Swede
Knows what a fatty is.
What a weekend...
Friday night sliced up 10 lb of eye of round for jerky. Put it in marinade with a recipe I got on the web, slightly modified to my taste.
Pepper Jerky Seasoning and Cure:
Per lb beef:
2 tsp coarse grind black pepper
1 tsp paprika
.25 tsp chili powder
.25 tsp garlic powder
15gm tender quick cure
1/4 cup water
Mix all of the above together, then mix thoroughly into pre-weighed meat. Cure in refrigerator over-night (min 8 hours) in air-tight packaging before smoking and/or drying.
On Saturday, me and my boys layed out the jerky and set up the smokehouse.
Smoked in my homebuilt smokehouse (electric heat/DIY AMZPS) for about 4 hrs on apple pellets/hickory chips. Started out at 120f, then stepped up to 145f till I got jerky that bent and tore apart cleanly but was not brittle and over dried.
Cooked pork chops on the Kamado, and some whole roasted onions as well as BBQ beans on the Oklahoma Joe. Managed to have every BBQ I had on the deck fired up at the same time. What a feeling!
Today was cheeseburgers on the Kamado again.
Great weekend of BBQ, can't wait for Fathers Day next weekend. Pork shoulders and chicken quarters on the menu.
Friday night sliced up 10 lb of eye of round for jerky. Put it in marinade with a recipe I got on the web, slightly modified to my taste.
Pepper Jerky Seasoning and Cure:
Per lb beef:
2 tsp coarse grind black pepper
1 tsp paprika
.25 tsp chili powder
.25 tsp garlic powder
15gm tender quick cure
1/4 cup water
Mix all of the above together, then mix thoroughly into pre-weighed meat. Cure in refrigerator over-night (min 8 hours) in air-tight packaging before smoking and/or drying.
On Saturday, me and my boys layed out the jerky and set up the smokehouse.
Smoked in my homebuilt smokehouse (electric heat/DIY AMZPS) for about 4 hrs on apple pellets/hickory chips. Started out at 120f, then stepped up to 145f till I got jerky that bent and tore apart cleanly but was not brittle and over dried.
Cooked pork chops on the Kamado, and some whole roasted onions as well as BBQ beans on the Oklahoma Joe. Managed to have every BBQ I had on the deck fired up at the same time. What a feeling!
Today was cheeseburgers on the Kamado again.
Great weekend of BBQ, can't wait for Fathers Day next weekend. Pork shoulders and chicken quarters on the menu.
