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Beef Jerky. Tips and Tricks

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  • bep35
    Founding Member
    • Jul 2014
    • 326
    • 1987 Weber Kettle (Still going!)
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    #16
    Get a dehydrator. Best $ you will ever spend making jerky. The first load of meat you overcook in the oven or smoker will more than pay for it. Go light on the smoke. Maybe only an hour on your first batch and see if you like it. Then maybe two hours on the next batch. Don't use liquid smoke if using a smoker. You have two competing smoky flavor sources and they don't necessarily compliment each other. Make small batches and make small adjustments to find what works and what you like. If it's winter and I don't want to drag out the smoker I use Apline Touch Hickory Smoke Seasoning. Just sprinkle it on and place in the dehydrator. The family has enjoyed that for years. I have only used venison to make jerky. Love the flavor of that over beef for jerky. Try grinding some venison (or beef) and blending in some spices to make meat sticks. Those are awesome also. Have fun!

    Comment

    • Powersmoke_80
      Founding Member
      • Aug 2014
      • 885
      • Bay City, Michigan
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      #17
      Dude how low can the KBQ go? I bet that would be a killer jerky making machine since it has a convection fan like a dehydrator.

      Comment


      • Spinaker
        Spinaker commented
        Editing a comment
        I thought about that. But I don't think it will go nearly that low. But maybe. I will have to check with Bill KBQ to find out. Not a bad idea though.

      • Powersmoke_80
        Powersmoke_80 commented
        Editing a comment
        Spinaker if the thermostat goes low enough(and looks like it does on you tube)it should work awesome. Heat from the fire goes out the top when the fan is not drawing into the cook chamber correct?
    • HorseDoctor
      Charter Member
      • Sep 2014
      • 1147
      • Central Iowa

      #18
      If you decide to get a dehydrator check out the "Excalibur Nine-Tray" model. Available from Cabelas if you got points to burn or a little cheaper from Amazon. I burned up my wife's $35 round model making jerky and replaced it with this one. She LOVES it! Very even drying. She does all manner of vegetables and fruit not to mention jerky. It pretty much runs non-stop during fruit/garden season and more during hunting season for the past 5 years and it just keeps on going!

      Comment

      • Spinaker
        Moderator
        • Nov 2014
        • 10963
        • Land of Tonka
        • John "J R"
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        #19
        The Jerky is coming along nicely!! The new dehydrator is awesome. I brought the pieces of raw meat up too 165 F on the smoker to kill the bugs, then threw them in the DH. After about three hours they were all done. I got some crasy color with that brine going for two days. And the cherry smoke probably helped too. The results have been very good so far. Chewy but now like shoe leather, still just a bit of moisture to it. The vac sealer really puts a nice seal on this stuff and makes the meat shine in the bag. I've also got a second batch on the brine now. I used my buddies meat slicer for this batch. Should be much more even results.
        Attached Files

        Comment


        • Tim E
          Tim E commented
          Editing a comment
          Looks awesome Spinaker. Which recipe did you use on this? I think I am going to give it a try.

        • Spinaker
          Spinaker commented
          Editing a comment
          See above! Tim E
      • HorseDoctor
        Charter Member
        • Sep 2014
        • 1147
        • Central Iowa

        #20
        You'll have so many friends in fishing camp!!!! Enjoy the trip. Wife & I head up the end of August, hopefully to catch the Silver run in SE AK.

        Comment


        • Spinaker
          Spinaker commented
          Editing a comment
          Thanks!! What river are you guys headed too?
      • Spinaker
        Moderator
        • Nov 2014
        • 10963
        • Land of Tonka
        • John "J R"
          Instagram: JRBowlsby
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        #21
        Tim E POWER SMOKE posted the recipe I used. It was phenomenal. Huge hit on the float. Especially when I gave the guides, who had been in the bush for weeks, a vac sealed bag. It was kind of a primal gift. That stuff was like gold up there. The flavor is incredible. I also added some ginger to the mix. But this is gonna be my go to! Thanks again to @Powersmoke_80 you are the man.

        Comment


        • Powersmoke_80
          Powersmoke_80 commented
          Editing a comment
          Glad to hear you liked it, did you compare it to any others? I like the adding ginger idea.
          A buddy at fish camp uses Mr Yoshidas marinade mixed with a commercial jerky mix and it had great flavor so I am going to replace the soy sauce with it and try it next time. http://www.samsclub.com/sams/mr-yosh...6-oz/163400.ip
      • Tim E
        Charter Member
        • Apr 2015
        • 146
        • Western Washington, Sea Level
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        #22
        Nice! I am going to give it a go! I've got some round roasts thawing from the freezer now..
        Thanks for posting Spinaker, and looking forward to trying your recipe Powersmoke_80

        Comment

        • Spinaker
          Moderator
          • Nov 2014
          • 10963
          • Land of Tonka
          • John "J R"
            Instagram: JRBowlsby
            Smokin' Hound Que
            Minnesota/ United States of America

            ********************************************
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            Dexter (Beagle mix)
            Kinnick (American Foxhound)
            ************************

            Grills/Smokers/Fryers
            Big Green Egg (Large) X3
            Blackstone 36" Outdoor Griddle 4-Burner

            Karubeque C-60
            Kamado Joe Jr. (Black)
            Lodge L410 Hibachi
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            Pit Barrel Cooker 2.0
            R&V Works FF2-R-ST 4-Gallon Fryer

            Weber Spirit Gasser
            ******************.
            Thermometers
            FireBoard (Base Package)
            Thermoworks ThermaPen (Red)
            Thermoworks MK4 (Orange)
            **************

