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View Full Version : First attempt of Jerky on a smoker PRON


garzanium
03-10-2013, 01:23 PM
I own a dehydrator and have had great success at Jerky on it...but,capacity is limited..Got the marination process down to dial in the flavor I like...but will see whats up with the Smoked approach :)

I keep it simple. Luckly here in TX we have most stores sell Milanesa which is a thin cut top sirloin that is already cut really thin..so I just slice it into pieces.

-Marinade with Worchester, soy sauce and raspberry chipotle over night

-Season with salt, pepper and brown sugar. I lay out the meat, season one side, put an empty rack on top of it and flip the whole thing over then season the other side.


BWS is sitting at 125 currently..Its holding very steady :)may pull it and toss it in the dehydrator after it gets good smoke..or may let it ride the whole way.. Regardless, will post pics in a few Hrs when its done!

Oak
http://i17.photobucket.com/albums/b59/garzanium/20130310_112010_zps0ee50bb4.jpg
ready
http://i17.photobucket.com/albums/b59/garzanium/20130310_115935_zps135817e0.jpg
http://i17.photobucket.com/albums/b59/garzanium/20130310_120441_zpsd26cf8d3.jpg

Sent from Galaxy tab

cowgirl
03-10-2013, 01:34 PM
Looking great so far!! Hadn't thought to use Milanesa... dang that would save some time. :doh: Thanks!! :thumb:

garzanium
03-10-2013, 01:41 PM
the milanesa I get at HEB is already so trimmed I rarely even have to trim any fat off...sliced about 1/4" already too...makes it so easy. I use to slice my own..but there is no need to...plus its a great cut. I like it better than flank for jerky.

cowgirl
03-10-2013, 01:49 PM
the milanesa I get at HEB is already so trimmed I rarely even have to trim any fat off...sliced about 1/4" already too...makes it so easy. I use to slice my own..but there is no need to...plus its a great cut. I like it better than flank for jerky.

I've been stuffing and rolling the milanesa into logs before smoking. Will definitely give it a go for jerky. Thanks for the idea!! :cool::grin:

J-Rod
03-10-2013, 02:00 PM
Looks great thus far!

coyotero
03-10-2013, 02:31 PM
Milanesa for jerky is great, but is even better if it was sliced across the grain, and it is not always the case.

JV

GARNAAL
03-10-2013, 03:15 PM
and for the Jerks among us here's mine ...:mrgreen::mrgreen:

Jerky-Sweet, Hot and Spicy!

2 - 3 lbs sirloin tip, cut in 1 inch wide 3/8 " thick strips
2 tablespoons onion powder
2 tablespoons garlic powder
1 tablespoon black pepper
1 cup brown sugar
1 1/2 cup soy sauce
1/2 cup teriyaki sauce
1/2 cup Worcestershire sauce
2/3 cup balsamic vinegar
2-3 shots of gin
2/3 tablespoon red pepper flakes, or to taste.

Mix the onion powder, garlic powder and black pepper in a small bowl and season the meat strips with it and put in a lockable plastic container in the refrigerator.

Combine the brown sugar, soy sauce, teriyaki sauce, Worcestershire sauce, balsamic vinegar, gin and red pepper flakes in a sauce pan-
heat and stir until the sugar is completely dissolved. (add some water if needed)
Let cool slightly and then pour over the meat strips, mix well together so that the meat is well covered everywhere.

Close the container tightly and let marinate in the refrigerator for 2 days. Mix it up every once in a while to cover the meat well on all sides..

Take long metal skewers and skewer the top of the strips - make sure to hang and keep the strips separated from each other.

Hang the skewers in the smoker ( I use 2 wooden dowels placed in the Rack slides on the side of my smoker and hang the skewers crosswise on it) and smoke with Hickory or Pecan until the meat is dry. Let the meat cool off and Vacuum/Freeze until ready to use.

prodano
03-10-2013, 06:52 PM
Wow that sounds great, hope it turns out well! Would love to try jerky sometime myself

Smokin Patriots
03-10-2013, 06:53 PM
lookin good!

samfsu
03-10-2013, 06:55 PM
and for the Jerks among us here's mine ...:mrgreen::mrgreen:

Jerky-Sweet, Hot and Spicy!

2 - 3 lbs sirloin tip, cut in 1 inch wide 3/8 " thick strips
2 tablespoons onion powder
2 tablespoons garlic powder
1 tablespoon black pepper
1 cup brown sugar
1 1/2 cup soy sauce
1/2 cup teriyaki sauce
1/2 cup Worcestershire sauce
2/3 cup balsamic vinegar
2-3 shots of gin
2/3 tablespoon red pepper flakes, or to taste.

Mix the onion powder, garlic powder and black pepper in a small bowl and season the meat strips with it and put in a lockable plastic container in the refrigerator.

Combine the brown sugar, soy sauce, teriyaki sauce, Worcestershire sauce, balsamic vinegar, gin and red pepper flakes in a sauce pan-
heat and stir until the sugar is completely dissolved. (add some water if needed)
Let cool slightly and then pour over the meat strips, mix well together so that the meat is well covered everywhere.

Close the container tightly and let marinate in the refrigerator for 2 days. Mix it up every once in a while to cover the meat well on all sides..

Take long metal skewers and skewer the top of the strips - make sure to hang and keep the strips separated from each other.

Hang the skewers in the smoker ( I use 2 wooden dowels placed in the Rack slides on the side of my smoker and hang the skewers crosswise on it) and smoke with Hickory or Pecan until the meat is dry. Let the meat cool off and Vacuum/Freeze until ready to use.

How long does it usually take and at what temp?

garzanium
03-10-2013, 07:51 PM
While waiting...I decided I needed small chunks for jerky making(right) and smaller chunks all together now that igot the backwoods(left box)... here is my hitch vise set up

http://i17.photobucket.com/albums/b59/garzanium/20130310_162356_zps6cc87c01.jpg
Swept up the saw dust... I'm thinking it may come in handy on those days when you neglect the fire and need some fire fast

http://i17.photobucket.com/albums/b59/garzanium/20130310_162411_zps906856cd.jpg

Here is the final product. Pulled it from the smoker to the dehydrator. .. don't think it could of gotten any more smoke lol.. tastes great though.. those who don't like smoke won't like it, but I do (says the guy who is smoking pipe tobacco right now).
http://i17.photobucket.com/albums/b59/garzanium/20130310_182506_zpsc5aa7186.jpg
http://i17.photobucket.com/albums/b59/garzanium/20130310_181737_zpsc701adbb.jpg

This is how I tell it is done. .when I can see through it. Happy with the final result. Next time I will probably smoke it for less time and move to the dehydrator faster.

http://i17.photobucket.com/albums/b59/garzanium/20130310_181726_zpsfae83e43.jpg
Sent from my SGH-T999 using Tapatalk 2

ClintHTX
03-10-2013, 08:51 PM
Looking damn good. You've got the right chainsaw. We use them at work and they do the job very well.

GARNAAL
03-11-2013, 02:29 PM
How long does it usually take and at what temp?

I run the smoker at ~ 220-250F;
3-4 hours depending how thick the strips are and how much beef I smoke in one run.
(I use a 2 door Master Forge gas smoker.)

After 2 1/2 hours I start checking how dry the strips are..

Big George's BBQ
03-11-2013, 02:33 PM
I coild eat some of that right now