meat, take your hand and mix this some to get the marinade all over through the mass of meat. This is 10 lbs of meat. I'll put the lid on this and leave it in the fridge for 24 hours. You should always use a non-reactive vessel (i.e. plastic, glass, or stainless steel) to handle marinading and or curing. Ceramic coated metal is OK too as long as it's not chipped. Never use aluminum.


    24 hours later, drain the meat into a strainer, then decide if you want black pepper or not. If you do, I sprinkle coarse black pepper on a cookie sheet, then lay the meat on the top and sprinkle the meat.

    Now it's into the smoker. I use paper clips like tiny meat hooks to hang each strip from the grate wire. This way I can arrange them so they aren't touching. I boil the paper clips when I buy them, because I have no idea what booger eating person handled them during manufacture.

    There are about 300 strips of meat in there. And the pans have the small chunks that won't hang.

    I see some thin veins of sinew that I missed.

    I am drying at 100 with small sticks of apple. With a stick burner, it's a pain to keep temps this low, but it's possible. Sometimes, you can dry meat without even starting a fire. When it's sunny out, check your smoker temp sometime and see what I mean.
    Here it is. It went on this morning at 7 and came off this evening at 7. So 12 hours with temps ranging from 90 to 125. I like mine a little moist, so I take it off before it's at the cracking stage. You can do this if you cure it. Otherwise, it's done when you can bend it and it cracks but doesn't break.
    This started out at 10 lbs and ended up being about 2.5 lbs.
    I'm sure I probably forgot something. If I did, remind me and I'll edit this.
    Thanks for looking at my jerky thread.

    Tom

    Fast is fine, but accuracy is everything. --Wyatt Earp

    Smoker:
    Homebuilt using 150 gallon side water tank from concrete truck.

  2. #2
    Join Date
    Oct 2009
    Location
    Cameron Park, Ca
    Posts
    82

    Default

    Thats Pretty kool. I think I can do that in a UDS. I will start off with 2 pound of beef and probably only end up with 4 oz.

  3. #3
    Join Date
    Aug 2009
    Location
    San Diego CA
    Posts
    5,003

    Default

    I'll have to try and make some sometime.
    Weber 26.75 OTG,Weber 22.5 Blue Performer, Weber 22.5 OTG with Weber Rotisserie, UDS, 18.5 " WSM,Weber Jumbo Joe

    John

  4. #4
    Join Date
    Jun 2009
    Location
    Lake Charles la
    Posts
    144

    Default

    Thanks for the info. I'm always ready to try something different.

  5. #5
    Join Date
    Sep 2008
    Location
    Central MN
    Posts
    1,603

    Default

    I like the paper clip trick. Looks good.
    22 inch weber
    20 cubic foot homebuilt smoker
    turkey fryer
    coleman stove
    If it burns, I can cook with it.

  6. #6
    Join Date
    Oct 2008
    Location
    Ruskin, FL
    Posts
    6,290

    Default

    Looks very informative.
    Love the Booger Eater line!
    ~Brian~
    BBQ Jones comp team
    KCBS Member
    KCBS CBJ

  7. #7
    Join Date
    Aug 2010
    Location
    Shreveport Louisiana
    Posts
    590

    Default

    That is Superfine!!!
    Weber Spirit S-320 LP Gas Grill
    Charbroil Oil less Turkey Fryer
    Wife 1956 model


  8. #8
    Join Date
    Dec 2009
    Location
    Edmond, OK
    Posts
    2,034

    Default

    Awesome! Thanks for sharing!
    UDS Mini UDS Weber Performer Weber 18.5 OTG Smokey Joe Smokey Joe WSM mod Weber-Q 1200

  9. #9
    Join Date
    Jul 2008
    Location
    Aldergrove B.C.
    Posts
    2,617

    Default

    i need to give doing some jerky a shot, i still never have done it, even tho i have thought about it a million times. looks good
    Life @ Home Party Grill
    Char.broil smoker with side fire box
    Grand Cafe Model CG108ALP Out Door Kitchen
    Bradley Smoker
    probally every acces. and gadget known to man
    Fat Family BBQ Team Banner

  10. #10
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

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