            Accessories
            Big Green Egg Plate Setter
            Benzomatic TS4000 Torch X 2
            Benzomatic TS800 High Temp Torch X 2

            Bayou Classic 44 qt Stainless Stock Pot
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            Digi Q DX2 (Medium Pit Viper Fan)
            Dragon VT 2-23 C Torch
            Eggspander Kit X2
            Field Skillet No. 8,10,12

            Finex Cat Iron Line
            FireBoard Drive
            Lots and Lots of Griswold Cast Iron
            Grill Grates
            Joule Water Circulator
            KBQ Fire Grate

            Kick Ash Basket (KAB) X4
            Lots of Lodge Cast Iron
            Husky 6 Drawer BBQ Equipment Cabinet
            Large Vortex
            Marlin 1894 .44 Magnum
            Marquette Castings No. 13 (First Run)
            Smithey No. 12
            Smokeware Chimney Cap X 3
            Stargazer No.10, 12
            Tool Wizard BBQ Tongs
            Univex Duro 10" Meat Slicer
            ********************************
            Fuel
            FOGO Priemium Lump Charcoal
            Kingsford Blue and White
            Rockwood Lump Charcoal
            Apple, Cherry & Oak Log splits for the C-60
            **************************

            Cutlery
            Buck 119 Special
            Cuda 7' Fillet Knife

            Dexter 12" Brisket Sword
            Global
            Shun
            Wusthof
            *******
            Next Major Purchase
            Lone Star Grillz 24 X 48 Offset

          #23
          chandlerjorlandi
          Sorry for the delay in getting back to you! I was on the water for 7 days sans internet!

          I have made this on the KBQ and it is great. Just make sure you don't never shoot 165 F or you will have shoe leather jerky. Make sure there is ample space between pieces and that pieces are not overlapping. In the KBQ, you can pack a ton of jerky in there, just be vigilant and use your instant read to monitor the meat temp and you will be good to go. I use clean and dirty smoke to lay it on thick because you really don't have a ton of time in the smoke.

          Comment

          • Dr ROK
            Charter Member
            • Dec 2014
            • 1351
            • Morrill, Nebraska
            • Retired high school teacher and principal
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            #24
            Spinaker did you marinade in a vacuum sealed bag or was that just how you packaged the final product?

            Comment

            • Attjack
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              • Aug 2017
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              #25
              Looks good Spinaker! When I first made jerky I used a dehydrator but have switched to using the Primo. Here's a batch of elk jerky. I'm due to make some more.

              Click image for larger version

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Views:	144
Size:	335.5 KB
ID:	733600

              Click image for larger version

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Views:	149
Size:	380.3 KB
ID:	733601

              Comment


              • Spinaker
                Spinaker commented
                Editing a comment
                Nice! I still use the dehydrator for mine, but maybe I do not need to.
            • Spinaker
              Moderator
              • Nov 2014
              • 10963
              • Land of Tonka
              • John "J R"
                Instagram: JRBowlsby
                Smokin' Hound Que
                Minnesota/ United States of America

                ********************************************
                Assistants
                Dexter (Beagle mix)
                Kinnick (American Foxhound)
                ************************

                Grills/Smokers/Fryers
                Big Green Egg (Large) X3
                Blackstone 36" Outdoor Griddle 4-Burner

                Karubeque C-60
                Kamado Joe Jr. (Black)
                Lodge L410 Hibachi
                Pit Barrel Cooker
                Pit Barrel Cooker 2.0
                R&V Works FF2-R-ST 4-Gallon Fryer

                Weber Spirit Gasser
                ******************.
                Thermometers
                FireBoard (Base Package)
                Thermoworks ThermaPen (Red)
                Thermoworks MK4 (Orange)
                **************

                Accessories
                Big Green Egg Plate Setter
                Benzomatic TS4000 Torch X 2
                Benzomatic TS800 High Temp Torch X 2

                Bayou Classic 44 qt Stainless Stock Pot
                Bayou Classic 35K BTU Burner

                Digi Q DX2 (Medium Pit Viper Fan)
                Dragon VT 2-23 C Torch
                Eggspander Kit X2
                Field Skillet No. 8,10,12

                Finex Cat Iron Line
                FireBoard Drive
                Lots and Lots of Griswold Cast Iron
                Grill Grates
                Joule Water Circulator
                KBQ Fire Grate

                Kick Ash Basket (KAB) X4
                Lots of Lodge Cast Iron
                Husky 6 Drawer BBQ Equipment Cabinet
                Large Vortex
                Marlin 1894 .44 Magnum
                Marquette Castings No. 13 (First Run)
                Smithey No. 12
                Smokeware Chimney Cap X 3
                Stargazer No.10, 12
                Tool Wizard BBQ Tongs
                Univex Duro 10" Meat Slicer
                ********************************
                Fuel
                FOGO Priemium Lump Charcoal
                Kingsford Blue and White
                Rockwood Lump Charcoal
                Apple, Cherry & Oak Log splits for the C-60
                **************************

                Cutlery
                Buck 119 Special
                Cuda 7' Fillet Knife

                Dexter 12" Brisket Sword
                Global
                Shun
                Wusthof
                *******
                Next Major Purchase
                Lone Star Grillz 24 X 48 Offset

              #26
              Originally posted by Dr ROK View Post
              Spinaker did you marinade in a vacuum sealed bag or was that just how you packaged the final product?
              That was just how I packaged it. I marinated in a one gallon ziplock. Then you can swish the marinade around in the bag to make sure the flavors are distributed though out the soak.

              Comment

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