Jerky w/ PRoN

[chuMP]

I thought that my jerky was pretty good. Then, I tried tried IAmMadMan's recipe for mild jerky. All I can say is...Wow. Thanks a million for your write up on jerky. After trying his mild recipe I cannot wait to try his others. The link for his write up is below. I brought the stuff into work, and guys that don't usually want to venture into my office (nobody want o go to the bosses office... poor me) came by to bum some jerky. It is disappearing FAST. Even my wife, who typically cant stand jerky, had a few slices with her eggs this morning.

http://www.bbq-brethren.com/forum/showpost.php?p=3107101&postcount=3

Bottom eye of round roast sliced with the grain. Sliced it on my deli slicer @ 8 MM. The cut was a little fatty, so I bumped up to medium heat for the last hour to render off a lot of the fat, and I'm keeping it refrigerated to keep it safe, although the cure should have done that. I subbed the TenderQuick for PP#1 and cured for 48 hrs. Cooked in my kamado with 1 big lump of coal and half a hickory split and a stone heat deflector, then added coal for the medium heat at the end.

 

[plowin-fire]

Looks pretty tasty. Link doesnt work though.

 

[mikemci]

Sounds and looks awesome! Can't get the link to work though.

 

[chuMP]

Link fixed. Sorry guys.

 

[FireboxBBQ]

I thought that my jerky was pretty good. Then, I tried tried IAmMadMan's recipe for mild jerky. All I can say is...Wow. Thanks a million for your write up on jerky. After trying his mild recipe I cannot wait to try his others. The link for his write up is below. I brought the stuff into work, and guys that don't usually want to venture into my office (nobody want o go to the bosses office... poor me) came by to bum some jerky. It is disappearing FAST. Even my wife, who typically cant stand jerky, had a few slices with her eggs this morning.

http://www.bbq-brethren.com/forum/showpost.php?p=3107101&postcount=3

Bottom eye of round roast sliced with the grain. Sliced it on my deli slicer @ 8 MM. The cut was a little fatty, so I bumped up to medium heat for the last hour to render off a lot of the fat, and I'm keeping it refrigerated to keep it safe, although the cure should have done that. I subbed the TenderQuick for PP#1 and cured for 48 hrs. Cooked in my kamado with 1 big lump of coal and half a hickory split and a stone heat deflector, then added coal for the medium heat at the end.

]

That looks outstanding. Really outstanding.
I've never made jerky before and was surprised that you sliced with the grain. I would've thought across the grain would be the way to go. What's the thought behind that, if you don't mind me asking?

 

[chuMP]

That looks outstanding. Really outstanding.
I've never made jerky before and was surprised that you sliced with the grain. I would've thought across the grain would be the way to go. What's the thought behind that, if you don't mind me asking?

Just a personal preference. When sliced against the grain you get jerky that comes apart pretty easily. When sliced with the grain you get more pull, and a chewey-er end product.

 

[Smirak]

How'd you get your kamado to such a low temp for cold smoking?

 

[chuMP]

It was more warm than I would have liked, about 95 degrees, but I cannot argue with the end product. Just one large piece of coal lit on one end with a MAPP torch, with a piece of hickory balanced on top of the coal. Stone heat deflector in the firebox. Bottom vent nearly closed. I know that this would seem to produce smodering acrid smoke, but for some reason when I setup like this I get thin blue. And it was only about 35 degrees outside, which I realize does not have much affect on the kamado, but without a big fire, the cool air coming in seems to help.

 

[IamMadMan]

The Jerky looks awesome, I'm drooling....

 

[Shagdog]

Dang Chump! That looks fantastic. Madman's jerky has been on my to do list for while. You just convinced me, it's time.

 

[bbqwilly]

Looks good to me

 

[cowgirl]

Looks great!