עָטִין
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 05-21-2011, 03:33 PM   #1
mcoupe
On the road to being a farker
 
Join Date: 02-18-11
Location: Bend, Oregon
Downloads: 0
Uploads: 0
Default Jerky, slice with the grain?

Hope everyones having a great weekend. I'm starting some jerky, and read some recipes that say to cut the round steak with the grain? Is this right? Also just curious as to temps and times. Did use the search and read up a bit. 220 seems about it, correct me if I'm wrong....
mcoupe is offline   Reply With Quote


Unread 05-21-2011, 03:41 PM   #2
bluetang
somebody shut me the fark up.

 
bluetang's Avatar
 
Join Date: 08-06-10
Location: Stuart, Fl
Downloads: 0
Uploads: 0
Default

I go lower temp, but I also use a cure in my brine. 100* or so. I do cut with the grain, 1/4" thick slices.
__________________
Homegrown 120 Gallon Reverse Flow, Homey, the Homegrown Kettle, 3 UDS's, 3 Stack Pro Q Excel 20, 18.5" Elderly(but not retired) WSM, 150lb Capacity Homegrown Electric and a CA gasserrrr
Bicycle Fast Polder Thermo, Indisputably Fastest Purple Thermapen, SAI Satay Grill

bluetang is online now   Reply With Quote


Thanks from:--->
Unread 05-21-2011, 03:49 PM   #3
mcoupe
On the road to being a farker
 
Join Date: 02-18-11
Location: Bend, Oregon
Downloads: 0
Uploads: 0
Default

Thanks bluetang! I picked up 4 lbs 3/4 wagyu round steak and some hi mountain mandarin teriyaki jerky cure. Also grabbed a 4 lb regular cow bottom round, to see if the 30 bucks i spent on the wagyu is worth it. I'll try a lower temp as you suggest.
mcoupe is offline   Reply With Quote


Unread 05-21-2011, 03:57 PM   #4
bluetang
somebody shut me the fark up.

 
bluetang's Avatar
 
Join Date: 08-06-10
Location: Stuart, Fl
Downloads: 0
Uploads: 0
Default

I'm sure others will chime in as well, that's just what I do. That hi mountain mandarin teriyaki jerky cure sounds farkin killer!
__________________
Homegrown 120 Gallon Reverse Flow, Homey, the Homegrown Kettle, 3 UDS's, 3 Stack Pro Q Excel 20, 18.5" Elderly(but not retired) WSM, 150lb Capacity Homegrown Electric and a CA gasserrrr
Bicycle Fast Polder Thermo, Indisputably Fastest Purple Thermapen, SAI Satay Grill

bluetang is online now   Reply With Quote


Unread 05-21-2011, 05:30 PM   #5
SmokinAussie
Quintessential Chatty Farker

 
SmokinAussie's Avatar
 
Join Date: 10-19-09
Location: Melbourne, VIC
Downloads: 0
Uploads: 0
Default

^^^^^ What Bluey says. Cut with the grain, because after it is dried, you then slice across the grain to cut it into small pieces, making it more tender. I only smoke mine for a few hours at as low temperature I can, just to get a little smoke into it. Then after that it is air dried with a fan, which takes up to 90hours.

Cheers

Bill
__________________
Aussie Lamb Farker Awardee!
Show me smoking and grilling LAMB for an ALF Award!
Resurrected for 2014: PM me if you've posted grilling or smoking LAMB in QTalk!
Just remember... the standard has gone up. You Americans are getting good at LAMB!

IMBAS Certified MOINK BALLER (NOSKOS RULE)
"Bullet Bill" WSM
"Blue Lou" Performer
Too many other bits of BBQ Gear to count!

SmokinAussie is online now   Reply With Quote


Unread 05-21-2011, 05:57 PM   #6
trekmstr
Full Fledged Farker
 
trekmstr's Avatar
 
Join Date: 02-21-09
Location: Wausau, Wi
Downloads: 0
Uploads: 0
Default

i have a dehydrator with a fan and a temp dial. the meat setting says 170 but I've never actually checked it. i also usually like a few hours at that setting then turn down so its dehydrating and not cooking. i have done some in oven at 170. thats as low as my oven can be set, and it come out great.
__________________
KCBS memeber, B.B.Q judge & competitor / 1 weber, 1 ofset, 1 smoker and 1 U.D.S. (so far)
trekmstr is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Cold Smoked Biltong (Jerky) Jerky (Perfected!) SmokinAussie Q-talk 29 10-28-2011 02:56 AM
what is the correct way to slice a tri-tip? deepsouth Q-talk 13 08-30-2010 08:46 AM
Pre slice? Garth57 Catering, Vending and Cooking For The Masses. 6 05-16-2010 02:00 AM
how thick to slice brisket eagle697 Competition BBQ 19 02-23-2008 11:30 AM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 07:23 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.