Three Levels of Jerky - Page 2

Spicy-Meat · 10-07-2013, 09:25 PM

Looks tasty. Care to share the recipe?

Hankdad1 · 10-07-2013, 11:01 PM

That looks wonderful. I've been making jerky for years with a dehydrator, I'm sure the smoker adds a whole extra dimension.

Smoke Dawg · 10-08-2013, 12:04 AM

Recipe is pretty much as described. The salt brine is basic salt and water and I add just a few things to add taste. Garlic poweder, onion powder. Maybe a little spice but not usually.

The flavor is mostly teyaraki sauce (yashedias or similar) and again garlic and onion. Sometimes a splash of sesame oil or ginger, and brown sugar.

I just go by taste. make it sweet but too much and sprinkle on the black pepper after hanging to get the sweet and spicy combo.

I can estimate the amounts if needed but usually go by taste. If you want hotter add some spice to the flaver brew or add pepper flakes to the hanging meat.

I usually have some without pepper for the kids na such.

westy · 10-08-2013, 02:26 AM

Jerky looks great. Going to be doing some soon myself. Never tried the brining before. Thanks for the post.

I haven't seen Henry weinhards since high school. Very cool. Didn't know they still made it.

Gasket · 10-08-2013, 02:40 AM

My son and I have been wanting to make jerky for awhile now. Might have to borrow your techniques. Jerky looks awesome. I am very jealous of the smokehouse.

bluetang · 10-08-2013, 07:17 AM

Great lookin stuff!

charrederhead · 10-08-2013, 08:22 AM

Cool smokehouse and great-looking jerky. Thanks for the pics.

bbqmike_ny · 10-08-2013, 08:23 AM

Looks awesome, never had home made jerky, looks better than the overpriced stuff in a bag.

ebijack · 10-08-2013, 10:56 AM

Quote:

Originally Posted by bbqmike_ny

Looks awesome, never had home made jerky, looks better than the overpriced stuff in a bag.

Make twice what you think you'll need. I don't know how long mine lasts for storage, as it is always gone in a couple days.

Grimm5577 · 10-08-2013, 12:04 PM

does it mater how much salt you use for the brine? i've made jerky a few times using a dry rub and mortons tender quick. but it would often come out to bitter/salty even with giving it a quick rinse. I hope to make some jerky this weekend and will give the brine method a try.

fingerlickin' · 10-08-2013, 01:28 PM

Dude, smokehouse for the win. That's outstanding. I gotta get me one of those things.

Smoke Dawg · 10-08-2013, 05:53 PM

Quote:

Originally Posted by Grimm5577

does it mater how much salt you use for the brine? i've made jerky a few times using a dry rub and mortons tender quick. but it would often come out to bitter/salty even with giving it a quick rinse. I hope to make some jerky this weekend and will give the brine method a try.

Tenderquick will make it real salty. I just use non idiozed salt.
I tase the brine to be saltier than you would want to eat but not so bad you make an ugly face.

About 1/4 lb salt per gallon of water and the same or a little more brown sugar. 1/4 to 1/3 teaspoon garlic and onion powder. Maybe a touch of liquid smoke if your smoker is low on smoke.

Soak over night, rinse, I then string for my smoker but you may not if you are using racks.

Push the meat to the bottom of the tub and cover with brown sugar. add the teryaki sauce until covered and patt until disolved. Tase for sweetness and add brown sugar if needed. Add Garlic and nion powder and any spice you want. The last I add if using is sesame oil or ginger. Last so it does not mask the taste during the taste test.

Saok for at least a few hours but I prefer overnight. Hang and be prepared for a dripping sticky time.

Add Black Pepper or other pepper as desired (or not) and smaoke at 150 - 225 for 3 to 6 hours depending on the meaat thickness and heat.

Break open and taste test for doneness.

Hope this helps!
SD

Budman1 · 10-08-2013, 06:01 PM

Nice job smoke dawg, jerky looks awesome!

oifmarine2003 · 10-08-2013, 07:49 PM

Quote:

Originally Posted by fingerlickin'

Dude, smokehouse for the win. That's outstanding. I gotta get me one of those things.

You really do. I love mine! Smoke Dawg is the only other one I have seen on here but I am sure there may be some more.

Smoke Dawg · 10-08-2013, 09:26 PM

Cow Girl has an awesome smoke house and I have seen a few others. Check out her site!

Everyones is a little different but then thats one of the cool things about smoke houses!

10-07-2013, 09:25 PM	#16
Spicy-Meat Knows what a fatty is. Join Date: 08-27-10 Location: Alburtis PA	Looks tasty. Care to share the recipe? __________________ Humphrey's Qube'd CookShack Smokette Weber Kettle Lang 36

10-07-2013, 11:01 PM	#17
Hankdad1 is one Smokin' Farker Join Date: 05-07-10 Location: Twin Cities, MN Name/Nickname : John	That looks wonderful. I've been making jerky for years with a dehydrator, I'm sure the smoker adds a whole extra dimension. __________________ CG Akorn, WSM, Green stainless Performer, Genesis 3000, 2 18.5" Weber kettles, Weber go anywhere charcoal. [COLOR=DarkOrange] [/COLOR]

