Pork & Chicken Jerky with Fattie "PRON"

DavidEHickey · 11-03-2008, 07:06 AM

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"

Jack2u2 · 11-03-2008, 07:08 AM

Jerky looks really good. I could snack on that for a good while. Nice job!

BBQ Grail · 11-03-2008, 07:28 AM

Very nice.

Smokin Mike · 11-03-2008, 09:24 AM

nice jerky and fatty! nice tip about the sticking to the wax paper.

1_T_Scot · 11-03-2008, 09:28 AM

Looks great!! Sounds like a good Idea with the Fatty (if it lasts that long).

71-South · 11-03-2008, 09:58 AM

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.

-Bret

jeffjenkins1 · 11-03-2008, 10:33 AM

Nice job, what texture does the chicken jerky have?

Jeff

BBQ Bandit · 11-03-2008, 10:34 AM

Very nice!!

Midnight Smoke · 11-03-2008, 10:37 AM

I could snack on those!

topjimmy · 11-03-2008, 10:38 AM

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.

Later
JimC

BobBrisket · 11-03-2008, 01:29 PM

Very NICE!!

Monty · 11-03-2008, 01:51 PM

nice david, love the fatty too!

Bacon · 11-04-2008, 07:23 AM

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

DavidEHickey · 11-04-2008, 09:16 AM

"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!

topjimmy · 11-04-2008, 01:28 PM

Quote:

Originally Posted by DavidEHickey

"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

11-03-2008, 07:08 AM	#2
Jack2u2 is one Smokin' Farker Join Date: 11-27-07 Location: West Tawakoni, TX. Downloads: 0 Uploads: 0	Jerky looks really good. I could snack on that for a good while. Nice job! __________________ Jack -www.jrcsbbqandseasonings.com

11-03-2008, 07:28 AM	#3
BBQ Grail somebody shut me the fark up. Join Date: 08-11-03 Location: Rocklin, CA Downloads: 0 Uploads: 0	Very nice. __________________ Larry The best way to reach me is with email: larry@thebbqgrail.com

11-03-2008, 09:24 AM	#4
Smokin Mike is One Chatty Farker Join Date: 09-06-07 Location: Kansas City Downloads: 0 Uploads: 0	nice jerky and fatty! nice tip about the sticking to the wax paper. __________________ Disco Pigs competition team Sponsored by Oakridge BBQ Yoder 640 Yoder 1320 UDS (Snail barrel) FEC-100 X2 Traeger 124 (older american made model) WSM, one touch kettle gasser from costco, KCBS CBJ

11-03-2008, 10:33 AM	#7
jeffjenkins1 is Blowin Smoke! Join Date: 03-01-08 Location: Akron, OH Downloads: 0 Uploads: 0	Nice job, what texture does the chicken jerky have? Jeff __________________ You do what you have to do, so you can do what you want to do! Right now I am working on doing what I want to do! Ole Hickory Ultra Que 2 Primo Oval XL NB American Gourmet offset smoker UDS Turkey Fryer Told you I would get a signature.........

11-03-2008, 10:34 AM	#8
BBQ Bandit Babbling Farker Join Date: 02-15-08 Location: Harrisburg, PA Downloads: 1 Uploads: 0	Very nice!! __________________ Bacon should be capitalized as a pronoun for pork! A BBQ Servant; cooking for the Troops, Churches, and Charity Operation BBQ Relief founding member Lang 84 Deluxe Kitchen known as "The Glamazon" Custom Klose Backyard Chef... of Snot, 22.5 WSM Former smokers; Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, and Bubba Keg Grill - RIP

11-03-2008, 09:28 AM	#5
1_T_Scot is Blowin Smoke! Join Date: 06-03-08 Location: Pontiac Illinois Downloads: 0 Uploads: 0	Looks great!! Sounds like a good Idea with the Fatty (if it lasts that long).

11-03-2008, 10:37 AM	#9
Midnight Smoke somebody shut me the fark up. Join Date: 01-24-08 Location: Southern Arizona Desert Downloads: 0 Uploads: 0	I could snack on those! __________________ ************************ * Terry ~ aka Pork Smoker * XL-BGE Hatched 06/20/2008 09:42 pm ** * Couple Weber Kettles, CharGriller, UDS * * Ultra Fast Red Thermapen * Projects Kamado Restoration Bandera Restoration

11-03-2008, 10:38 AM	#10
topjimmy Found some matches. Join Date: 10-17-08 Location: North Jackson, Ohio Downloads: 0 Uploads: 0	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. Later JimC

11-03-2008, 01:29 PM	#11
BobBrisket Moderator Join Date: 12-11-07 Location: El Paso, TX Downloads: 0 Uploads: 0	Very NICE!! __________________ UDS, Pit Barrel Cooker-Courtesy of Poobah, WSM, 22.5 Weber Kettles-K and DR Stamped, 18.5 Weber Bar-B-Kettle, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver B, Lil' Chief Smoker, Lodge Sportman Grill, Backyard Fire Pit, Dutch Ovens, Discada Set Up, Turkey Fryer! BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment......"You're a good cooker, Dad!"--My Son. DAN!

11-03-2008, 01:51 PM	#12
Monty Take a breath! Join Date: 05-21-08 Location: Martini, Texas Downloads: 0 Uploads: 0	nice david, love the fatty too! __________________ Monty "When a defining moment comes along - you either define the moment - or the moment defines you" -- Tin Cup *________________________________* 20X42 Klose "The Deluxe Grill Chef Smoker" Primo Oval Junior Cook'n'Kettle Sr. (almost 50 yrs old!) "Big Chief" ES (for Christmas Jerky!)

11-04-2008, 07:23 AM	#13
Bacon is One Chatty Farker Join Date: 06-22-08 Location: North Dallas Downloads: 0 Uploads: 0	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 __________________ Jason ~ Arkansan in Tejas 22.5" Weber OTG Kenmore gasser 1 Super-Fast Sunkist Orange Thermapen Hungry Apt neighbors Certified MOINK Baller "Anything wrapped in Bacon has to beat not wrapped in Bacon!" - Desert Dweller / circa ~ 09-14-2008, 07:28 AM

11-04-2008, 09:16 AM	#14
DavidEHickey Full Fledged Farker Join Date: 04-22-08 Location: Wilmington, Ohio Downloads: 0 Uploads: 0	"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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