Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

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

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

Looking for advice on brisket jerky

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

  • Dr ROK
    commented on 's reply
    Strat, do you just slice your peppers & stuff up and throw them in the dehydrator or do you do some other type of prep to them?

  • Strat50
    replied
    Picture perfect! Excellent. Did you bring enough for the rest of the class? Hmmmm...lol

    Leave a comment:


  • eugenek
    replied
    I used the snake/fuse method to keep the WSM's temp around 170-180 for the first couple hours, then propped the lid open for the dehydration process which brought the temp down around 10 degrees. Instead of the 6-12 hours meathead's recipe recommended, I took the meat off after only 4 hours of drying because the texture seemed to be done. It turned out chewy and not stringy, although a couple of the pieces on the edges of the smoker were a little crispier. You can definitely taste the ginger, which I'm a fan of, but I think it overwhelmed the sweetness and spice. I thought it was a good first effort and super easy to make.





    Leave a comment:


  • Strat50
    replied
    Looks very good!

    Leave a comment:


  • eugenek
    replied
    Thanks for your thoughts on the DIY method. I'll stick with dehydrating it via the smoker for now. It's actually a little windy today so maybe I've picked the perfect day to get a little help from Mother Nature. Airflow and heat!




    Last edited by eugenek; January 31, 2015, 02:41 PM.

    Leave a comment:


  • Strat50
    commented on 's reply
    We dehydrate a ton of stuff every year, Tomatoes, peppers, carrots, onions,etc from our gardens. We also dehydrate a fair amount of proteins: salmon, chicken and such for jerky and quick meals. Its penny smart and pound foolish to try to "rig" something if you have any real amount of stuff to do. Trust me on this. A heat element is necessary for proper dehydrating. We have an Excaliber 2900, but there are other brands with similar capabilities that are cheaper. I saved the 200 bucks I spent on the dehydrator in the first year I had it. I never have to buy any powdered garlic, onions, citrus, etc. I make different chili powders that are unique, and make my food equally unique. Smoked tabasco? Easy. Citrus powder(s) for rubs? Really easy. Porcini mushroom powder for crusting and sauces? Easy(I have to pick 'em from the property..lol).

  • Strat50
    commented on 's reply
    Airflow is most important, but not by much. For meat, you need heat.

  • Dewesq55
    commented on 's reply
    In the linked episode, he specifically was making beef jerky, but I agree with you.
    Last edited by Dewesq55; January 30, 2015, 02:53 PM.

  • Huskee
    replied
    Originally posted by eugenek View Post

    Have you seen Alton Brown's homemade dehydrator? It's a couple air filters tied to a regular box fan. But I'm curious how well it works without heat. Is heat or airflow the most important factor? Or both equally?

    http://www.foodnetwork.com/recipes/a...ky-recipe.html
    I think that would be good for bananas and apricots, that kind of thing. I wouldn't do meat on it.

    Leave a comment:


  • Dewesq55
    commented on 's reply
    Mine has a heating element as well. But Eugene asked this question:

    "Have you seen Alton Brown's homemade dehydrator? It's a couple air filters tied to a regular box fan. But I'm curious how well it works without heat. Is heat or airflow the most important factor? Or both equally?

    http://www.foodnetwork.com/recipes/a...ky-recipe.html"

    So I was commenting on that. It doesn't seem safe to me, especially for meat.

    DEW

  • Strat50
    commented on 's reply
    Waste of time, unless you are dehydrating herbs or other veggies. Even then, heat will help.Not for any meat!

  • Strat50
    commented on 's reply
    A proper dehydrator uses heat. Mine has a temp control from 90-160 degrees

  • Dewesq55
    commented on 's reply
    Just to make sure we're on the same page, I was responding to the question about Alton Brown's homemade dehydrator which is a box fan blowing through furnace filters used as drying trays at room temperature with no heat at all.

    DEW

  • Dr ROK
    replied
    I believe most dehydrators that you purchase at a store have some type of heating system. The lengthy time spent in the dehydrator is not an issue due to the thin cut of meat, dry environment eventually created, and high salt concentrations in most brine/marinade recipes. Most commercial jerky kits also contain cure.

    Leave a comment:


  • Dewesq55
    replied
    Won't 10-12 hours at room temperature be very dangerous for food-born illness? Don't you need the heat to keep it safe?

    DEW

    Leave a comment:

Announcement

Collapse
No announcement yet.
Working...
X
false
0
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
Rubs Promo

Spotlight

These are not ads or paid placements. These are some of our favorite tools and toys.

These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

Use Our Links To Help Keep Us Alive

A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


The Pit Barrel Cooker May Be Too Easy


The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.

Click here to read our detailed review and the raves from people who own them


Fireboard: The Ultimate Top Of The Line BBQ Thermometer

Fireboard Labs Product Photo Shoot. Kansas City Commercial Portrait and Wedding Photographers ©Kevin Ashley Photography

With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.
Click here to read our detailed†review


Groundbreaking Hybrid Thermometer!

Thermapen One Instant Read Thermometer

The FireBoard Spark is a hybrid combining instant-read capability, a cabled temperature probe, Bluetooth and Wi-Fi connectivity. We gave Spark a Platinum Medal for pushing the envelope of product capability while maintaining high standards of design and workmanship.

Click here to read our comprehensive Platinum Medal review


The Cool Kettle With The Hinged Hood We Always Wanted


Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

Click here for more about what makes this grill special



Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

Click here to see our list of Gold Medal Gifts


Compact Powerful Sear Machine For Your Next Tailgater


Char-Broil’s Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you’re off to the party! Char-Broil’s TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

Click here to read our detailed review and to order


Our Favorite Backyard Smoker

The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.
Click here for our review of this superb smoker