oink
The BBQ BRETHREN FORUMS.  


Our Homepage Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners(temp offline)
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
Old 10-07-2013, 04:30 PM   #1
Smoke Dawg
Babbling Farker

 
Smoke Dawg's Avatar
 
Join Date: 06-22-13
Location: Oly
Default Three Levels of Jerky

“Three levels of Beef Jerky”
Started with a 20 pound Top Round, cut into 1/8” strips
Brine overnight in salt brine with garlic and onion powder
Attachment 85965
Drain and rinse
Attachment 85966
String the meat for hanging later
Attachment 85967
Soak overnight in a teriyaki, garlic, onion, brown sugar, and sesame oil brew
Attachment 85968
Hang in the smoke house – first few rows has no additional seasoning
Attachment 85969
Next several rows with course black pepper
Attachment 85970
A few rows with crushed red pepper
Attachment 85971
This does add a bit of heat
Attachment 85972
Smoke house is loaded and ready to fire
Attachment 85973
Attachment 85974
Time to light the fire
Attachment 85975
Fire established and good smoke for the cook
Attachment 85976
Closed up for most of the remainder - Bring temperature up from 150° to 225°
Attachment 85977
About half done
Attachment 85978
Getting close
Attachment 85979
Now it’s done – About a 5 hour smoke
Attachment 85980
Cut down and piled in the “Three Levels of Beef Jerky”
Sweet, Black Peppered, & Crushed Red Pepper
Attachment 85981
Please use this last photo as the polling pic
Attachment 85982
Thanks for looking
SD
__________________
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!
IMBAS Certified Moink Baller

Last edited by Smoke Dawg; 02-24-2014 at 02:42 PM..
Smoke Dawg is offline   Reply With Quote


Old 10-07-2013, 04:34 PM   #2
peeps
somebody shut me the fark up.

 
peeps's Avatar
 
Join Date: 08-09-13
Location: Round Rock, TX
Default

How is that Weinhard's? I see it at the store and have been meaning to try it, but never have.
__________________
***** North Texas Brethren Bash - Spring 2015 - In Planning Now ***** (link)

- Earl - My Custom Vertical Offset Smoker by AJ's Custom Cookers (build link)
- Colt - Superior SS-2 w/ DigiQ DXII- Courtesy of Gainesville Jaycees and Superior Smokers
- Weber Kettle 22.5 OTG w/ Craycort Cast Iron Grates
- Major - Mini WSM (from SJS)

Certified IMBAS MOINK Baller! (Certificate of Authenticity) / Join the fun in the Throwdowns!
peeps is offline   Reply With Quote


Thanks from:--->
Old 10-07-2013, 04:39 PM   #3
Smoke Dawg
Babbling Farker

 
Smoke Dawg's Avatar
 
Join Date: 06-22-13
Location: Oly
Default

Quote:
Originally Posted by peeps View Post
How is that Weinhard's? I see it at the store and have been meaning to try it, but never have.
Mild and good - Has the taste of a good Larger
__________________
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!
IMBAS Certified Moink Baller
Smoke Dawg is offline   Reply With Quote


Old 10-07-2013, 06:00 PM   #4
IamMadMan
somebody shut me the fark up.
 
IamMadMan's Avatar
 
Join Date: 07-30-11
Location: Pemberton, New Jersey
Default

Nice job on the jerky.....
__________________
Changing my name to Nobody on Facebook, when I like a post it reads, Nobody Likes Your post
IamMadMan is offline   Reply With Quote


Thanks from: --->
Old 10-07-2013, 06:07 PM   #5
ssv3
Quintessential Chatty Farker

 
ssv3's Avatar
 
Join Date: 07-25-12
Location: Los Angeles
Default

Looking and I'm sure tasting great. Love Weinhard's.
__________________
LSG 24x30 Vertical Offset
DCS 36 NG Grill
Vision Kamado PRO
Blackstone Griddle 36
Blackstone Pizza Oven
WSJ(K), WGA(P) WJJ(CU)
PBC
Santa Maria BBQ Outfitters 30x20 Grill
Member of "THE BLACKSTONE POSSE"
ssv3 is offline   Reply With Quote


Thanks from:--->
Old 10-07-2013, 06:14 PM   #6
Shagdog
Babbling Farker

 
Shagdog's Avatar
 
Join Date: 07-01-13
Location: Grayslake, IL
Default

Man, that looks great! Nice job. A lot of work, but well worth it I'm sure
__________________
Matt

Come Join the fun in the Throwdowns!

