Welcome!


This is a membership forum. Guests can view 5 pages for free. To participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

Only 4 free page views remaining.

Announcement

Collapse
No announcement yet.

beef jerkey

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    beef jerkey


    Yesterday we went to the butcher to get sucadelaps and roasts, I also received my meat grinder since yesterday so I could grind it myself, had a total of 1.2 kg and I did this in 3 containers with different herbs.
    1 container with Sweet Dalton bbq sauce, 1 container with 6 grams nitrite salt, 2.5 ml smoked paprika, 0.6 ml chili pepper, 1.25 ml white pepper, 2.5 ml paprika, 10 ml maple syrup, 5 ml honey, 1, 5 ml onion powder and 1.5 ml garlic powder and 1 container with 6 tbsp. Worcestershire sauce
    4 tbsp. (Japanese) soy sauce
    2 to 3 tbsp. maple syrup or honey
    1 tbsp. paprika powder
    1 tsp. garlic powder
    1 tsp. onion powder
    ½ tsp. freshly ground pepper
    ½ tsp. chili powder
    1 tsp. smoked paprika or ½ tsp. smoked salt


    I let it dry in my food dryer for 5 hours at 70 degrees Celsius.

    I watched the technique via youtube How to make commercial quality meat snacks.

    I bought a kind of caulking gun in which I put the minced meat, and then I used a burner to paint the plastic nozzle deformed so I could spray wider flat meat strips, there is a downside to all of this.
    It's too damn delicious
    Attached Files

    #2
    Looks great! Thanks for sharing.

    Comment


      #3
      This looks fantastic. Great work!

      Comment


        #4
        Good job.

        Comment


          #5
          I made some cracked pepper flavoured moose jerky this week, I sliced up a 2# roast and I smoked it on my Primo. It turned out pretty good. I plan to make some more as it does not last very long.


          Click image for larger version

Name:	BA780AEC-8E52-4A53-B963-CCC8B80A4631.jpeg
Views:	263
Size:	263.7 KB
ID:	1116526


          Comment


            #6
            very cool, thanks for sharing.

            I have never made jerky with the ground option. That is a good call. I will have to give this a try next time I am making jerky.

            Thanks again for sharing!

            Comment

            Announcement

            Collapse
            No announcement yet.
            Working...
            X
            false
            0
            Guest
            Guest
            500
            ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
            false
            false
            {"count":0,"link":"/forum/announcements/","debug":""}
            Yes
            ["\/forum\/free-deep-dive-guide-ebook-downloads","\/forum\/free-deep-dive-guide-ebook-downloads\/1157845-paid-members-download-your-6-deep-dive-guide-ebooks-for-free-here","\/forum\/the-pitcast","\/forum\/national-barbecue-news-magazine","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2019-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2020-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2021-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2022-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2023-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2024-issues","\/forum\/free-deep-dive-guide-ebook-downloads\/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here"]
            /forum/free-deep-dive-guide-ebook-downloads/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here