Hello CS Nation,

Thinking here about new markets for unsold brisket. Can jerky be made from previously cooked and then frozen smoked brisket?

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Best regards,
Lamar mailto:zeb@utalk.org

Sheesh, Lamar, we are almost on the same wavelength...I was thinking yesterday about making jerky out of corned meat. Corned, though, not cooked.

Interesting question.

Why don't you two give it a try and report. Personally, I can't...never have any leftover brisket around.

One of the things that comes to mind however is the basic process of jerky. You're wanting to "dehydrate" the meat, not "cook" the meat. Most jerky you dont' want to ever let it get above 160 for that reason.

The biggest question I would have is if the brisket texture has already developed from the smoking above 160, will this effect the end result of the jerky process.

Looking forward to results.

smokin'

My thoughts are it would end being jerky "flakes". I dunno, but if you sliced it with the grain? How will you keep it pliable? Unless you like crunchy jerky, and some folks do. Maybe grind and extrude?

quote:

Originally posted by Andi:
[qb]My thoughts are it would end being jerky "flakes". I dunno, but if you sliced it with the grain? How will you keep it pliable? Unless you like crunchy jerky, and some folks do. Maybe grind and extrude? [/qb]

Briskie Flakes, like Corn Flakes cereal, just add milk. Breakfast solved for the smoke addict! grin

Yes, slice with the grain and will soak a third in sauce first and a third gets basted only when going in. Maybe somemore when checking them.

Grind and extrude; sounds too painful. Alumni of '2xlzy' university too.

I'm thinking 160 for a couple hours then hold at 145 till they say they are done. Slo-Mo

Or should I start at 180 to get thru that 160 barrier again? Faster-Mo >--<

Manly Man Flakes! This is the cereal that's shot from guns! What an idea! LOL! Brisket Bites. Tender Vittles For People. Afghan Lunch Meat. Compress with raisins like pemmican into Bangladesh Bars. Holy Moly! You've fed the world!

All you can do it try it. Why not just reheat in au jus and offer Smokey French Dips?

U sure have some strange product ideas.... Do you happen to use Hemp rather than hickory in your smoker??????????

That would be Moose Pass Brown... er gold

Well, Jim, I am rather "high" up here! As in altitude...okay, and sometimes attitude! LOL!

Moose Pass Grass? I want to put in a gas station here and call it Moose Pass Gas!

Jim,

Of course Moose Pass Brown . . . it's all that vegetation that they eat! But actually (Butt, actually?) moose dropings are more green-brown, but rarely any seeds!

If you got 'em . . . smoke 'em!

Sorry, Smokin', I know that this is all off topic, but I can't help myself!

Fresh Moose nuggets are dark brown and shiny; old Moose nuggets are light brown and fairly hollow. They are used to make swizzle stick toppers, Alaskan Moose-Skeeters the tourists love, and zany jewelry. I have a huge bag of them in the craft room! Moose eat Willow; it's thier favorite thing.

If I was a half-way decent artist, I'd copy the Flamehead Logo onto a Moose Nugget and make pins to send everyone! Of course, the nuggets are shellacked (sp).