Beef Jerky. Tips and Tricks

[Spinaker]

Nice! I still use the dehydrator for mine, but maybe I do not need to.

[Spinaker]

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.

[Attjack]

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.

[Dr ROK]

Spinaker did you marinade in a vacuum sealed bag or was that just how you packaged the final product?

[Spinaker]

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.

[chandlerjorlandi]

Spinaker I believe you have a KBQ? Have you tried this recipe on it? If so, any cooking tips/suggestions adapted to that pit?

[Spinaker]

See above! Tim E

[Spinaker]

I don't have a pellet grill. But it takes about an hour in a Kamado. I would guess it would be a little faster in a pellet rig, because of the increased airflow. Smoking joe

[Smoking joe]

How long does it take on your pellet grill

[Powersmoke_80]

Spinaker Thanks brother, I agree. I have not met anybody that does not like it.

[Spinaker]

Almost time to head back up to AK! Getting this ready tonight! Thanks again brother! Best Jerky recipe on the planet!

[Spinaker]

This is a great recipe. It has become my go too!!!! Thanks again

[SlushDeezey]

All I've ever used is brisket flat. I buy it at HEB and get the butcher to slice it 1/4" thick with the grain. Bring it home and trim all the fat off then use one of the jerky kits from Academy.

[Tim E]

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

[Powersmoke_80]

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