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Midnight Smoke
01-12-2012, 02:10 PM
Got the new slicer and the 1st thing on the agenda was Beef Jerky. Was going to buy a Dehydrator but going to need to wait now that I bought the slicer.

Picked up a 4Lb Bottom Roast and followed the instructions on the seasoning package. Not sure how I am going to cook it yet. Thinking about doing it on the Egg at as low as I can get it 160 -180 for at least 3-4 hours. Then into the oven to finish, just not sure how long to keep it in the oven. My oven will go as low as 170

The seasoning and Cure

http://i85.photobucket.com/albums/k66/photolinks/BBQ/Jerky/Picture004.jpg

Measured and mixed by hand to break up the clumps

http://i85.photobucket.com/albums/k66/photolinks/BBQ/Jerky/Picture010.jpg

The slicer is a beast

http://i85.photobucket.com/albums/k66/photolinks/BBQ/Jerky/Picture019.jpg

Nice even cuts 1/4" slices

http://i85.photobucket.com/albums/k66/photolinks/BBQ/Jerky/Picture021.jpg

About a 1/3 Lb of scrape I trimmed off

http://i85.photobucket.com/albums/k66/photolinks/BBQ/Jerky/Picture028.jpg

Various sizes separated

http://i85.photobucket.com/albums/k66/photolinks/BBQ/Jerky/Picture040.jpg

Took a lot of space to get them ready for seasoning

http://i85.photobucket.com/albums/k66/photolinks/BBQ/Jerky/Picture047.jpg

Seasoned

http://i85.photobucket.com/albums/k66/photolinks/BBQ/Jerky/Picture053.jpg

Tossed and turned to get the Seasoning mixed well into the meat

http://i85.photobucket.com/albums/k66/photolinks/BBQ/Jerky/Picture060.jpg

Decided to use the FoodSaver and vacuumed down the meat to Cure

http://i85.photobucket.com/albums/k66/photolinks/BBQ/Jerky/Picture073.jpg

Sealed up and ready for the Fridge

http://i85.photobucket.com/albums/k66/photolinks/BBQ/Jerky/Picture076.jpg

Will let it cure for at least 24 hours. If anyone wants to add any advice or tips I would appreciate it. I am a big fan of Jerky and hope this comes out good.

Thanks for checking it out!

Kathy's Smokin'
01-12-2012, 02:19 PM
Looks fantastic so far, Midnight! I'm glad you posted this because I get to hear what the wise brethren and sistren have to say. Aside from smoking jerky -- I have a friend that makes his in the oven. He puts each piece on a toothpick and "hangs" it like laundry from the grill of the oven. The toothpick is set over a space in the grill and the pierced meat just hangs down. It was really good, he brought us a nice sample. Too hot and spicy for the other half so I got to eat it all.

Kathy's Smokin'
01-12-2012, 02:19 PM
By the way, NICE SLICER!!!

likeadeere
01-12-2012, 02:20 PM
I hope it comes out well also. I've never done it either. But I'm huge fan of jerky too. I have a co-worker who uses the same brand of jerky cure that you have, and he says he doesn't mix the seasoning into the cure. He cures it first, then seasons it, and then smokes it. I had the finished product, and it was phenomenal. And it was duck jerky I might add. And I've NEVER had good duck....

Good luck!

Midnight Smoke
01-12-2012, 02:30 PM
Looks fantastic so far, Midnight! I'm glad you posted this because I get to hear what the wise brethren and sistren have to say. Aside from smoking jerky -- I have a friend that makes his in the oven. He puts each piece on a toothpick and "hangs" it like laundry from the grill of the oven. The toothpick is set over a space in the grill and the pierced meat just hangs down. It was really good, he brought us a nice sample. Too hot and spicy for the other half so I got to eat it all.

Thanks for the Tip on the Toothpicks!!!! I really think that is a great idea. I may use wooded Skewers. I do not like real spicy Hot Jerky either. :wink:

I hope it comes out well also. I've never done it either. But I'm huge fan of jerky too. I have a co-worker who uses the same brand of jerky cure that you have, and he says he doesn't mix the seasoning into the cure. He cures it first, then seasons it, and then smokes it. I had the finished product, and it was phenomenal. And it was duck jerky I might add. And I've NEVER had good duck....Good luck!