10-08-2013, 12:04 AM	#18
Smoke Dawg Quintessential Chatty Farker Join Date: 06-22-13 Location: Montana Name/Nickname : IMF	Recipe is pretty much as described. The salt brine is basic salt and water and I add just a few things to add taste. Garlic poweder, onion powder. Maybe a little spice but not usually. The flavor is mostly teyaraki sauce (yashedias or similar) and again garlic and onion. Sometimes a splash of sesame oil or ginger, and brown sugar. I just go by taste. make it sweet but too much and sprinkle on the black pepper after hanging to get the sweet and spicy combo. I can estimate the amounts if needed but usually go by taste. If you want hotter add some spice to the flaver brew or add pepper flakes to the hanging meat. I usually have some without pepper for the kids na such. __________________ A bunch of stuff to build a Fire so I can hang out and Smoke, Grill, or cook with! More stuff for Cutting, Grinding, Stuffing, Canning and so on! Double down Zero Club Champion Only Brethren to win a TD with all the votes! IMBAS Certified Moink Baller

10-08-2013, 02:26 AM	#19
westy is one Smokin' Farker Join Date: 06-01-11 Location: valley village, ca.	Jerky looks great. Going to be doing some soon myself. Never tried the brining before. Thanks for the post. I haven't seen Henry weinhards since high school. Very cool. Didn't know they still made it. __________________ John Kingsford COS Masterbuilt CES WeberQ 220 Santa Maria 30x20 WGA PBC

10-08-2013, 02:40 AM	#20
Gasket Full Fledged Farker Join Date: 01-06-12 Location: Nuremburg PA	My son and I have been wanting to make jerky for awhile now. Might have to borrow your techniques. Jerky looks awesome. I am very jealous of the smokehouse. __________________ Modified Char-griller w/sfb, red char-broiler vertical, 22.5 Wsm.

10-08-2013, 07:17 AM	#21
bluetang somebody shut me the fark up. Join Date: 08-06-10 Location: Stuart, Fl Name/Nickname : Mike	Great lookin stuff! __________________ Homey, the Homegrown frier, 22" WSM, 18.5" Elderly(but not retired) WSM,Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest [COLOR=purple]Purple[/COLOR] Thermapen, SAI Satay Grill Avatar by landarc, thanky!

10-08-2013, 08:22 AM	#22
charrederhead Babbling Farker Join Date: 06-29-12 Location: Litchfield County, CT Name/Nickname : Pete	Cool smokehouse and great-looking jerky. Thanks for the pics. __________________ hopelessly, helplessly, happily addicted to a shipload of Webers

10-08-2013, 08:23 AM	#23
bbqmike_ny On the road to being a farker Join Date: 09-11-13 Location: new york	Looks awesome, never had home made jerky, looks better than the overpriced stuff in a bag.

10-08-2013, 12:04 PM	#25
Grimm5577 is One Chatty Farker Join Date: 08-09-12 Location: Bucks County, PA	does it mater how much salt you use for the brine? i've made jerky a few times using a dry rub and mortons tender quick. but it would often come out to bitter/salty even with giving it a quick rinse. I hope to make some jerky this weekend and will give the brine method a try.

10-08-2013, 01:28 PM	#26
fingerlickin' Quintessential Chatty Farker Join Date: 07-08-10 Location: Boyertown, PA	Dude, smokehouse for the win. That's outstanding. I gotta get me one of those things. __________________ [COLOR=Navy][COLOR=Black][I] Jason [/I] "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - [I]Tommy Callahan III[/I][/COLOR][/COLOR] [B][SIZE=2][COLOR=DarkGreen][SIZE=3][SIZE=2][COLOR=Black] [/COLOR][/SIZE] [SIZE=2][COLOR=Black]Backwoods Ext. Party,[/COLOR][/SIZE][/SIZE][/COLOR][/SIZE][COLOR=DarkGreen] [COLOR=Black]Vision Kamado,[/COLOR][/COLOR][/B][B][COLOR=DarkGreen][COLOR=DarkGreen][B][COLOR=Black] 22" WSM[/COLOR][/B],[/COLOR] 22.5 Weber OTS, [/COLOR][/B][COLOR=DarkGreen][B]Mini WSM, [/B][COLOR=Red][B] UDS "No.8"[/B][/COLOR][/COLOR] [COLOR=Teal] [COLOR=Black][B][COLOR=DarkSlateGray]Napkin Killers BBQ[/COLOR] [/B][/COLOR][/COLOR]

10-08-2013, 06:01 PM	#28
Budman1 is one Smokin' Farker Join Date: 02-13-13 Location: Wyoming County, N.Y.	Nice job smoke dawg, jerky looks awesome! __________________ UDS, Mini-UDS, Weber OTS, smokey joe, gasser, 3 pie irons, and a weenie fork. [URL="http://www.bbq-brethren.com/forum/group.php?groupid=34"][COLOR="Blue"]Secret Squirrel Society[/COLOR][/URL] - Nope, doesn't exist. Bob Semper Fi

10-08-2013, 09:26 PM	#30
Smoke Dawg Quintessential Chatty Farker Join Date: 06-22-13 Location: Montana Name/Nickname : IMF	Cow Girl has an awesome smoke house and I have seen a few others. Check out her site! Everyones is a little different but then thats one of the cool things about smoke houses! __________________ A bunch of stuff to build a Fire so I can hang out and Smoke, Grill, or cook with! More stuff for Cutting, Grinding, Stuffing, Canning and so on! Double down Zero Club Champion Only Brethren to win a TD with all the votes! IMBAS Certified Moink Baller