Jerky Meat Question

Definitely no jerky expert here but I think it would be worth a try. I mean, if it's cured I don't think it will go bad in the freezer. Guess my only concerns (and it's not a health issue) are the flavor and texture. Will be being in the cure for so long, even tho frozen, effect the taste and/or texture?

If you follow thru, please let us know how it turns out!

Good luck!

Probably just more intense flavor and more tender......I'd go for it

Might turn to mush or be hard to seperate if already sliced. Not sure really. I actually think it will be fine in the fridge for a couple weeks at least since it is cured and all.

Let us know what you did and how it turned out please.

Well I thawed the jerky meat out in my cooler. Let it cure another 48 hours and put it on to smoke this morning. Here are a few pictures. The texture of the meat didnt change any. Not mushy at all. Cooking at 196 for 3 hours and testing after that. Should be ready around lunch time. Will let everyone know how it taste.

Looks great!

Well finished up the 10 pounds of frozen jerky "top round". Overall pretty happy with the finished product. Just as good as store bought. No residual effects of being frozen. Having said that, I'm really not tickle with the seasonings of High Mountain. Used 2 different types, regular and cajun. Will look for a different recipe next time. So here is what I did. Preheated FEC100, put jerky in at 175 for 1.5hrs, turned up to 200 for 3.5hrs. Very pliable and not to chewy. Next time I do jerky, here is what I recommend, 1hr at 175 for smoke flavor and 3hrs at 200. Start checking then. I have posted a few pictures of the finished product.

Looks great Jed! Making me hungry. Good thing the Mrs is currently pulling a 6# butt. Gonna have to grab a piece of bark or two!

I do a lot of Jerky on my IQ4 FEC.
18-20 lb batches every few weeks are normal it seems.

To me, jerky is a two step process.
I like to cook (smoke for flavor and heat for food safety) it then dry it to finish the process.
I use "Eye of the Round" as a beef cut. It is the most cost effective in my area. Sliced 1/4 inch by 1 inch and marinaded a day or two. Home made Soy Sauce based marinade.
I dust with Emeril's Esesence on the racks for additional flavor.
I cook in the FEC on my 6 shelves for 3 hours at 170* with hickory, mesquite, or a blend of each for flavor. Love the Mesquite on beef if it is not overdone!
I found some of the real light weight expanded metal and cut to fit the shelves for Jerky and small stuff like veggies. Easy.

Then into my Excalibur dehydrator to finish the "jerky drying" part. Normally around 6 hours at 145* with a lot of airflow. The airflow is critical for good drying IMHO.

Lots of different ways to get there--this one works for me every time thanks to the FEC!

TIM

Thanks JED! Terrific job!

I gotta get some on soon!