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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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11-03-2008, 07:06 AM
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#1 |
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Full Fledged Farker
Join Date: 04-22-08
Location: Wilmington, Ohio
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Pork & Chicken Jerky with Fattie "PRON"
I decided to make some Jerky and wanted to try something new. I originally wanted to make turkey jerky but the cheapest boneless turkey breast I could find was 5.89 lb. I had seen ParrotHeads post with pork sticks which looked great, so I opted for pork and chicken. Bought a 9.5 pound pork loin and 6.5 pounds of large boneless chicken breasts. Sliced into strips and Cured for 36 hours with Hi Mountain cracked pepper and Garlic. Turned out pretty good. I like it more like smoked meat than shoe leather Jerky. Smoked for a little over 2 hours at 225
And then I Made a fatty. Used a roll of Bob Evans Original sausage flattened it out and diced up some portabella mushrooms, onions, parmesian cheese and pepper jack. Turned out great. I'm going to slice it and serve with spaggeti tonight instead of using meat balls. "I almost screwed up, flattened it out on wax paper thinking it would not stick. WRONG had a hell of a time getting it off the wax paper" |
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11-03-2008, 07:08 AM
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#2 |
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is one Smokin' Farker
Join Date: 11-27-07
Location: West Tawakoni, TX.
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Jerky looks really good. I could snack on that for a good while. Nice job!
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Jack -www.jrcsbbqandseasonings.com |
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11-03-2008, 07:28 AM
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#3 |
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somebody shut me the fark up.
 
Join Date: 08-11-03
Location: Rocklin, CA
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Very nice.
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Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details. |
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11-03-2008, 09:24 AM
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#4 |
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is One Chatty Farker
Join Date: 09-06-07
Location: St. Johns, FL
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nice jerky and fatty! nice tip about the sticking to the wax paper.
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Disco Pigs competition team Gateway drums Yoder 640 and 1500 FEC-100's KCBS, FBA Judge |
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11-03-2008, 09:28 AM
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#5 |
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is Blowin Smoke!
Join Date: 06-03-08
Location: Pontiac Illinois
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Looks great!! Sounds like a good Idea with the Fatty (if it lasts that long).
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11-03-2008, 09:58 AM
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#6 | |
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is One Chatty Farker
Join Date: 05-02-08
Location: Harrisonville, MO
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Looks great!
Quote:
-Bret
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Yoder YS640 / UDS / Mini WSM --- Hackers -n- Hogs Competition BBQ Team Harrisonville/Lee's Summit, Missouri Grip it. Rip it. Let the big hog eat! |
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11-03-2008, 10:33 AM
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#7 |
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Babbling Farker
Join Date: 03-01-08
Location: Akron, OH
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Nice job, what texture does the chicken jerky have?
Jeff
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You do what you have to do, so you can do what you want to do! Ole Hickory Ultra Que 2 18" WSM 18" Weber OTS Primo Oval XL NB American Gourmet offset smoker UDS Big Chief Smoker Turkey Fryer |
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11-03-2008, 10:34 AM
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#8 |
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Babbling Farker
Join Date: 02-15-08
Location: Harrisburg, PA
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Very nice!!
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Custom Klose Backyard Chef... of Snot, and a 22.5 WSM Former smokers; Lang 84 Deluxe kitchen, Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD |
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11-03-2008, 10:37 AM
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#9 |
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somebody shut me the fark up.
Join Date: 01-24-08
Location: Southern Arizona Desert
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I could snack on those!
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 ************************** *** Terry ~ aka Pork Smoker *** ** XL-BGE Hatched 06/20/2008 09:42 pm ** * Couple Weber Kettles, CharGriller, UDS * * Ultra Fast Red Thermapen * Projects Kamado Restoration Bandera Restoration |
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11-03-2008, 10:38 AM
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#10 |
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Found some matches.
Join Date: 10-17-08
Location: North Jackson, Ohio
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Looks good, but that is not jerky. It's cooked chicken strips. Nothing wrong with that. Jerky should be cured and cold smoked if you want, then dried at low temps. I do mine on a box fan.
Later JimC |
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11-03-2008, 01:29 PM
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#11 |
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Moderator
 
Join Date: 12-11-07
Location: El Paso, TX
Name/Nickname : Bob
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Very NICE!!
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PBC-Courtesy of Poobah, 22.5 Weber Kettles-A, K, DR Stamped, 18.5 Weber Bar-B-Kettle Black and Red, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver, Lil' Chief Smoker, Discada Set Up,OKJ Highland Offset. BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment....."You're a good cooker, Dad!"--My Son :) Miss You, Marty and Bull! RIP |
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11-03-2008, 01:51 PM
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#12 |
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Take a breath!
  
Join Date: 05-21-08
Location: Martini, Texas
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nice david, love the fatty too!
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Monty "When a defining moment comes along - you either define the moment - or the moment defines you" -- Tin Cup ________________________________ 20X42 Klose "The Deluxe Grill Chef Smoker"  Primo Oval Junior  Cook'n'Kettle Sr. (almost 50 yrs old!)  "Big Chief" ES (for Christmas Jerky!) 
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11-04-2008, 07:23 AM
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#13 |
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is One Chatty Farker
Join Date: 06-22-08
Location: North Dallas
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Looks good to me. Jerky style chicken. I'd take a big bowl of mac and cheese, 7 of those strips, and 3/4 's of that fatty
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Jason ~ Arkansan in Tejas 22.5" Weber OTG Kenmore gasser 1 Super-Fast Sunkist Orange Thermapen Hungry Apt neighbors Certified MOINK Baller "Anything wrapped in Bacon has to beat not wrapped in Bacon!" - Desert Dweller / circa ~ 09-14-2008, 07:28 AM |
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11-04-2008, 09:16 AM
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#14 |
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Full Fledged Farker
Join Date: 04-22-08
Location: Wilmington, Ohio
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"Looks good, but that is not jerky. It's cooked chicken strips. Nothing wrong with that. Jerky should be cured and cold smoked if you want, then dried at low temps."
You Northern Ohio people are always hard to please!  It is cured, and Hi Mountain specifically says. We recommend smoking Jerky @ 200 for 1 1/2 to 2 hours with smoke on. Do not leave smoke on longer than 3 hours. DO NOT OVER COOK. Again, Jerky does not have to be cooked so hard you cannot chew it. So I rest my case, I certify my meat as true Hi Mountain Jerky. You people in Northern Ohio probably put beans in your chili also!  |
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11-04-2008, 01:28 PM
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#15 | |
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Found some matches.
Join Date: 10-17-08
Location: North Jackson, Ohio
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Quote:
I should have gone easier on a fellow Buckeye! They are just covering their butts on the cooking part. Trust me cold smoked and air dried...jerky nirvana. My wife likes beans in the chili not I but you know damn well I gota put em in there for her. Her mom's chili was basically sloppy joe's with kidney beans in it.  She even puts ketchup on the chili I make to give it more tomato taste. I'm still trying to fix her.So long as your not making that swill they sell as chili in Cincinnati your ok. Later JimC |
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