My buddy makes Jerky and he gave me this seasoning, he brought me some of his Jerky awhile back and it was some of the best I had ever had. I know he uses a Dehydrator.

Kathy's Smokin'
01-12-2012, 02:30 PM
Geez, I have something else to add from a show I saw on public television. Their website is www.newscancook.com and the chef that did this is Andreas. In the middle of the woods he set up a small woodstove, used stove piping for several feet to cold smoke herring or some other really small fish in a REFRIGERATOR. He cut a hole into the bottom side of the fridge for his pipe and then hung many many fishes off the racks similar to what my friend does with jerky in the oven. Andreas also used toothpicks over the space in the fridge grills and the pierced fish hanging down. He got rows and rows of them. I'd never smoke meat in a plastic-lined fridge, the thought of traces of plastic, a petroleum product, filming my meat doesn't sit well with me but I found the idea ingenious. The Norwegians and Swedes do a lot of outdoor cooking and are very inventive with it, I've just watched the show and not gone on the website but I have to believe it's good, too.

thirdeye
01-12-2012, 02:39 PM
http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%2013/DSC01448a.jpg


You are off to a good start, and the Hi Mountain products are top notch. I've been using them for years, they are made about 100 miles from my house. It looks like you sliced your roast with the grain, which is what I do because that will give you a more traditional jerky (with a little chew to it). Slicing against the grain will give you a more tender jerky.

HM's instructions are excellent, and to tell you the truth I always cure for 24 hours... unless I have thicker strips which I might go 36 or 48 hours on. I usually add additional black pepper to most of their flavors, but that's a personal choice. What I would recommend is to saute a strip in a skillet when it's cured to test the seasonings. If you want to add any pepper, just sprinkle some on (or pepper 1/2 of the batch).

As far as cooking, first the meat will sweat some fat, and then it begins to dry. To get the best texture you want a combination of both cooking and drying..... Keep your eye on it and sample some of the thinner slices as you go along. I don't like my jerky really dry, so I pull mine earlier than some folks. In my Big Chief it might take 3 hours if the day is cool. My oven only goes down to 170, so it cooks quicker, BUT.... just turn off the oven for awhile, or crack the door to stretch out the cooking time.

You still need to refrigerate it after it cools for a couple of hours, the HM's cure is a flavor cure, not a preservation cure, so play with a couple of different levels of doneness to see what the family likes.

Here are some of my thin and thick sliced jerky...

http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%2013/DSC01455a.jpg


http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%204/DSC01463a.jpg

Skidder
01-12-2012, 02:42 PM
Looking good so far. Very interested in this thread. My daughter got me a very nice Excalibur dehydrator for Christmas and I'm itching to try some. I have some marinating as we speak. The recipe is from a coworker of hers. But I'm gonna try yours next. I like the smoke idea. Keep us posted.

bigabyte
01-12-2012, 03:29 PM
Looking forward to the finished product and a review!:thumb:

Midnight Smoke
01-12-2012, 04:06 PM
Looking good so far. Very interested in this thread. My daughter got me a very nice Excalibur dehydrator for Christmas and I'm itching to try some. I have some marinating as we speak. The recipe is from a coworker of hers. But I'm gonna try yours next. I like the smoke idea. Keep us posted.

I hope it turns out good. I was going to get the Excalibur dehydrator too. I'll just need to wait awhile to save a few Dollars for it. I think the Dehydrator is the way to go.

Skidder
01-12-2012, 04:40 PM
I did a generic Nesco cure on some just to try it out. Was to salty but dried nice. Was using it as a base to work from.

