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2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

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Beef Jerky Time

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  • ecowper
    Founding Member
    • Jul 2014
    • 3644
    • Maple Valley, WA
    • Grill = Hasty-Bake Gourmet Dual Finish
      Smoke = Weber Smokey Mountain 22.5"

      Thermometer = FireBoard FBX11 with 2 ambient and 6 meat probes
      Thermometer = Maverick ET732
      Thermometer = ThermoWorks Chef Alarm
      Thermapen Mk IV = Light blue
      Thermapen Classic = Grey
      PID Controller = Fireboard Drive + Auber 20 CFM Fan

      Favorite cook = Tri-Tip for the grill, whole packer brisket for the smoker
      Favorite wine = a good Bordeaux with steak, a good Syrah with pork, or a nice bottle of Champagne or California sparkling wine
      Favorite beer = Sam Adams Boston Lager or Shiner Bock
      Favorite whisky = Lagavulin 16 year old single malt

      Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"


      Eric Cowperthwaite aka ecowper

    Beef Jerky Time

    Just got a Nesco Dehydrator and figured what better thing to do first than beef jerky?

    So, found a recipe that seemed pretty good at Jerkyholic.com, sliced a flank steak into 1/4” strips, marinated overnight with the recipe, and now have it in the dehydrator.

    Couple questions for those that do this often ..... Can you run the dehydrator outside? It’s fairly noisy in the kitchen. Any gotchas to worry about it or is it as easy as it appears?

    Click image for larger version

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  • ecowper
    Founding Member
    • Jul 2014
    • 3644
    • Maple Valley, WA
    • Grill = Hasty-Bake Gourmet Dual Finish
      Smoke = Weber Smokey Mountain 22.5"

      Thermometer = FireBoard FBX11 with 2 ambient and 6 meat probes
      Thermometer = Maverick ET732
      Thermometer = ThermoWorks Chef Alarm
      Thermapen Mk IV = Light blue
      Thermapen Classic = Grey
      PID Controller = Fireboard Drive + Auber 20 CFM Fan

      Favorite cook = Tri-Tip for the grill, whole packer brisket for the smoker
      Favorite wine = a good Bordeaux with steak, a good Syrah with pork, or a nice bottle of Champagne or California sparkling wine
      Favorite beer = Sam Adams Boston Lager or Shiner Bock
      Favorite whisky = Lagavulin 16 year old single malt

      Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"


      Eric Cowperthwaite aka ecowper

    #2
    Meant to post the recipe I used, as well

    https://www.jerkyholic.com/original-...f-jerky-recipe

    I did exactly this minus the liquid smoke. I doubled it, since I had 2 lbs of meat
    • 1 1/2 tsp sea salt
    • 1 1/2 tsp brown sugar
    • 1 1/2 tsp ground black pepper
    • 1/2 tsp onion powder
    • 1/2 tsp garlic powder
    • 1/4 tsp coriander (ground)
    • 1/2 cup cold water
    • 1/4 tsp Prague Powder #1 (curing salt)
    • 1/2 tsp liquid smoke (mesquite)


    Comment

    • Steve B
      Club Member
      • Jun 2016
      • 3163
      • Rockland county New York
      • Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
        Yoke Up custom charcoal basket and a Grill Wraps cover.

        22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.

        Napoleon gas grill (soon to go bye bye) rotting out.

        1 maverick et-733 digital thermometer - black
        1 maverick et-733 - gray
        1 new standard grilling remote digital thermometer
        1 thermoworks thermopen mk4 - red
        1 thermoworks thermopop - red

        Pre Miala flavor injector
        taylor digital scale
        TSM meat grinder
        chefs choice food slicer
        cuisinhart food processor
        food saver vacuum sealer
        TSM harvest food dehydrator

      #3
      I run mine in my garage. Its detached from my house. I do this because of the smell. The wife doesn't like the smell of Reapers.
      I don't know if outside would be good though. Unless you're sure there ain't no critters around.

      Comment


      • ecowper
        ecowper commented
        Editing a comment
        Good point about critters. Including my dogs, of course. Does the colder garage affect anything?

      • Steve B
        Steve B commented
        Editing a comment
        I don't think I ever used it in the winter. But I could be wrong. It's great getting older and more forgetful.

      • bbqLuv
        bbqLuv commented
        Editing a comment
        Many years ago, early 80's I dipped about 15lbs of smelt from the Sandy River.
        Dried them in our oven, brined them with Liquid smoke. Never again. Live and learn.
        They tasted good, if I remember correctly.

