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View Full Version : There is always a few Jerks hanging around the Turkeys


Smoke Dawg
11-25-2014, 09:29 PM
I had the Smoke House going this week for a few birds so I dug out some Beef and Elk from the freezer to make a little Jerky

I hand cut the meat into strips and try to keep them about the same thickness. I’ve used a slicer before but just like the hand cut better.
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Here is a close up of some of the Elk. (I forgot to take pictures of the beef – Just imagine it!)
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I brine it overnight in a simple salt brine with garlic and onion powder. Then rinse and soak in a teriyaki sauce with brown sugar, garlic powder, onion powder, black pepper, and a little sesame oil.
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I then string it, and hang in the smoker, sprinkle with course black pepper (I added HDD to a string of each the beef and Elk)
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Close up of it strung in the Smoke House
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Ready to light the fire
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Smokin along
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Almost done
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I got busy tending to the fire and entertaining company so there was no pictures of when it came out but here is the next morning after it got bagged
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The elk was drier than the beef but has good taste – Great pocket jerky to take hunting. The beef was very tasty. The HDD was not as hot as I expected but it did change the flavor and has a longer lasting heat than just the black pepper. I vacuum pack most of it so it doesn’t all get eaten right away

Thanks for Lookin
SD

dkelly75
11-26-2014, 12:59 AM
good looking stuff

code3rrt
11-26-2014, 03:05 AM
Great looking stuff! How long and at what temp for the turkeys? They look fabulous.

KC

mikemci
11-26-2014, 03:25 AM
NICE !! Good looking jerks, better than the one's hanging around the turkey fryer drinking beer at my place! :clap:

Blythewood BBQ'er
11-26-2014, 05:07 AM
Nice treats ya bot there!

rdstoll
11-26-2014, 05:41 AM
That smokehouse is awesome! Great looking grub!

daninnewjersey
11-26-2014, 07:52 AM
Awesome cook. That netting for the turkeys looks like something I MUST have. Where do you get it? What is it called?

55Drum
11-26-2014, 07:54 AM
Looks good...really like the smokehouse...noticed you got room for a couple more hinges....

Smoke Dawg
11-26-2014, 10:41 AM
Awesome cook. That netting for the turkeys looks like something I MUST have. Where do you get it? What is it called?

http://www.waltonsinc.com/p-1443-versanet.aspx

Brother Chris used these last year and shared some with me - I love them!

Smoke Dawg
11-26-2014, 10:46 AM
Great looking stuff! How long and at what temp for the turkeys? They look fabulous.

KC

It is usually around 12 hours I run about 200° - 225° most the cook but bump it to the +250° range after 6-8 hours.

I cook to just 165° because they are cooled and reheated at a later time in an oven bag.

fingerlickin'
11-26-2014, 11:07 AM
So you just build your fire right in the bottom of the smoke house? It looks like you build a fire and let the coals drop onto the splits? or is that just more splits waiting to get put on the fire?

Smoke Dawg
11-26-2014, 11:21 AM
So you just build your fire right in the bottom of the smoke house? It looks like you build a fire and let the coals drop onto the splits? or is that just more splits waiting to get put on the fire?

Just splits warming to add later. I have to manage temp with air intake (vent on the bottom door), amount of wood, and the dryness of the wood.

My first smoke house just had metal over the wood for about 3' and I used a 55 gallon drum cut out to house the fire. on a dirt floor.

This is the upgraded version with fire brick for 3' (about a foot of metal covered) and a poured castible floor. The fire is in a cut out SS pipe with 1/4" SS top. The bottom door is just metal covered due to weight of the bricks.

My buddy that taught me has switched to propane with chips in CI but I keep it old school - Love the flavor of real fire and it just means more than food when you "Cook with Love"

IamMadMan
11-29-2014, 04:19 PM
Error posted in wrong thread..

Bonewagon
11-29-2014, 05:16 PM
That jerky looks outstanding.

JABonk
11-29-2014, 07:14 PM
My wife thanks you because I have to build a smokehouse now:tsk: awesome looking jerky!

Smoke Dawg
11-29-2014, 07:24 PM
My wife thanks you because I have to build a smokehouse now:tsk: awesome looking jerky!

No problem Bro!

You should also buy a race car and a new truck to tow it!

Just BS
11-29-2014, 09:43 PM
Very nice.... What kind of wood are you using up there in the great northwest?

Smoke Dawg
11-29-2014, 09:53 PM
Very nice.... What kind of wood are you using up there in the great northwest?

Thanks - This was Cherry. Alder or Apple are my other woods of choice

oifmarine2003
11-29-2014, 09:54 PM
Smoke house is awesome. I can attest to the high quality of the jerky he makes. Great flavor!