I already posted a question about ribs. Thanks for the info. I'll be sure to follow all the good pictures! I'm also going to try jerky. I read the general material. Anything else I should know! Any good advice, tips, etc.?
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There are a few things I have learned that I know now that make jerky real easy for me.
*Use flank steak
*When cutting the meat, have them about the size for an even smoke.
*Cure the meat w/High Mountain Seasonings
*Use Hickory wood
Hope that helps....
*Use flank steak
*When cutting the meat, have them about the size for an even smoke.
*Cure the meat w/High Mountain Seasonings
*Use Hickory wood
Hope that helps....
Eye of the round is really good too! Cut it along the grain (the long way). If you don't have the hi-mountain jerky board and knife kit you can either route a 1/4" pocket in your own cutting board, or perhaps even easier just make some guides and "frame" your cutting board. It will make the cutting go easier. I routed out an old cutting board and I use a filet knife to cut the roast into nice thin strips.
If you follow Qdogg's guidelines you really can't go wrong. Oh yea, if you have a Cookshack don't forget to open the door to let some moisture out. It really helps dry out the jerky.
Good luck!
If you follow Qdogg's guidelines you really can't go wrong. Oh yea, if you have a Cookshack don't forget to open the door to let some moisture out. It really helps dry out the jerky.
Good luck!
How often do you open the door and what temp do you smoke the jerky?
Most meat dept. will slice your choice of meat anyway you like, the one I use charges me an extra .20 per pound to slice it 1/4 to 3/8 thick.
As for seasoning people have different tastes, so you can go with something that is basic like Salt,Pepper,Galic and Onion powder, and some worchester(sp) or soy sauce.
I have tried 2 different High Mountain seasonings and neither one has done much for me, I have the rest of the Bourbon BBQ blend in the oven and dehydrator right now, I added some extra seasoning from another brand to see if it helps with the finished product, which always seems kind of bland to me.
One of my favorites is the basic recipe above with some ground Ancho and Chipolte pepper, and mustard seed. Proportions of ingedients are at the discretion of the make, thats what makes it unique and your own.
One other thing is that you don't need to use beef, I will use lean cuts of Pork and make jerkey, it usually comes out a little softer and a different flavor.
Dave.
As for seasoning people have different tastes, so you can go with something that is basic like Salt,Pepper,Galic and Onion powder, and some worchester(sp) or soy sauce.
I have tried 2 different High Mountain seasonings and neither one has done much for me, I have the rest of the Bourbon BBQ blend in the oven and dehydrator right now, I added some extra seasoning from another brand to see if it helps with the finished product, which always seems kind of bland to me.
One of my favorites is the basic recipe above with some ground Ancho and Chipolte pepper, and mustard seed. Proportions of ingedients are at the discretion of the make, thats what makes it unique and your own.
One other thing is that you don't need to use beef, I will use lean cuts of Pork and make jerkey, it usually comes out a little softer and a different flavor.
Dave.
I have never been fond of jerky made from a dehydrator. I guess I'm "old school" when it comes my jerky. It sounds like High Mountain Seasonings doesn't fit in w/that as well as it does w/smoking it in our Cookshacks? I do know that people who have had both dehydrated jerky and my cookshack jerky, do prefer the cookshack product. But that's what makes this crazy world go 'round and 'round!!!!
You might try the Venison Jerky recipe in the Cookshack recipe booklet that comes with the smoker. Except for the TenderQuick, you probably have all the ingredients at home. It actually makes plenty of marinade for at least 3# of meat. You can shake on some fresh-ground white or black pepper after you rack up the meat before smoking.
From 1# of meat, you'll get 1/4 to 1/3# jerky. I usually smoke at 175 for 4 hours, then bring the racks in and put them in my turned-off regular oven to cool and dry a bit more.
Bottom round is cheap, lean, and has a good texture. Look for pieces with as little marbling as possible. Turkey breast also works well - substitute white wine for red in the above recipe to keep the color nice.
From 1# of meat, you'll get 1/4 to 1/3# jerky. I usually smoke at 175 for 4 hours, then bring the racks in and put them in my turned-off regular oven to cool and dry a bit more.
Bottom round is cheap, lean, and has a good texture. Look for pieces with as little marbling as possible. Turkey breast also works well - substitute white wine for red in the above recipe to keep the color nice.
I made my High Mountain in a Dehydrator and in the oven, like the instructions stated, I can't seem to taste much difference.
When it stops snowing, probably have a small window from July to August, I plan on trying another kit in my Smokette.
Along with this recent batch of jerkey I had some leftover Ham from the night before, so I sliced some of it and dusted with some pepper and garlic powder and it came out pretty good. I will have to try it with some have that hasn't been cooked in anyway other than cured and smoked.
Dave
When it stops snowing, probably have a small window from July to August, I plan on trying another kit in my Smokette.
Along with this recent batch of jerkey I had some leftover Ham from the night before, so I sliced some of it and dusted with some pepper and garlic powder and it came out pretty good. I will have to try it with some have that hasn't been cooked in anyway other than cured and smoked.
Dave
I'll be smoking about 18 pounds tomorrow in seperate batches of course. I got the jerky skewers from CS and they work great. I slice the meat, or I get it sliced, at about 1/4 inch. I use the Hi Mountain seasoning and it's real good. I've used the cracked pepper, the original and hickory seasonings. The nice thing about the smoker is getting the fat off and away from the meat if there is any. The smoker leaves the mess outside if you know what I mean. I then vaccuum seal it in my foodsaver bags and wha-la. Killer jerky ready to go fishing with me or a quick snack. As well, the Hi Mountain is not salty like some marinates I've used. Have fun!
Iowa Man
Iowa Man