Jerky Cut

Andi I prefer cross grain to keep it more tender. I checked out Moose Pass web sites and thought it was a beautiful place to live.

Jimbo

Me too on the crossgrain. I'm gettin' ready to put a load in the smoker using the jerky seasoning that came with Smokette. Looks like Good Stuff!

You saw more than one Moose Pass site? I wish their were pictures on the official one.

Depends on the cut of meat.

For brisket or flank, I go with the grain. When London Broils are on sale, I really like to use those, and cut across the grain, then marinate with a terryaki-type thing that I throw together.

Sounds like a good plan, Joe! And I don't know of anyone whp doesn't like teriyaki-style jerky. I make a few pounds every year. Just put 8 lbs. on to cure using the seasoning and cure that came with my Smokette. All cut from whole muscle, with-grain.

8 lbs?! Woah...

How long does it usually last for you? How do you store it? Freezer?

Well, you know how jerky shrinks, so 8 pounds really ain't that much. In fact, Russ is taking yesterdays smoker load to work and doesn't expect it to last `till noon! He cut it a little too thick and it took nearly 9 hours, but man! Is it good! Putting on another load after morning coffee. I vac-pac it and reef or freeze, but it usually doesn't last too long around here. Sometimes we just put it in a jar on the counter.

Yeah, jerky doesn't last too long around here, either.

Last big batch was just before Father's Day. Made up about 12 lbs from London Broils (Albertson's 'buy one get one free' sales) in the dehydrator, packaged them up in packs for the dads, and still had a ton left over...

Seems to me, though, that freezing changes the texture a little bit in a way I didn't care too much for. But, maybe it was just that batch.

Last time, I tried that HiMountain Jerky Cure and Seasoning, followed the directions to the letter, and the meat came out tasting like bacon! Not that that is a terrible thing, just unexpected. Was later told by Stuart to cut the curing salt back a bit...

Frankly? And may I call you Frank? Don't call me Shirley...

I don't find the Hi-Mountain all that great either. I have 8 more lbs. in there now. Everyone likes it, but I know it can be better. I've been making it all my life! Personally prefer a wet brine and then a pepper/spice dealie. One ounce of Hickory was perfect, though, for all that time. The jerky is good, but certainly NOT the best I ever made. Try that Carne Seca I posted, ya chickens! It's really good!