42BBQ
01-12-2012, 05:10 PM
Midnight, awesome post on the jerky, but I'm looking for more info on the slicer :) Hoping to get one down the line sometime but don't want to drop $350 on one if I can help it. What brand, how heavy duty/commercial is it, ball park price??? (sorry for being nosy)

Midnight Smoke
01-12-2012, 05:24 PM
Midnight, awesome post on the jerky, but I'm looking for more info on the slicer :) Hoping to get one down the line sometime but don't want to drop $350 on one if I can help it. What brand, how heavy duty/commercial is it, ball park price??? (sorry for being nosy)

No problem, This one is a Manual Globe 500 Commercial Slicer. 1/3 HP 6 Amp 115 Volt

I searched online and the prices ranged from $599.00 to $1400.00 for this Model. I have been looking at Craigs List for a couple months until this one came up. You just need to be careful when buying because the Parts can be very expensive. If you find a good one it should last a lifetime of home use even if it was well used at a restaurant.

PitRow
01-12-2012, 06:53 PM
You still need to refrigerate it after it cools for a couple of hours, the HM's cure is a flavor cure, not a preservation cure, so play with a couple of different levels of doneness to see what the family likes.




Are you sure about that? Seems like last time I used HM it had both spices (flavor) and curing salt in the package.

Anyway, this post inspired me to make some jerky again so I stopped off at the store and bought a 5lb top round roast. Hopefully I'll have time to get it all started tonight and smoke/dry it on saturday.

Midnight Smoke
01-12-2012, 07:16 PM
Could you tell me if I am on track with my Jerky?

So does this sound about right to everyone?

2-3 Hours on the Egg around 180-200

Then into the oven to finish at 170.

How long do you think I should leave it in the oven?

Or, will it be done after in the Egg for 2-3 Hours or...?

I appreciate all your advice!

Jay 41
01-12-2012, 07:26 PM
I use my electric smoker for jerky, 150 for 6 hours.
I've never tried store bought cure for it, I have my own spice/marinade.:thumb:

tish
01-12-2012, 07:36 PM
Waitin' on the answer to the last question. I have a dehydrator here at home, but I want it to have some smoked flavor to it. Could you do it part of the time on the smoker, and part of the time in the dehydrator? How long for each? Love this thread!! :-D

The_Kapn
01-12-2012, 07:41 PM
Waitin' on the answer to the last question. I have a dehydrator here at home, but I want it to have some smoked flavor to it. Could you do it part of the time on the smoker, and part of the time in the dehydrator? How long for each? Love this thread!! :-D



Tish,

Lookie here for a few thoughts.

http://www.bbq-brethren.com/forum/showthread.php?t=83426&highlight=jerky

TIM

deguerre
01-12-2012, 07:43 PM
Can't wait for the final results Terry! Glad you gave the slicer a run.

Midnight Smoke
01-12-2012, 08:08 PM
Tish,

Lookie here for a few thoughts.

http://www.bbq-brethren.com/forum/showthread.php?t=83426&highlight=jerky

TIM

Tim, I have read your thread through but I do not have a Dehydrator. Can you help on the Oven question?

NorthwestBBQ
01-12-2012, 09:42 PM
Waitin' on the answer to the last question. I have a dehydrator here at home, but I want it to have some smoked flavor to it. Could you do it part of the time on the smoker, and part of the time in the dehydrator? How long for each? Love this thread!! :-D

http://www.bbq-brethren.com/forum/showthread.php?t=72436&highlight=northwestbbq+beef+jerky

PM me.

jeffboyette
01-12-2012, 09:51 PM
Could you tell me if I am on track with my Jerky?

So does this sound about right to everyone?

2-3 Hours on the Egg around 180-200

Then into the oven to finish at 170.

How long do you think I should leave it in the oven?

Or, will it be done after in the Egg for 2-3 Hours or...?

I appreciate all your advice!
I run my jerky alot cooler. I have had a batch either curing, smoking or dehydrating non stop for about 2 months now.

The salt in the rub, and the drying alone is enough to preserve the meat enough to be left at room temp in a bag for 3-4 weeks. Mine never last that long. I run mine at lower temp, for a longer time, but pull it long before its brittle dry. With as thick as the slices are in this picture, and as light as the rub is on it i would leave them in the cure 2-3 days before they hit the smoke.

