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Making jerky
Anyone have a good recipe / procedure for beef jerky?
Thanks Bob-tx |
Making jerky
Bob wrote:
> Anyone have a good recipe / procedure for beef jerky? > Thanks > Bob-tx > > 2 pounds (about 1 kg) venison or beef sliced 1/8-inch (3 mm) thick 2 tablespoons Worcestershire sauce 2 tablespoons soy sauce 1 tablespoon kosher salt 1 teaspoon crushed red pepper 2 cloves garlic, crushed 1 cup (240 ml) bourbon or 2 cups (480 ml) red wine 1 cup (240 ml) water Marinate overnight in the refrigerator in a non-metal pan, covered. (I use a zip-lock bag) Coat with a mixture of 1/2 honey and 1/2 water and hang on a rack for 8 hours to dry. Place in a cold smoker for 12 hours. Example of a cold smoker: http://www.jtbuckonline.com/index.as...ROD&ProdID=182 -- Steve |
Making jerky
On Sat, 26 May 2007 05:04:45 -0600, Bob wrote:
> Anyone have a good recipe / procedure for beef jerky? > Thanks > Bob-tx Here's my oven instructions. The same goes for smoking, pretty much, except that you want the jerky strips to dry somewhat after draining the marinade. ------ Trim meat of all visible fat, gristle, and especially sinew. Slice meat about 1/4th" thick, as evenly as possible, and with the grain (not across the grain). With venison it may be hard to tell which way the grain is running since it is very finely grained. A good rule of thumb is that the grain runs parallel to any sinew. Partially freezing meat helps make the meat easier to slice thinner and more evenly. Marinate the sliced meat for 2-8 hours (depending on strength of marinade and thickness of meat) in any combination of the following ingredients: Water Soy sauce Worcestershire sauce Sugar (not much, of any) Tabasco Black pepper Crushed red pepper flakes/seeds Teriyaki sauce. Smoked salt (available in the bulk spice section of Whole Foods) Liquid smoke Onion powder Garlic Powder Salt Do not use any sort of oil/fats in the marinade. Whichever ingredients you choose, make sure that it is somewhat salty. Using soy or Worcestershire makes the meat salty enough without adding additional salt. Most marinades will require the addition of some amount of water to thin them down as the ingredients used are usually pretty potent by themselves. The marinade only needs to barely cover meat - no more than 1 cup for 2lbs of meat. The meat should not be swimming in marinade. Stir several times during the marinating. The time needed to marinade will be dependent on the thickness of the meat and the strength of the marinade. A good way to test your meat is to fry a piece of it in a hot skillet to see what kind of flavor the end product will have. Note that the meat will shrink 60-80%, so flavors will concentrate in the end-product. If the meat is too salty or pungent, you may rinse off the meat and let soak in water for a few minutes. Experience will tell you when you have a good marinade without having to test it. Strain the marinade from the meat using a colander or wire mesh strainer. Toss the meat with any extra coarse ground pepper or red pepper flakes (if using) at this time. Spread meat flat on wire racks over cookie sheets or cake pans or anything that has low (or no) sides to promote air circulation. The meat should not be overlapping and should not be touching other pieces. You'll probably need several racks/pans to spread out the meat. If you still want to add any extra pepper/red pepper, shake it on now. Place racks in a *low* oven. Some ovens may only down to 180-200 degrees. This is too hot. You want the temperature in the oven to cycle between 130F and 140F. Anything over 155 or so will cook the meat and leave you with crumbly, hard jerky. Pans may be placed on both oven racks at the same time, but switch the pans between oven racks every couple hours to help them dry evenly. Turn each piece of meat over after 2-3 hours. You usually only need to turn it once. Some ovens have vents that vent to the stove top. I place an electronic probe thermometer in this vent to monitor the oven temperature. If this is not possible, then use an oven thermometer inside the oven. You could even use a meat thermometer placed on one of the racks since the oven temps will not be very high. The oven should also be vented on the front side. The 3-4" gap where most oven doors rest is too wide. The oven will cycle on/off too often if you leave the door in this position. I place a wooden spoon in the oven opening and close the door on it. This leaves a less than 1" gap to allow moisture to escape. If you have a convection (fan) feature in your oven, use it. If you have an electric oven that allows you turn on both top and bottom elements at the same time (without reaching broiling temperatures), use both elements. Jerky will be dry enough in 6-18 hours, depending on thickness. The meat will be noticeably smaller in 4-5 hours and will look dry. It probably isn't dry yet, despite how it looks. Jerky should still be pliable, but not crumbly when finished. Some pieces of meat may finish sooner than others. You can remove these and