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Beef Jerky. Tips and Tricks

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  • bep35
    Founding Member
    • Jul 2014
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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
      • 886
      • 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
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        • Nov 2014
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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
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        • Nov 2014
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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
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          #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
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            • Dec 2014
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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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              #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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              Click image for larger version

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              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
              • 10759
              • 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)
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                Lots and Lots of Griswold Cast Iron
                Grill Grates
                Joule Water Circulator
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                Kick Ash Basket (KAB) X4
                Lots of Lodge Cast Iron
                Husky 6 Drawer BBQ Equipment Cabinet
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                Marquette Castings No. 13 (First Run)
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                ********************************
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                Kingsford Blue and White
                Rockwood Lump Charcoal
                Apple, Cherry & Oak Log splits for the C-60
                **************************

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              #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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