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Thread: Beef jerky

  1. #1
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    Beef jerky

    First time I have ever done it not in the oven.
    Before and after pics. 4 hours on the pellet grill
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  2. #2
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    Curious why they have this thread lol

  3. #3
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    It's the food and grill forum.

    Do you cook any of your own food?

    Need any ideas, or have any tips to share?


    Quote Originally Posted by Wiseguy123 View Post
    Curious why they have this thread lol
    If you were a real tech, you'd solder a relay on that board and call it good to go.

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  4. #4
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    Quote Originally Posted by 2sac View Post
    First time I have ever done it not in the oven.
    Before and after pics. 4 hours on the pellet grill
    Looks good. How was the taste? I use a dehydrator to make jerky but this looks interesting.

  5. #5
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    I loves me some beef jerky mmmhmm. Almost kilt me a dog over getten in my bag, but i refrained and then he got gout. Served him right.

    Loved that dog..





    Sent from my iPhone using Tapatalk

  6. #6
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    Looks great!

  7. #7
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    That looks awesome 2sac. I've noticed that the jerky from the gas station is really getting expensive lately. Just 2 of those sized pieces might run close to $20.

    Could you share the process a little bit? What cuts of meat are those, how do you prepare them, and how do you store them afterwords?
    If at First You Don't Succeed, Skydiving Is Not for You.

  8. #8
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    I generally use London Broil but any kind of low-fat roast will work.

    The night before make up a marinade. A good amount of salt and some small amount of sugar are all that really required but I like to add a bunch of fresh crushed garlic, some fresh ground black pepper, and some fresh chopped onion. I hate red pepper so I never use it. And red pepper or hot sauces made from it, don't seem 'to go' right with jerky either. Fresh black pepper is The Ticket. More or less to taste. Soy sauce makes a good 'salt' component.

    You can also use half soy sauce and half Worcestershire sauce if you'd like it less salty and more savory. I hate liquid smoke so I never use it but you can if you can stand that garbage. I find that honey is the best sugar to use. Tupelo is my favorite but any honey will work. I use about a tablespoon or so in maybe three cups of marinade. If you don't have honey a spoon or two of table sugar will work to mellow it all - but honey is always better. Let the marinade steep overnight in the refrigerator and then strain it before using it.

    I freeze the meat slightly - not solid - just enough to firm it up to slice easily. When it's right the slicer makes a kind of shhhhhh sound as it cuts - the ice crystals I guess. If you like the jerky more stringy and chewy - slice in line with the grain. If you like the very very less chewy - slice across the grain of the meat.

    I bought a cheap rotary slicer (like a deli meat slicer - but mostly plastic) to slice the beef with. I slice it somewhere between 1/8" (my favorite) and 1/4" (my son's favorite) and then put it into the marinade. Maybe ten or fifteen minutes and then onto the dehydrator racks.

    Six or eight hours is about how long it takes for me. If you cut thicker it can take overnight. If you don't have a dehydrator you can use your oven racks by putting a 100 watt bulb in the bottom and leaving the door slightly open. The droplight cord going in at the top of the door is about enough space to let the moisture out.

    PHM
    -----------



    Quote Originally Posted by 2sac View Post
    First time I have ever done it not in the oven.
    Before and after pics. 4 hours on the pellet grill
    PHM
    --------
    The conventional view serves to protect us from the painful job of thinking.

  9. #9
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    Thread Starter
    I use top round sliced around 3/16" thick. The marinade is similar to PHM. 2/3 cup each of Worcestershire sauce and soy sauce, tsp each of black pepper and onion powder, tblsp of honey and red pepper flakes. That's good for about 1lb of meat. Marinate at least 24 hours. Then I add more red pepper flakes after the meat is spread on the rack.

    Smoked them on 160 for 4 hours. They will keep in the freezer for months. 1-2 weeks not frozen.
    Last edited by 2sac; 04-22-2019 at 08:20 AM.
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  10. #10
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    Wow; 24 hours! I leave the meat in the marinade about 20-30 minutes. <g>

    What happens overnight? Do you think the salt tenderizes the meat left in it that long?

    PHM
    ------------


    Quote Originally Posted by 2sac View Post
    I use top round sliced around 3/16" thick. The marinade is similar to PHM. 2/3 cup each of Worcestershire sauce and soy sauce, tsp each of black pepper and onion powder, tblsp of honey and red pepper flakes. That's good for about 1lb of meat. Marinate at least 24 hours. Then I add more red pepper flakes after the meat is spread on the rack.
    PHM
    --------
    The conventional view serves to protect us from the painful job of thinking.

  11. #11
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    Quote Originally Posted by Poodle Head Mikey View Post
    Wow; 24 hours! I leave the meat in the marinade about 20-30 minutes. <g>

    What happens overnight? Do you think the salt tenderizes the meat left in it that long?

    PHM
    ------------
    I think the salt helps in the longevity of the product. Store bought jerky mixes have curing salts mixed in with them and end up way too salty
    Officially, Down for the count

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  12. #12
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    Longevity of the product! Oh I get it! Good one! <g>

    Hell; it's hard to even get it out of the dehydrator before everyone is eating it all. <g>

    PHM
    ----------



    Quote Originally Posted by 2sac View Post
    I think the salt helps in the longevity of the product. Store bought jerky mixes have curing salts mixed in with them and end up way too salty
    PHM
    --------
    The conventional view serves to protect us from the painful job of thinking.

  13. #13
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    Quote Originally Posted by Poodle Head Mikey View Post
    Longevity of the product! Oh I get it! Good one! <g>

    Hell; it's hard to even get it out of the dehydrator before everyone is eating it all. <g>

    PHM
    ----------
    I agree.
    In the fall, I will sometime acquire excessive amounts of venison and have jerky for months.
    Officially, Down for the count

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