allow the remainder to dehydrate longer. It's better to under-dry than to over-dry. Knowing when to remove it just takes some experience. Note that the meat will continue to dry slightly after taken out of the oven. When you think it's done, let the racks sit on the counter for 30-60 minutes, then place the jerky into a zip-lock bag and put them into the fridge overnight. This will help the remaining moisture in the meat even out and come to the drier surface of the meat. Jerky right out of the oven will be very dry on the outside, and slightly moist on the inside. So let it rest in the fridge to stabilize the moisture. If your jerky is still too moist the next morning, keep it refrigerated at all times and eat it quickly, or you can dry it further in the oven. Storing any home made jerky in the fridge isn't a bad idea. It warms up quickly when taken out of the fridge. Large amounts can be frozen. How long your jerky will last is dependent on many factors and beyond the scope and liability of these instructions. If you've done it right, it shouldn't last long anyway. Good Luck. Steve Wertz November 16th, 2006 |
Making jerky
"Steve Calvin" > wrote in message ... > Place in a cold smoker for 12 hours. Does that mean just moving air, no heat or actual smoke? Reason I ask is that I have a large commercial jerky oven (not as seen on TV) that uses electric heat, moving air and no smoke. I have had it for quite some time but have never used it (it's never been used, found at an estate sale) so have been looking for good info to try with it for a first time run. RM~ |
Making jerky
Rob Mills wrote:
> "Steve Calvin" > wrote in message > ... > >> Place in a cold smoker for 12 hours. > > Does that mean just moving air, no heat or actual smoke? Reason I ask is > that I have a large commercial jerky oven (not as seen on TV) that uses > electric heat, moving air and no smoke. > I have had it for quite some time but have never used it (it's never been > used, found at an estate sale) so have been looking for good info to try > with it for a first time run. RM~ > > > No, it's a very low heat. In the unit I pointed to, there's a 250W electric element in the bottom and a metal "chip" pan sits on top of the element for holding wood chips to generate the smoke. Don't expect to see smoke pouring out of it, ain't gonna happen, but the final product will have a smoke flavor to it whether it be cheese, turkey, jerky, fish or whatever. I sometimes put sirloin steaks in it for an hour or so before grilling too. It's a nice change once in a while. All that said, I can't stand mesquite... I really doubt if many Texans really use it. I think they just created a bunch of hype about it so they could rip the Yankees off.... ;-D -- Steve |
Making jerky
"Steve Calvin" > wrote in message ... > No, it's a very low heat. In the unit I pointed to, there's a 250W > electric element in the bottom and a metal "chip" pan sits on top of the > element for holding wood chips to generate the smoke. That's interesting, sounds about like the one I have (mine is mdf covered with formica) but I don't have a chip tray. Guess I could add one with no problems. I do have an internally adjustable thermostat. Guess I'll knock the dust off of it and do some tinkering. >> All that said, I can't stand mesquite...<< Amen brother, guess they have to burn the stuff to get rid of it. :) RM ~ |
Making jerky
"Steve Wertz" > wrote in message ... > On Sat, 26 May 2007 05:04:45 -0600, Bob wrote: > >> Anyone have a good recipe / procedure for beef jerky? >> Thanks >> Bob-tx > > Here's my oven instructions. The same goes for smoking, pretty > much, except that you want the jerky strips to dry somewhat after > draining the marinade. > > ------<snip> Thanks, sounds mighty good, a bit of a job, but like most things, no doubt worth it. Bob-tx |
Making jerky
Shawn wrote:
> Steve Calvin wrote: >> Rob Mills wrote: >>> "Steve Calvin" > wrote in message >>> ... > > snip > >> All that said, I can't stand mesquite... I really doubt if >> many Texans really use it. I think they just created a bunch >> of hype about it so they could rip the Yankees off.... ;-D > > > Hey! You're blowing our marketing program here. > We figured out a couple of decades ago that the only way to rid ourselves of > this nusance weed was to create a global market for it. > > oops, sorry. Previous, and obviously ridiculous statement is hereby retracted. ;-) -- Steve |
Making jerky
Steve Calvin wrote:
> Rob Mills wrote: >> "Steve Calvin" > wrote in message >> ... snip > All that said, I can't stand mesquite... I really doubt if > many Texans really use it. I think they just created a bunch > of hype about it so they could rip the Yankees off.... ;-D Hey! You're blowing our marketing program here. We figured out a couple of decades ago that the only way to rid ourselves of this nusance weed was to create a global market for it. |
Making jerky