        BTW don't think there has been a smelt fun since Mt. Saint Helens blew.
        Last edited by bbqLuv; January 29, 2021, 11:15 PM.
    • rickgregory
      Founding Member
      • Aug 2014
      • 1125
      • Seattle, WA

      #4
      Yeah, I'd not do it outside because of critters (and rain). I can't see temp affecting it too much, but some, probably. Could you put it in a den, laundry room etc?

      Comment


      • ecowper
        ecowper commented
        Editing a comment
        And I do have plenty of critters out here in the woods
    • Bkhuna
      Club Member
      • Apr 2019
      • 639
      • Merritt Island Florida

      #5
      No son, it gives me wind, something terrible.

      The exact meme my circle of Navy buddies send around and around on New Years.

      Comment

      • ecowper
        Founding Member
        • Jul 2014
        • 3644
        • Maple Valley, WA
        • Grill = Hasty-Bake Gourmet Dual Finish
          Smoke = Weber Smokey Mountain 22.5"

          Thermometer = FireBoard FBX11 with 2 ambient and 6 meat probes
          Thermometer = Maverick ET732
          Thermometer = ThermoWorks Chef Alarm
          Thermapen Mk IV = Light blue
          Thermapen Classic = Grey
          PID Controller = Fireboard Drive + Auber 20 CFM Fan

          Favorite cook = Tri-Tip for the grill, whole packer brisket for the smoker
          Favorite wine = a good Bordeaux with steak, a good Syrah with pork, or a nice bottle of Champagne or California sparkling wine
          Favorite beer = Sam Adams Boston Lager or Shiner Bock
          Favorite whisky = Lagavulin 16 year old single malt

          Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"


          Eric Cowperthwaite aka ecowper

        #6
        And here’s the finished outcome .... this recipe is decent, but I’m going to tune it a bit

        Click image for larger version

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        Comment

        • jharner
          Club Member
          • Jan 2016
          • 1281
          • Louisiana - North West but a coon ass at heart
          • Cookers

            Camp Chef DLX Pellet Grill
            Weber 22.5 Kettle
            Brickman Box Smoker

            Accessories

            Slow N Sear
            Tube Smoker
            Turkey Cannon
            Rib racks
            Weber chimney starter

            Thermometer's

            Maverick ET 735
            Tru Temp 3619n
            Thermapen mk4
            Thermapop

            Favorite Drink

            Free beer
            Coors Light
            Windsor ( Canadian blended whiskey )

          #7
          I use mine inside making venison jerky. Not noisy and the wife loves the aroma of the cook

          Comment


          • ecowper
            ecowper commented
            Editing a comment
            What brand? I just used this for the first time and it’s pretty noisy. My wife enjoyed how it smelled, so that isn’t an issue.

          • jharner
            jharner commented
            Editing a comment
            Nesco FD-1010 had for probably 10 years

          • ecowper
            ecowper commented
            Editing a comment
            jharner interesting ... this is a Nesco FD-28J and it’s kinda noisy.
        • Brewmaster
          Charter Member
          • Oct 2014
          • 599
          • Santa Rosa, CA

          #8
          We use the same machine, have been doing it for over 20 years, use London broil when it goes on sale, have the store slice it for me. this is our brine.

          SPICY JERKY MARINADE
          1 Flat Stout Beer
          1/2 tsp Salt
          1 Tbl Dry Mustard
          3/16 Slice fresh Ginger
          3 Tbl Soy Sauce Liquefy in Blender
          4 dry Red Peppers (or more)
          1 Tbl Brown Sugar
          4 Cloves of Garlic
          1 tsp of White Pepper
          2 Tbl Sherry

          Comment


          • ecowper
            ecowper commented
            Editing a comment
            That’s a good looking marinade

          • smokyYank
            smokyYank commented
            Editing a comment
            Hi Brewmaster,

            Just curious - about how much beef is this for? And, how do you cure it?
        • Attjack
          Club Member
          • Aug 2017
          • 4571
          • Primo XL
            Weber 26"
            Weber 22"
            Weber 22"
            Weber 18"
            Weber Jumbo Joe
            Weber Green Smokey Joe (Thanks, Mr. Bones!)
            Weber Smokey Joe
            Orion Smoker

            DigiQ DX2
            Slow 'N Sear XL
            Arteflame 26.75" Insert

            Blaze BLZ-4-NG 32-Inch 4-Burner Built-In
            - With Rear Infrared Burner
            - With Infrared Sear Burner
            - With Rotisserie
            Empava 2 Burner Gas Cooktop
            Weber Spirit 210
            - With Grillgrates
            ​​​​​​​ - With Rotisserie
            Weber Q2200

            Blackstone Pizza Oven

            Portable propane burners (3)
            Propane turkey Fryer

            Fire pit grill

          #9
          I run mine outside all the time. Before I started smoking I would use it for jerky. Now it's mostly used for fruit.
          Last edited by Attjack; January 30, 2021, 10:11 AM.

