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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 11-03-2008, 07:06 AM   #1
DavidEHickey
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Default Pork & Chicken Jerky with Fattie "PRON"

I decided to make some Jerky and wanted to try something new. I originally wanted to make turkey jerky but the cheapest boneless turkey breast I could find was 5.89 lb. I had seen ParrotHeads post with pork sticks which looked great, so I opted for pork and chicken. Bought a 9.5 pound pork loin and 6.5 pounds of large boneless chicken breasts. Sliced into strips and Cured for 36 hours with Hi Mountain cracked pepper and Garlic. Turned out pretty good. I like it more like smoked meat than shoe leather Jerky. Smoked for a little over 2 hours at 225
And then I Made a fatty. Used a roll of Bob Evans Original sausage flattened it out and diced up some portabella mushrooms, onions, parmesian cheese and pepper jack. Turned out great. I'm going to slice it and serve with spaggeti tonight instead of using meat balls.
"I almost screwed up, flattened it out on wax paper thinking it would not stick. WRONG had a hell of a time getting it off the wax paper"
Attached Images
File Type: jpg poke1.JPG (134.4 KB, 106 views)
File Type: jpg poke2.JPG (157.5 KB, 105 views)
File Type: jpg poke5.JPG (126.7 KB, 105 views)
File Type: jpg poke6.JPG (160.3 KB, 104 views)
File Type: jpg poke7.JPG (164.1 KB, 103 views)
File Type: jpg fatty2.JPG (151.9 KB, 105 views)
File Type: jpg fatty3.JPG (130.9 KB, 105 views)
File Type: jpg fatty5.JPG (130.2 KB, 104 views)
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Unread 11-03-2008, 07:08 AM   #2
Jack2u2
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Jerky looks really good. I could snack on that for a good while. Nice job!
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Unread 11-03-2008, 07:28 AM   #3
BBQ Grail
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Very nice.
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Unread 11-03-2008, 09:24 AM   #4
Smokin Mike
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nice jerky and fatty! nice tip about the sticking to the wax paper.
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Unread 11-03-2008, 09:28 AM   #5
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Looks great!! Sounds like a good Idea with the Fatty (if it lasts that long).
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Unread 11-03-2008, 09:58 AM   #6
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Looks great!

Quote:
"I almost screwed up, flattened it out on wax paper thinking it would not stick. WRONG had a hell of a time getting it off the wax paper"
My wife is the family fatty stuffer. She uses wax paper to keep from having to clean the cutting board, but she sprays the wax paper w/ cooking spray right before flattening the roll out. It works pretty well that way.

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Unread 11-03-2008, 10:33 AM   #7
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Nice job, what texture does the chicken jerky have?

Jeff
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Unread 11-03-2008, 10:34 AM   #8
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Very nice!!
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Unread 11-03-2008, 10:37 AM   #9
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I could snack on those!
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Unread 11-03-2008, 10:38 AM   #10
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Looks good, but that is not jerky. It's cooked chicken strips. Nothing wrong with that. Jerky should be cured and cold smoked if you want, then dried at low temps. I do mine on a box fan.

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Unread 11-03-2008, 01:29 PM   #11
BobBrisket
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Very NICE!!
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Unread 11-03-2008, 01:51 PM   #12
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nice david, love the fatty too!
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Unread 11-04-2008, 07:23 AM   #13
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Looks good to me. Jerky style chicken. I'd take a big bowl of mac and cheese, 7 of those strips, and 3/4 's of that fatty
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Unread 11-04-2008, 09:16 AM   #14
DavidEHickey
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"Looks good, but that is not jerky. It's cooked chicken strips. Nothing wrong with that. Jerky should be cured and cold smoked if you want, then dried at low temps."

You Northern Ohio people are always hard to please! It is cured, and Hi Mountain specifically says. We recommend smoking Jerky @ 200 for 1 1/2 to 2 hours with smoke on. Do not leave smoke on longer than 3 hours. DO NOT OVER COOK. Again, Jerky does not have to be cooked so hard you cannot chew it. So I rest my case, I certify my meat as true Hi Mountain Jerky. You people in Northern Ohio probably put beans in your chili also!
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Unread 11-04-2008, 01:28 PM   #15
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Quote:
Originally Posted by DavidEHickey View Post
"Looks good, but that is not jerky. It's cooked chicken strips. Nothing wrong with that. Jerky should be cured and cold smoked if you want, then dried at low temps."

You Northern Ohio people are always hard to please! It is cured, and Hi Mountain specifically says. We recommend smoking Jerky @ 200 for 1 1/2 to 2 hours with smoke on. Do not leave smoke on longer than 3 hours. DO NOT OVER COOK. Again, Jerky does not have to be cooked so hard you cannot chew it. So I rest my case, I certify my meat as true Hi Mountain Jerky. You people in Northern Ohio probably put beans in your chili also!

I should have gone easier on a fellow Buckeye! They are just covering their butts on the cooking part. Trust me cold smoked and air dried...jerky nirvana.

My wife likes beans in the chili not I but you know damn well I gota put em in there for her. Her mom's chili was basically sloppy joe's with kidney beans in it. She even puts ketchup on the chili I make to give it more tomato taste. I'm still trying to fix her.

So long as your not making that swill they sell as chili in Cincinnati your ok.

Later
JimC
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