With the oven just set it as low as it will go and wedge something in the door to keep it propped open. This will allow the moisture to escape. Some people just stick a tiny floor space heater in the oven with the oven turned off and crack the door. It serves both purpose.

But for what you will spend on meat and rubs, by the time you make 3-4 batches you can buy you a $50-60 Nesco dehydrator that works better than any other round dehydrator i have used. Its adjustable, consistant, even drying, and imho as good as the $300 excalibers at the expense of handling a slightly smaller load for each batch.

jeffboyette
01-12-2012, 10:01 PM
Unless you can get a true cold smoke 80-110 degrees, you should smoke and dehydrate seperatly. Or it will cook too much in the pit. How long for each? Well thats all your taste. If you use fresh, quality meat, that you slice yourself, prep yourself, and you know is sanitary. Smoke it for 1-3 hours, and after the first hour take a piece out every 30 minutes and take a bite of it. When it is almost smokey enough for your taste pull it off the smoker and immediatly add it to the dehydrator.

When the rest of the moisture evaporates the beef flavor, smoke flavor, and seasonings are just going to be that more concentrated. Run it on the dehydrator at as low of a temperature as you can, until its almost as dry as you want. When you pull it at this time, it will cool, and crisp up just a little more.

Some like it more chewy and not as dry. Thats fine. The 150 degree initial smoke, salt, and reduced moisture content will make it safe to eat, and it will keep for a while. I dont know many people that need to keep jerky so long that it needs to be really salty, dry and smokey. Less is more.

you can keep it in the fridge or freezer if your are anal about it. Just wrap in dry paper towel to asborb any moisture or condensation. if you freeze allow it to cool uncovered on your dehydrator or oven racks for a while, then bag and freeze. Vacuum seal it if you can. If any ice crystals form in your ziplock bag, remove from that bag, shake off the ice and add to another bag. Moderatly dried and cured it will keep for 2-4 weeks on the counter, 3 months in the fridge and 1 year in the freeze. More salt, smoke, and brittle dry it will keep for years.

jeffboyette
01-12-2012, 10:05 PM
The only time i would not suggest using the cooler smoke, or room temp drying is when using wild game. Generally if the deer or game has been frozen a minimum of 60 days it is considered safe from parasites. If im at all unsure of wild game, i always cure with a little more salt, for an extra day, smoke a little longer, and always dry at a minimum 160 degrees.

tish
01-13-2012, 12:52 AM
Tish,

Lookie here for a few thoughts.

http://www.bbq-brethren.com/forum/showthread.php?t=83426&highlight=jerky

TIM

Thanks so much, Tim. That was a great tutorial on the process. Although I don't have the fancy equipment, I think it should still come out ok if I slice it carefully, and use my Keg and the little dehydrator I have. I'll let you know how it comes out. :wink:

Phrasty
01-13-2012, 01:50 AM
Hmm I dont know this process, I always go for a cold smoke and dry in the fridge. I try not to pass 90˚ when smoking (only cuz the meat is already fully cured) I guess I have an extra fridge for jobs so I just plug it in when I'm doing jerky, so I guess i have the space to do so. I'm assuming that actually cooking the jerky allows you to dry at room temp? Is that right? I always make my own cure though but I've seen nothing but good things about those cures.

My only comment and it might be too late I tend to "marinade" in a container that I'm able to get in there and toss the meat twice a day. But it all looks evenly coated so I think you'll be fine! :thumb:

Here's the last batch of jerky I did. (http://www.bbq-brethren.com/forum/showthread.php?t=122103) :becky:

Looking forward to see it when it's done!
Cheers

landarc
01-13-2012, 02:35 AM
Hey Terry, glad to see that slicer works that well, what a great find, and the jerky looks like it is going to be great.

Midnight Smoke
01-13-2012, 05:15 PM
Okay, I decided to not use the Egg at all, I know wrong Forum.

I set the Oven at it lowest temp 170 and the Jerky has been in for 5 hours. It is still weeping a bit. Took one piece out to try, placed it on a Paper Towel for about 10 minutes, moisture droplets are still on the surface, I know there are different levels of dryness people like. I do not like completely dry Jerky myself.

