Jerky Time!

WOW! Now that's a lot of jerky!

Boy, I remember the taste of this stuff!!! And to all, yes it tastes as great as it looks.

OK, so now, after your (well earned) bragging rights, you have to give us the recipe! Cure? Drying? Smoking time/temp/wood? Just sayin'.

http://www.himtnjerky.com/

Ok, now my "secret" is out! (Search my previous post on this topic).

They recommend dry curing but I mix with water (2 cups for 15 pounds). It takes longer to dry but I get better result that way IMHO. Blend different spices (a little inferno blend spikes it up) for a custom result.

I love the Hi Mountain stuff. I've always done the dry cured, may try a wet cure next time. Love the pepper one with some Oakridge Habanero Death Dust added in. Still need to try making some in the FEC.

Joe, did you happen to get a finished weight? Just curious...

quote:

Originally posted by Wilber:
Joe, did you happen to get a finished weight? Just curious...

7lbs 9oz = ~50% yield

@ $7.50/lb for the meat that translates into ~$15/lb finished + pellets, seasoning, & sealer bags. All in I figure $16/lb cost = $1/ounce.

That sounds steep but Cabela's is charging $45/lb + S&H + tax!

The SAMS Club case price on Flank Steak was $5.50/lb but a case holds 60 lbs! Even I'm not that crazy!

Final yield = twenty three 5oz bags.

Looking mighty tasty. Great job! That is a heck of a good yield on jerky. Seems like I normally come in the turdy tree and a turd ratio..lol. Condolences on the 7.50 a lb raw meat obstacle. Havent made any in a few months hope I aint too shocked when it comes time to buy meat again. Somebody posted a link on a good place to buy the recloseable vacuum bags but I done lost the link. Anybody got a memory refesher? Thanks.

bigwheel, try below. Resealable and reusable.

http://www.foodsaver.com/vacuu...q=freshsaver&start=3

Cabela's has the "ziploc" vacuum bags but they are more than double the regular bags. That's why I only put 5 oz in each bag. It doesn't last long enough to reseal!

Thanks for the link. We used to buy some bags sorta like that which come with a little hand pump. Worked pretty good. Think they were either Ziplock or maybe Glad brand.

Joe, I have done 30 pounds on a weekend, but mine was harder than yours because it was knuckle roast and bugolgi sliced 1/8 inch thin full slices of the knuckle. I could only get about one pound raw on the rack, so about 3 pounds or so on a finished load. How much do you put in your FEC at one time with your thicker slices? My guess is at least 15 pounds or so.

You can always get the case, cure it all and then freeze the cured but unsmoked meat you don't use. Freezing will stop the curing process and it should be ready to smoke when you thaw it. I think thawing will cause a little moisture loss too which will aid the drying process.

Also, Hi Mtn has what they call 'bulk prices' for their seasonings and cures on their website. if you call them, they also have 'wholesale' prices if you have a business license number or whatever - quite a bit cheaper.

When I was bored one day, I did a chart of how much jerky I could fit on which cookshack FEC smoker. The Prices need updated, but the weights should be the same.



I've got a bizzilion of the zip lock vac seal bags that I'll probably never use. I'll have to go thru them and see what exactly I have and see if someone wants to buy them. My Food saver is about to give up the ghost and I'm looking about going to a commercial model, but reluctant to take the plunge.

Chaplain,
I use 7 racks and can fit 15 lbs. I smoke @ 180 for 5 hours. I don't do it too often (as you know how labor intensive it is) but it is fun to change things up. @ $16/lb I lose a little money but gain a lot of friends!
Thank you for your kind remembrance. That means a lot to me.
Joe M

Fantastic results. I wonder if anyone has done this on a CS electric and if the more sealed, most environment is a problem?

Joe
which hi mountain jerky mix do you use?

Original, Hunter's , & Inferno.

quote:

Originally posted by Jay1924:
Fantastic results. I wonder if anyone has done this on a CS electric and if the more sealed, most environment is a problem?

I believe several people have done jerky in the electrics with good results. You do have to open the door several times to dump out the moisture. I tried a few times in my SM020 but never had good results so I've been sticking with my dehydrator.

quote:

Originally posted by AndyJ:

quote:

Originally posted by Jay1924:
Fantastic results. I wonder if anyone has done this on a CS electric and if the more sealed, most environment is a problem?

I believe several people have done jerky in the electrics with good results. You do have to open the door several times to dump out the moisture. I tried a few times in my SM020 but never had good results so I've been sticking with my dehydrator.

But now you have a FEC! Get some Q-Matz and you're all set!