Shawn wrote: > > Hey! You're blowing our marketing program here. > We figured out a couple of decades ago that the only way to rid ourselves of > this nusance weed was to create a global market for it. I think that the finest Porterhouse I ever ate was at some restaurant in Austin, back in the 70's. The steak was grilled over Mesquite coals and served with a ladle of Pintos in a tin plate. I've had many steaks in my life, including Angus steers that started out life after weening on corn/hay/drylass and hung for 30+ days before cutting. Never, have I had a finer steak than that night in Austin, and I've never been able to recreate it. -- ---Nonnymus--- You don’t stand any taller by trying to make others appear shorter. |
Making jerky
Nonnymus wrote:
> Shawn wrote: > >> >> Hey! You're blowing our marketing program here. >> We figured out a couple of decades ago that the only way to rid >> ourselves of this nusance weed was to create a global market for it. > > I think that the finest Porterhouse I ever ate was at some restaurant > in Austin, back in the 70's. The steak was grilled over Mesquite > coals and served with a ladle of Pintos in a tin plate. I've had > many steaks in my life, including Angus steers that started out life > after weening on corn/hay/drylass and hung for 30+ days before > cutting. Never, have I had a finer steak than that night in Austin, > and I've never been able to recreate it. That's probably the difference. Once it has burned down to coals, the flavor mekkows a lot. Most folks don't go to the effort of pre-burning before adding to the smoker. If you pre-burn to coals first, I think you can get acceptable Q from just about any non-processed hardwood. (with the exception of Cowboy lump. (Who knows what they put in that stuff)) |
Making jerky
Shawn wrote:
> Nonnymus wrote: >> Shawn wrote: >> >>> >>> Hey! You're blowing our marketing program here. >>> We figured out a couple of decades ago that the only way to rid >>> ourselves of this nusance weed was to create a global market for it. >> >> I think that the finest Porterhouse I ever ate was at some restaurant >> in Austin, back in the 70's. The steak was grilled over Mesquite >> coals and served with a ladle of Pintos in a tin plate. I've had >> many steaks in my life, including Angus steers that started out life >> after weening on corn/hay/drylass and hung for 30+ days before >> cutting. Never, have I had a finer steak than that night in Austin, >> and I've never been able to recreate it. > > > That's probably the difference. Once it has burned down to coals, the > flavor mekkows a lot. Most folks don't go to the effort of > pre-burning before adding to the smoker. > > If you pre-burn to coals first, I think you can get acceptable Q from > just about any non-processed hardwood. (with the exception of Cowboy > lump. (Who knows what they put in that stuff)) I ment "Mellows" (Put down the coffee cup, and back away from the computer) |
Making jerky
Shawn wrote: > Nonnymus wrote: >> Shawn wrote: >> >>> Hey! You're blowing our marketing program here. >>> We figured out a couple of decades ago that the only way to rid >>> ourselves of this nusance weed was to create a global market for it. >> I think that the finest Porterhouse I ever ate was at some restaurant >> in Austin, back in the 70's. The steak was grilled over Mesquite >> coals and served with a ladle of Pintos in a tin plate. I've had >> many steaks in my life, including Angus steers that started out life >> after weening on corn/hay/drylass and hung for 30+ days before >> cutting. Never, have I had a finer steak than that night in Austin, >> and I've never been able to recreate it. > > > That's probably the difference. Once it has burned down to coals, the > flavor mekkows a lot. Most folks don't go to the effort of pre-burning > before adding to the smoker. > > If you pre-burn to coals first, I think you can get acceptable Q from just > about any non-processed hardwood. (with the exception of Cowboy lump. (Who > knows what they put in that stuff)) I think this is true for about any wood. FWIW, I almost always cooked on pre burn when I was more active in grilling and smoking. I presently am limited in smoking to my Bradley, which uses compressed wood pucks, fed onto a heater every 20 minutes. The heater seems to be a reasonable compromise between lump and pre burn, since you get a good smoke flavor without much creosote or tars. In the case of the Mesquite pucks, however, I don't like the flavor as much as the traditional pre burn Mesquite. I don't understand the "why," of this, but have about given up using the Mesquite pucks and am sticking to Apple, Alder and the "special blend." -- ---Nonnymus--- You don’t stand any taller by trying to make others appear shorter. |
Making jerky
Nonnymus wrote:
