Q Dogg's Jerky Recipe

The link is broken and I don't know why. I have e-mailed qdogg and asked him to send his recipe to me so I can post it again.

Donna

The link appears broken because the old forum links don't appear to work in the new forum, so I'm looking around to see if it's a new thing to look into.

???

You might try Mainely Dave's website. He explains the method. Not sure if he gives actual ingredients. I believe Q-dog used High Mountain.

Hope this helps!

Well, once we get the little search glitch fix, I prefer to keep it on our site, don't want to send everyone somewhere else for everything, kinda defeats the forum's purpose, keep ya'll around longer.

And after all we DID start it here. See, now I need a Jerky forum.

Here's the link, with photos:

Jerky 101

That's why Smokin' is the guru...he beat me to it!

Donna, I'm still around, just lurking....

Thanks a lot everyone. I'm looking forward to my first attempt this weekend.

An active link to make your own marinate is found in Jerky 101 after all the pictures under Stokie's Jerky Page, which takes you to Kevi's Jerky page which contain's my most requested recipe. Can you make me a couple of pounds of jerky? Which is all a reason for me to make a few pounds for me. I have tried a number of recipes for jerky since I got my CS, as with many others this is the basic recipe I keep coming back to.

This might be a dumb question, but which direction do you cut the meat?

Traditionally, jerky is cut with the grain.

You can cut it across the grain but it has an entirely different texture.

Cookshack jerky is not like dried cardboard, and is pretty tender, so cutting it with the grain is just fine.

Donna

I cut mine across the grain, if you cut with the grain it comes out way too chewy and tough for my preferences. For strip jerky however, I use exclusively "special trim" from the food service grocer. Mostly smaller pieces of skirt or flank steak, cut with the grain it is more like shoe leather.

RendesvousQ,

It sounds like you are drying it very well. I don't like it that tough, so mine always has more moisture in it. I suppose that isn't true jerky, which is supposed to be very dry, as it was a preserving process. I guess I'll have to call mine Tender Smoked Meat Strips.

Donna

So Donna, jerky or smoked strips aside. I understand that many commercial jerky makers cut their strips into short chunks so that they are not as tough to attract women customers. CS should advertise that women can make there own strips just the way they want them.

By the way how did you get the "... who has way more than the # of posts shown, but something went wrong when we got the new software" under your name? Is that something similar we can use or does it come with admin privileges?

Isn't that little thing under my name cool? It's really easy to do. Go --> My Space --> Profile --> View/Edit Complete Profile --> Custom Member Title.

I think it will be fun to change it frequently.

Donna

Is it bad to over cure the meat?

quote:

Originally posted by brown1647:
Is it bad to over cure the meat?

Can you be more specific about "over cure"?

Donna

I don't have the place to ad information either.

I can either cure it for 22-23 hours or 36ish. Bascially I shouldn't have started the cure when I did. Just trying to figure out what my options are.

Rookie

If you use an acidic marinade (soy, worcestshire, vinegar) to cure the meat you can easily 'over cure' it. I usually go overnite, up to 24 hours. I have heard some say no more than four hours.

If you cure for too long, the meat begins to pickle, and you will begin to pick up that flavor in the finished product.

The flavor of the marinade?