Tutorial:Jerky the easy way(plus The Ugly Plywood Box Smoker)
I haven't see any mention of this here before and thought I would let you all follow along.I started making jerky with muscle meat but no matter how careful I was by the time it got to my mouth most of the spices would have fallen off.One day I bought some Jack Link's kippered beef sticks and noticed that there was spice inside the meat even though it looked like muscle meat.I wondered how I could do that at home with my jerky.Years later a friend turned me on to the jerky shooter.This is what I was looking for.Now for the pr0n.
05-15-2013 05:15 PM
Nice! What temp do you make your jerky? I assume it is a relatively cold smoke.
05-15-2013 05:22 PM
About 250 until the meat reaches 150.Then down to 100 to dry to the right texture.
05-15-2013 05:31 PM
That is cool. How do you probe the meat for temperature? Pretty thin bit there. :)
05-15-2013 09:43 PM
What's not visible is the "blob" that's left after all stuffing is complete that I use for checking the temp.
05-17-2013 02:54 PM
Aha! I imagine it doesn't take long to get there.
05-17-2013 04:22 PM
is this brisket??or what cut- i normally use a flank on traditional jerky but have never tried this and would love to give it a shot!
05-17-2013 04:25 PM
Nice looking jerky.
05-17-2013 04:46 PM
Is that a cookie press that you're using? Also, Recipe? :wink:
05-17-2013 05:46 PM
Do you cure it? Prolly not since you hot smoke it. Do you use a jerky mix? How well does it store(keep unrefrigerated)?