喂我西摩
The BBQ BRETHREN FORUMS.  


Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
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 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.


Reply
 
Thread Tools
Old 05-15-2013, 04:09 PM   #1
Yellowhair42
is one Smokin' Farker
 
Join Date: 03-24-12
Location: Medina,Ohio
Default 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.
__________________
UPBS,Vision Komado, WSJSMWSM,Bandera

Last edited by Yellowhair42; 04-24-2014 at 08:06 PM..
Yellowhair42 is offline   Reply With Quote


Old 05-15-2013, 04:15 PM   #2
Davey D
Is lookin for wood to cook with.
 
Join Date: 03-26-13
Location: Pacifica, CA
Default

Nice! What temp do you make your jerky? I assume it is a relatively cold smoke.
Davey D is offline   Reply With Quote


Old 05-15-2013, 04:22 PM   #3
Yellowhair42
is one Smokin' Farker
 
Join Date: 03-24-12
Location: Medina,Ohio
Default

About 250 until the meat reaches 150.Then down to 100 to dry to the right texture.
__________________
UPBS,Vision Komado, WSJSMWSM,Bandera
Yellowhair42 is offline   Reply With Quote


Old 05-15-2013, 04:31 PM   #4
Dave M
On the road to being a farker
 
Join Date: 09-25-05
Location: Dexter, MI
Default

That is cool. How do you probe the meat for temperature? Pretty thin bit there. :)
Dave M is offline   Reply With Quote


Old 05-15-2013, 08:43 PM   #5
Yellowhair42
is one Smokin' Farker
 
Join Date: 03-24-12
Location: Medina,Ohio
Default

What's not visible is the "blob" that's left after all stuffing is complete that I use for checking the temp.
__________________
UPBS,Vision Komado, WSJSMWSM,Bandera
Yellowhair42 is offline   Reply With Quote


Old 05-17-2013, 01:54 PM   #6
Dave M
On the road to being a farker
 
Join Date: 09-25-05
Location: Dexter, MI
Default

Aha! I imagine it doesn't take long to get there.
Dave M is offline   Reply With Quote


Old 05-17-2013, 03:22 PM   #7
garzanium
Full Fledged Farker
 
Join Date: 01-13-13
Location: Central Tx
Default

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!
__________________
Backwoods Fatboy-profile for cart build link,Weber OTG,Weber Smokey Joe, Maverick 732,Tan Thermapen
garzanium is offline   Reply With Quote


Old 05-17-2013, 03:25 PM   #8
1FUNVET
Babbling Farker
 
Join Date: 04-16-09
Location: Lake Charles La
Default

Nice looking jerky.
1FUNVET is offline   Reply With Quote


Old 05-17-2013, 03:46 PM   #9
fat_bastard
On the road to being a farker
 
Join Date: 09-22-09
Location: Huntsville, AL
Default

Is that a cookie press that you're using? Also, Recipe?
__________________
2 UDS (Soap, and Tomato Paste)
fat_bastard is offline   Reply With Quote


Old 05-17-2013, 04:46 PM   #10
Mark R
Knows what a fatty is.
 
Mark R's Avatar
 
Join Date: 08-28-11
Location: Saint Petersburg, Florida
Default

Do you cure it? Prolly not since you hot smoke it. Do you use a jerky mix? How well does it store(keep unrefrigerated)?

F_B that's a jerky gun.
Mark R is offline   Reply With Quote


Reply

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


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.





All times are GMT -5. The time now is 07:30 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2017, vBulletin Solutions, Inc.
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.
no new posts