Smokette & Jerky

I agree SmoKen. I've used QDoggs method about 4 times now, with excellent results everytime.

It's strange, but I tend to have many more visitors at the homestead after the word is out the latest jerky is done. I never get to eat more than 25% of my product

Can either of ya tell me where QDogg's meathod is posted?

Here it is.. http://forum.cookshackamerica.com/cgi-bin/ultimatebb.cg..._topic&f=16&t=000142

Don't think you'll be disappointed.

Looking at the links mentioned above, QDogg suggested using flank steak. What other cuts work well for jerky? Flank steak is going for $6.99 a pound around here. Seems a little costly for jerky. Any suggestions?

ToddG
For jerky I wll usually use London Broil or a eye of round roast. The thing to rmember is that you should use a lean cut of meat to make jerky.

I agree on the flank steak...too expensive.

I use bottom round with great results. It's going for $2.09 lb. here. Some say top round is good too, but a little more expensive.

The yield I get from bottom round comes out to about $5.50 lb. for finished jerky. Around here commercial jerky goes between $20 and $24 lb. and it's not anywhere near as good as homemade.

Also...when you slice it, make sure you slice WITH the grain.

Just did another batch yesterday of Hickory flavored & Pepper Blend. Came out fantastic as usual.

Ditto on the bottom round. Pick thru the pile for the least marbled, most straight-grained pieces for best results.

A question for you guys: What color is your finished jerky? Reddish or more like chocolate?

I use bottom round. Flank steak is real expensive in these parts.

My latest attempt, using the Q-Dogg method, is posted here. :
http://www.lamaine.com/bbq/jerky2.html

As far as color, I've found that the thicker pieces come out a reddish brown, and the thinner pieces do come out more of a chocolate color.

I only smoke mine for 5 hours using QDogg's method, and I like the texture and flavor, so I stick with that. I use 2 chunks of wood, usually 1 hickory and 1 apple.

Also, I made a crude set of wooden stands to hold my grill, then I slide the strips onto 10" bamboo skewers, (which can be reused) 12 strips each, then lower it between the grates. Then I just slide it into my Smokette and go. Much easier than doing individual toothpicks.


If I knew how to post a picture, I would. I thought you could Cut & Paste right into the message, but I guess not.

One question Mainley Dave had on his website was how safe would it be to take the jerky on a hike? Well..I've left mine in my car for several hours and haven't had a problem. I wouldn't hesitate to take it on hike. I've taken far more perishable foods on hikes in the White Mountains of NH and have never gotten sick.

Besides, the jerky cure does have nitrates in it, and if it was spread evenly their shouldn't be a problem.

Thanks SmoKen. I kind of thought it wouldn't be a problem for day hikes, and if I decided to go for a week or so, I'll probably smoke a dryer than usual batch of jerky, just to be sure.

Colorwise, my results have mirrored yours. A reddish brown - (for some reason, it is really apparent when I take flash pictures of the end result).

I believe you need to send any pic to SmokinOkie -and he'll post it.

Spoilage should be fairly obvious - if it does anything, it'd probably be mold. Vacuum sealing might help.

You could do some additional drying by putting finished jerky in a paper bag in the fridge for several days, a technique used for making pepperoni.

I used both beef bottom round and Buffalo I use bottom round. Both have been excellent, just need to leave the door closed a little more on the buffalo. I hope to try some elk this year. Bob

The last I made I bought whole eye of rounds. About $2.00 -$2.29 a pound here. I kind of went around the thing and tried to skin the thing to end up with something that I could stuff and roll then grill. I haven't had much sucess making jerky in the smoker, but works out great in my dehydrator.

I will usually mix soy sauce, worchestshire sauce, some lemon juice or white vinegar, and what ever spice I am in the mood for that day. Soak for one to two nights then put in the dryer. I have left this in a car for a couple of days with no problems.

Boneless pork loins are a great thing to use also.

dave

Hey you hunters out there. I'm a waterfowler, and jerkey is the best bet for them gamey, greasy geese. either that or smoke the breast and use in chili......good stuff!

Hey GeiyserQ,

That is the main reason I got my CS was for Jerky and Sausage from game. Only problem is, I have been smoking so much other meat I just haven't had the time to do anything else. OH well, another season is just around the corner and I will have to do some wild meat.

quote:

Originally posted by SmoKen:
[qb] I agree on the flank steak...too expensive.

[/qb]

That is the only problem w/my method...expensive! You would think flank would be cheaper but it isn't. Glad that everybody is enjoying my method. One of the great things about this forum!

quote:

Originally posted by mainelydave:
[qb]

My latest attempt, using the Q-Dogg method, is posted here. :
http://www.lamaine.com/bbq/jerky2.html [/qb]

Looks familiar!

I have always used ground chuck in my jerky maker(Nesco,American Harvest brand)with excellent results.Using the pkgs of cure and jerky seasoning and squeeze it out in strips with the former device.Could I use this same method in the smoker oven?Thanks for any info!BillyQ

BillyQ: What do you put the strips on? I don't think you could use just a flat pan, you'd need some sort of rack. The regular CS racks are spaced pretty wide for ground meat.

mainleydave: How much meat were you able to get into the smoker using the rods? I'm considering trying rods because using racks, a bit of fat puddles up on some of the strips then turns white when it cools. Doesn't taste bad or anything, just looks unattractive. Maybe the rods would let all that drip off.

tjr - I have used wooden skewers and the CS rib hooks to hang jerky. Just set side rails on topmost position, so grill rack wires go from side to side. Then slip 2 hooks over one of the grill wires and put the loaded up skewer on the hooks. Works slick. Put the hooks in 1/3 of the way on both sides of the rack for more support for the skewers.

bob

TJR - I can easily smoke 5 pounds of meat using 4 jerky rods, using bottom round sliced a quarter-inch thick. You can probably do much more than that. I've been trying to leave a lot of space.

QDogg - Bless you - your "method" works great! It's sure saved me time and money experimenting.

MD...no problem. I was the guinea pig for jerky. My wife thought I was crazy making jerky every weekend spending tons of $$ on meats. But it worked out well cuz' she loves the final product.

To get more jerky in a Smokette I take the racks and move it all the way up, then I went to the DOLLAR store and found 14" cooling racks 3 for a dollar, I had some "s" hooks that I hang the first rack off of the CookShack rack then a cooling rack under it,and so on, and so on I can get 15 lbs of jerky on at a time then take the bottom rack of first and work your way up.
Pictures coming soon.

When I make jerky in a CS, is it safe to leave out unrefrigerated like store-bought jerky? In other words: If I put it in a baggie and take on a hike, am I going to die?

thanks!

-Brian

Brian,
I bought my jerky seasoning from Hi Mountain, and they recommend that you keep the jerky refrigerated. However, I'm told that's just a safety precaution because they aren't sure how well you mixed the cure, left the meat out etc.

I've made alot of jerky over the past month or so, and I keep mine refrigerated and take out what I need for the day. It seems to keep it fresher.

I have also left it in my car glove compartment on summer afternoons and I'm still here.

I do enjoy hiking myself, and I would not hesitate bringing it along. I've brought far more perishable food and haven't had a problem.

I think if you cure the meat properly, you'd be OK. And to be honest...jerky doesn't last that long around this family anyway. I'm sure it'll be the same at your house.

Hope this helps..