Shirley Fabrication 24x50 Offset - UDS - Weber Kettle - Fire Pit Rotisserie - Shirley-Shagstone Griddle/Wok Cart - Carson Rodizio


Shagdog is offline   Reply With Quote


Thanks from:--->
Old 10-07-2013, 06:15 PM   #7
Fwismoker
somebody shut me the fark up.

 
Fwismoker's Avatar
 
Join Date: 08-22-13
Location: Fort Wayne, Indiana
Default

I get the Henry's IPA...Did they have another beer?
__________________
Cookers: Creator of Octoforks Rotisserie System U.S Patent Pending,
Mini WSM, Jumbo Joe mini WSM aka Jimmy w/ CB Roti & Meat hanging ring, 22.5" kettle w/ CB kit, Creator of the world famous 007 Super Grill Smoker Roti, Big Poppa UDS, gasser grill and Weber 22.5" kettle w/ CB Roti

Official 007 Thread: "007"
http://www.bbq-brethren.com/forum/sh...d.php?t=231293
Fwismoker is offline   Reply With Quote


Thanks from:--->
Old 10-07-2013, 06:15 PM   #8
ebijack
is One Chatty Farker

 
ebijack's Avatar
 
Join Date: 08-23-13
Location: Michigan
Default

Wow, nice! Does the brining make that much of a difference? I just use my own teriaki and smoke it with an hour or so after putting into a bag.
__________________
I can only hope I earn the freedom that has been given me.
Living it up in the slums of Warren

cookin with fire
ebijack is online now   Reply With Quote


Thanks from: --->
Old 10-07-2013, 06:19 PM   #9
sliding_billy
somebody shut me the fark up.
 
sliding_billy's Avatar
 
Join Date: 08-27-13
Location: Princeton, TX
Default

Rows of meat... what's not to love?
sliding_billy is offline   Reply With Quote


Thanks from: --->
Old 10-07-2013, 06:32 PM   #10
Grabnabber
is One Chatty Farker
 
Join Date: 02-25-10
Location: Chicago IL
Default

Bada$$ smokehouse and jerky!
__________________
Tom

Weber OTG
Cast Iron Hibachi
Large BGE
Grabnabber is offline   Reply With Quote


Thanks from: --->
Old 10-07-2013, 06:37 PM   #11
Damn True
Full Fledged Farker
 
Join Date: 07-18-13
Location: Mountain View, CA
Default

Used to run Henry Weinhards out around Saragosa.....
Damn True is offline   Reply With Quote


Thanks from: --->
Old 10-07-2013, 06:39 PM   #12
Smoke Dawg
Babbling Farker

 
Smoke Dawg's Avatar
 
Join Date: 06-22-13
Location: Oly
Default

Quote:
Originally Posted by ebijack View Post
Wow, nice! Does the brining make that much of a difference? I just use my own teriaki and smoke it with an hour or so after putting into a bag.
Been doing it that way for years and have never had any problems with it lasting a long time. If you don't rinse it, you will have salty jerky. I usually vacuum pack some in smaller packages and freeze so it lasts a little longer. I always have a baggie of this on a hunting trip!

I am sure it is fine without the brine if eating in a short amount of time.
__________________
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!
IMBAS Certified Moink Baller
Smoke Dawg is offline   Reply With Quote


Old 10-07-2013, 06:40 PM   #13
oifmarine2003
Babbling Farker
 
Join Date: 11-26-12
Location: Cedarburg, WI
Default

Beautiful! I was thinking of doing the same thing for the TD. Time for a change of plans! Great job. Looks awesome!
__________________
Chris

I FINALLY ESCAPED THE PIT THAT IS ILLINOIS!!!!
oifmarine2003 is offline   Reply With Quote


Thanks from: --->
Old 10-07-2013, 06:44 PM   #14
Bluesman
Babbling Farker

 
Bluesman's Avatar
 
Join Date: 01-01-10
Location: Fond du Lac, WI
Default

Outstanding...............that looks sooooooooooooooo good..............YUM...
__________________
2000 Weber Simpsons OTG
2010 22.5 WSM
Smokin' Bucky UDS
Weber Q200
1983 WGA
Early 70's Red Weber Statesman
1995 Red Weber Master Touch
2010 Brick Red Touch n' Go Performer
Bluesman is offline   Reply With Quote


Thanks from:--->
Old 10-07-2013, 08:16 PM   #15
oifmarine2003
Babbling Farker
 
Join Date: 11-26-12
Location: Cedarburg, WI
Default

Care to share the recipe with a fellow old school smokehouse guy?
__________________
Chris

I FINALLY ESCAPED THE PIT THAT IS ILLINOIS!!!!
oifmarine2003 is offline   Reply With Quote


Thanks from: --->
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 05:17 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2016, 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