> Shawn wrote: >> Nonnymus wrote: >>> Shawn wrote: >>> >>>> Hey! You're blowing our marketing program here. >>>> We figured out a couple of decades ago that the only way to rid >>>> ourselves of this nusance weed was to create a global market for >>>> it. >>> I think that the finest Porterhouse I ever ate was at some >>> restaurant in Austin, back in the 70's. The steak was grilled over >>> Mesquite coals and served with a ladle of Pintos in a tin plate. I've >>> had many steaks in my life, including Angus steers that >>> started out life after weening on corn/hay/drylass and hung for 30+ >>> days before cutting. Never, have I had a finer steak than that >>> night in Austin, and I've never been able to recreate it. >> >> >> That's probably the difference. Once it has burned down to coals, >> the flavor mekkows a lot. Most folks don't go to the effort of >> pre-burning before adding to the smoker. >> >> If you pre-burn to coals first, I think you can get acceptable Q >> from just about any non-processed hardwood. (with the exception of >> Cowboy lump. (Who knows what they put in that stuff)) > > I think this is true for about any wood. FWIW, I almost always cooked > on pre burn when I was more active in grilling and smoking. I > presently am limited in smoking to my Bradley, which uses compressed > wood pucks, fed onto a heater every 20 minutes. The heater seems to > be a reasonable compromise between lump and pre burn, since you get a > good smoke flavor without much creosote or tars. In the case of the > Mesquite pucks, however, I don't like the flavor as much as the > traditional pre burn Mesquite. I don't understand the "why," of > this, but have about given up using the Mesquite pucks and am > sticking to Apple, Alder and the "special blend." I actually prefer hill country post oak myself. |
Making jerky
"Steve Calvin" > wrote in message ... > Bob wrote: >> Anyone have a good recipe / procedure for beef jerky? >> Thanks >> Bob-tx > 2 pounds (about 1 kg) venison or beef sliced 1/8-inch (3 mm) thick > 2 tablespoons Worcestershire sauce > 2 tablespoons soy sauce > 1 tablespoon kosher salt > 1 teaspoon crushed red pepper > 2 cloves garlic, crushed > 1 cup (240 ml) bourbon or 2 cups (480 ml) red wine > 1 cup (240 ml) water > > Marinate overnight in the refrigerator in a non-metal pan, covered. (I use > a zip-lock bag) Coat with a mixture of 1/2 honey and 1/2 water and hang on > a rack for 8 hours to dry. > > Place in a cold smoker for 12 hours. > > Example of a cold smoker: > http://www.jtbuckonline.com/index.as...ROD&ProdID=182 > > > > -- > Steve A little cheif aint a cold smoker. Having said that I have used smokers like this for years. they are great for Salmon and fish |
Making jerky
Mike wrote:
>> >> -- >> Steve > > A little cheif aint a cold smoker. > Having said that I have used smokers like this for years. they are great > for Salmon and fish > Probably true. A true cold smoker is one where you have the food chamber and the smoke is piped in from another source. The LC certainly isn't a true cold smoker. I'd guess in temperature inside it probably gets to 80-85dF -- Steve |
Making jerky
On 29-May-2007, Steve Calvin > wrote: > Mike wrote: > >> > >> -- > >> Steve > > > > A little cheif aint a cold smoker. > > Having said that I have used smokers like this for > > years. they are great > > for Salmon and fish > > > Probably true. A true cold smoker is one where you have > the > food chamber and the smoke is piped in from another > source. > > The LC certainly isn't a true cold smoker. I'd guess in > temperature inside it probably gets to 80-85dF Shit, my offset pit was hotter then that today and I wasn't using it. -- Brick(Youth is wasted on young people) |
Making jerky
> wrote in message
news:%oo7i.8011$3B1.6148@trnddc08 > On 29-May-2007, Steve Calvin > wrote: > > > > > The LC certainly isn't a true cold smoker. I'd guess in > > temperature inside it probably gets to 80-85dF > > Shit, my offset pit was hotter then that today and I wasn't > using it. > LOL That's why we have to do our cold smoking on those two or three cold days each winter, Brick! ;-) BOB |
Making jerky
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Making jerky
On 30-May-2007, " BOB" > wrote: > > wrote in message > news:%oo7i.8011$3B1.6148@trnddc08 > > On 29-May-2007, Steve Calvin > wrote: > > > > > > > > The LC certainly isn't a true cold smoker. I'd guess in > > > temperature inside it probably gets to 80-85dF > > > > Shit, my offset pit was hotter then that today and I wasn't > > using it. > > > LOL > That's why we have to do our cold smoking on those two or three cold days > each winter, Brick! > ;-) > > BOB Trouble is, It was on Wed, Thur, and Friday this last winter and most folks had to work. Not everybody has a "set it and forget it" smoker either. -- Brick(Youth is wasted on young people) |
Making jerky
> wrote in message
news:kHD7i.1512$WZ6.917@trnddc03 > On 30-May-2007, " BOB" > wrote: > > > LOL > > That's why we have to do our cold smoking on those two or three > > cold days each winter, Brick! > > ;-) > > > > BOB > > Trouble is, It was on Wed, Thur, and Friday this last winter and most But not the same week. ;-) > folks had to work. Not everybody has a "set it and forget it" smoker > either. Why not? I have a couple! BOB Trying a brisket all day tomorrow @ 205 while I'm at work. When I get home, it'll go up to a respectible temp of maybe 275 or so as needed. ;-) ;-) |
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