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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.


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Unread 10-07-2013, 04:30 PM   #1
Smoke Dawg
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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
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Last edited by Smoke Dawg; 02-24-2014 at 02:42 PM..
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Unread 10-07-2013, 04:34 PM   #2
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How is that Weinhard's? I see it at the store and have been meaning to try it, but never have.
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Unread 10-07-2013, 04:39 PM   #3
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Quote:
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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
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Unread 10-07-2013, 06:00 PM   #4
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Nice job on the jerky.....
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Unread 10-07-2013, 06:07 PM   #5
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Looking and I'm sure tasting great. Love Weinhard's.
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Unread 10-07-2013, 06:14 PM   #6
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Man, that looks great! Nice job. A lot of work, but well worth it I'm sure
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Unread 10-07-2013, 06:15 PM   #7
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I get the Henry's IPA...Did they have another beer?
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Unread 10-07-2013, 06:15 PM   #8
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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.
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Unread 10-07-2013, 06:19 PM   #9
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Rows of meat... what's not to love?
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Unread 10-07-2013, 06:32 PM   #10
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Bada$$ smokehouse and jerky!
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Unread 10-07-2013, 06:37 PM   #11
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Used to run Henry Weinhards out around Saragosa.....
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Unread 10-07-2013, 06:39 PM   #12
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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.
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Unread 10-07-2013, 06:40 PM   #13
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Beautiful! I was thinking of doing the same thing for the TD. Time for a change of plans! Great job. Looks awesome!
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Unread 10-07-2013, 06:44 PM   #14
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Outstanding...............that looks sooooooooooooooo good..............YUM...
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Unread 10-07-2013, 08:16 PM   #15
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Care to share the recipe with a fellow old school smokehouse guy?
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