          Comment


          • ecowper
            ecowper commented
            Editing a comment
            I think my wife intends to do a lot of fruit with it

          • Attjack
            Attjack commented
            Editing a comment
            I have an Italian Plum tree that gives a lot of fruit. We dehydrate as much as we can each year. Because it's warm that time if year we dehydrate outside in the outdoor kitchen.
        • Redwng
          Charter Member
          • Oct 2014
          • 286
          • St. Cloud, FL

          #10
          I got a Nesco on Thursday and yesterday was my first try. I used Meathead's recipe but added one tablespoon of red pepper flakes, let the meat (top sirloin) marinade about 15 hours and dehydrated for 5 hours. It came out very good although I might add black pepper and more red pepper flakes next time.

          Comment


          • ecowper
            ecowper commented
            Editing a comment
            Yeah, I’m fiddling with the recipe I’m using, too. But, so far, enjoying having it. And liking my own jerky much better than store bought.
        • Brewmaster
          Charter Member
          • Oct 2014
          • 599
          • Santa Rosa, CA

          #11
          I found that using a cooking spray on the grates makes clean-up a lot easier

          Comment

          • BruceB
            Founding Member
            • Aug 2014
            • 219
            • Des Moines WA
            • Grilla Silverbac Original -2020
              aobosi Sous Vide device - 2019
              Weber Original Kettle Premium 22" Copper - 2015
              Pit Barrel Cooker - 2014 - retired Sept 2020
              Brinkmann 4 burner gas grille (very old, stout, and still working well!)
              Slow 'n' Sear for 22" kettle
              Grill Grates for the gasser
              CDN DSP-1 dual sensor probe therm
              Maverick ET-732 therm
              Thermapop digital therm (x2 red and white)
              Thermapen - orange
              Little Chief electric cold smoker (lots of salmon thru this!)

            #12
            I've been considering a batch of jerky, some new marinade ideas will prompt me into actually doing it. I was going to experiment with using the Grilla Silverbac with their jerky rack, but I think I'll just stick with my 40 year old original Little Chief top-loader. It sure has made a bunch of jerky and smoked salmon!

            Comment

            • efincoop
              Club Member
              • Jan 2016
              • 136
              • Upstate NY, by upstate I don't just mean 30 miles north of NYC ;-)
              • Webber Performer Premium 22"
                Vision Classic B (Kamodo) Grill
                Lavatools Javelin Digital Instant Read Thermometer
                Maverick ET-732 Remoter Remote BBQ Thermometer
                Beer: I love IPA's. Davidson Brother's (Glens Falls NY) is one of my favorites
                Wine: I like big reds - Cabs, Zins, etc.
                Straight Whiskey: I'm a bourbon guy. All time favorite Pappy Van Winkle 12 year. Standard go to Blantons
                Blended Whiskey: James Oliver American Whiskey

              #13
              I have found the jeryholic's website to be a treasure trove of jerky recipes. My current favorite is Sweet Heat Sriracha Jerky.

              Comment


              • ecowper
                ecowper commented
                Editing a comment
                Yeah, I've been making tons of notes on there ..... I can see me trying a lot of these.
            • bep35
              Founding Member
              • Jul 2014
              • 323
              • 1987 Weber Kettle (Still going!)
                2004 Cookshack Smokette (The original!)
                2012 Weber Genesis (Wonderful for steaks and chops!)
                2014 Pit Barrel Cooker (Lovin it!)
                Thermoworks Thermapen
                Thermoworks Mini Handheld Thermocouple & Meat Needle Probe
                Various other wireless remote thermometers

                Beer...Bud Light (Timeless)

              #14
              I have been making venison jerky for years. After many trial and errors the hands down family favorite came down to Hi-Country Three Pepper Blend, which is a commercial product. If the family likes a simple sprinkle on seasoning and cure, far be it for me to put in a lot of effort following an online recipe. And believe me I tried a lot of them.

              I purchased an Excalibur 9-Tray unit over a decade ago and it is still going strong. It is quiet and I run it in the kitchen no problem. The square layout lets you make a lot of jerky vs. the round units. It costs a little more but I think it is worth it.

              I have never run mine outdoors because there are so many variables such as humidity, temperature, etc. If using a dehydrator make sure your temperature gets high enough to take care of any bacteria. Once dried, I run my jerky through a preheated oven set at 275 for 10 minutes to take care of that issue. Have fun!
              Last edited by bep35; February 1, 2021, 01:43 PM.

              Comment


              • ecowper
                ecowper commented
                Editing a comment
                that makes sense on the oven @ 275. I think I'll add that to the process

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            2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

            We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
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