Question is, should I leave it in the Oven awhile longer? Do I wait until it appears dry in the Oven or does it dry some more after removing from the heat?

tish
01-13-2012, 07:02 PM
That's a really good question, Terry. I'd like to hear an answer on that one, too. :confused:

The_Kapn
01-13-2012, 07:26 PM
Terry,
I see two optiions.

Continue cooking it till it is dry.

Get some air circulation with a fan or something to dry it out (dehydrate).

TIM

Midnight Smoke
01-13-2012, 07:40 PM
Terry,
I see two optiions.

Continue cooking it till it is dry.

Get some air circulation with a fan or something to dry it out (dehydrate).

TIM

Thanks Tim, I pulled it at 5 1/2 hours. Still weeping but to me done if not a little over done. I think the Fan is what's missing. It is wet, not dry for sure, cooking any longer and it would have been crispy.

Pictures to follow later tonight. Thanks Again!

Skidder
01-13-2012, 08:01 PM
Sandwich it between a couple layers of paper towels and let it air dry for a bit. Makes a huge difference.

Midnight Smoke
01-13-2012, 09:59 PM
Well it's finished for this time. Learned a few things along the way. Most important is the need for air movement, a dehydrator is the way to go. Another is the cut of Beef, I did a Bottom Round, not bad but it really needs to be a very lean cut whatever you use.

A big one is doing this in the Oven the smell of grease is not pleasant at all, it just lingers...

All separated from the vacuum sealed package

http://i85.photobucket.com/albums/k66/photolinks/BBQ/Jerky/Picture080.jpg

I was alone this morning and needed to improvise how to get the skewered slices onto the Oven rack. I put 2 chairs on my kitchen counter and balanced the rack between them. Then Skewered the slices and dropped them down through the Rack grates. Big Thanks to Kathy's Smokin' for the tip on the Toothpicks/ Skewers suggestion.

http://i85.photobucket.com/albums/k66/photolinks/BBQ/Jerky/Picture088.jpg

Just into the Oven, 25 hours after I added the Cure and Seasoning's

http://i85.photobucket.com/albums/k66/photolinks/BBQ/Jerky/Picture090.jpg

http://i85.photobucket.com/albums/k66/photolinks/BBQ/Jerky/Picture101.jpg

About 3 1/2 hours into the cook, I had added another serving pan covered with foil on top the bottom Oven rack during the 1st 1/2 hour to help deflect the heat better.

http://i85.photobucket.com/albums/k66/photolinks/BBQ/Jerky/Picture108.jpg

Couple hours later, ready

http://i85.photobucket.com/albums/k66/photolinks/BBQ/Jerky/Picture112.jpg

The finished product

http://i85.photobucket.com/albums/k66/photolinks/BBQ/Jerky/Picture123.jpg

After they cooled off I put them into a Ziplock and added 6 Crackers to help draw out some excess moisture. I will place them between a couple paper towels if this does not work.

I followed the instructions on the Seasoning pack to the T, flavor is not to bad but I think it needs more Seasoning's. I do not like the Peppered Jerky so will need to experiment.

NorthwestBBQ
01-13-2012, 10:04 PM
Outstanding, my friend! :thumb:

bigabyte
01-13-2012, 11:12 PM
Looks fantastic!:hungry: I wasn't so impressed with that particular seasoning either, so I was anxious to hear what you thought since I only gave it that one try.

Boshizzle
01-13-2012, 11:16 PM
That jerky looks great, bro! I wish I could have a taste. :clap2:

The_Kapn
01-14-2012, 08:13 AM
Ya did it!!!!!!!!!!!
Success.

It only gets better with experience.

Good Job.

TIM

Q2U
01-14-2012, 12:51 PM
I did some jus a few weeks ago and it took about 8-10 hours on the smoker. I think you have the right idea to smoke it for a while and then put it in the oven. Mine came out a little to much smoke. It's like BBQ, it's done when it's done. You will have to check it they won't all be done at the same time. Looks good