Pellet Fan
All Things Considered => General Discussion--Food Related => Topic started by: 02ebz06 on March 07, 2022, 12:45:50 PM
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Here are the ingredients for the marinades and the marinades.
Will be two different ones. My standard one and one for Teriyaki.
Will sit in fridge overnight.
Tomorrow I will post pictures of the Jerky.
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That looks like quite the concoction. I just use the Hi Mountain original dry mix for the season. The girls like it so I stick with what works.
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The four bottles on the right have duplicates.
Wouldn't be enough in just the front bottles.
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My teeth are in pertty good shape, but I have found they still can't really take jerky any more! Cryin shame!
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Mine aren't perfect, I just chew slooooly.
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My teeth are in pertty good shape, but I have found they still can't really take jerky any more! Cryin shame!
Cut it a little thicker and don't dry it out as much
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My teeth are in pertty good shape, but I have found they still can't really take jerky any more! Cryin shame!
Cut it a little thicker and don't dry it out as much
I do make mine so it's chewy, and not like you get in the stores.
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Yes cut closer to 3/8" and take out when you are happy.
I can go either way, thin and dry that you can chew on it for 30 minutes, or thicker like the Jack Links Beef Steaks.
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That is why we use tenderloin, very soft chew and teeth friendly. It is the only thing we use anymore.
Seems also that the shrinkage is less.
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Bent, take everyone's advice. A little thicker, not so dry, a good cut of beef, and cut across the grain. Nothing like the overpriced garbage cut with the grain from the stores.
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Here's where we are at today.
Meat went in the freezer for a couple hours to make it easier to slice.
Sliced, bagged with marinade, and into the fridge until tomorrow.
Will post a couple more pics tomorrow.
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Bent, take everyone's advice. A little thicker, not so dry, a good cut of beef, and cut across the grain. Nothing like the overpriced garbage cut with the grain from the stores.
I normally like to cut with the grain. I don't always but find depending one what I am making I go with grain.
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Even the thicker is bad on it. It is not the chewing, it is the 90 minutes of trying to get it out of the teeth I do not like.
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In the smoker...
Top three jerky/cheese racks came with the smoker.
I have some that I bough for using in the Memphis, but couldn't find them.
So, used a Frogmat on the bottom rack.
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Are you just using the cold smoker or do you have the Camp Chef turned on low heat?
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CampChef is on at 180.
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Finished product...
After they cool some, will vacuum seal them, 6 or 8 in a bag.
Will be great snacks.
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looks good
i usually bag 4-5oz per bag and vac seal
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Looks great. I normally use bottom round when on sale. I forgo all the mixing of ingredients for the marinate. I usually get a bottle of Sweet Asian Chile Sauce or Lawry's teriyaki marinate (add in some sesame seeds), and just add some pink salt, a tad bit of water (enough just to rinse the bottles out) and some black pepper. Turns out great every time. Started doing Dr. Pepper jerky to. I keep seeing the Baby Ray's jerky in stores now so thinking of tring some of their sauce to make a batch of jerky.
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Looks great. I normally use bottom round when on sale. I forgo all the mixing of ingredients for the marinate. I usually get a bottle of Sweet Asian Chile Sauce or Lawry's teriyaki marinate (add in some sesame seeds), and just add some pink salt, a tad bit of water (enough just to rinse the bottles out) and some black pepper. Turns out great every time. Started doing Dr. Pepper jerky to. I keep seeing the Baby Ray's jerky in stores now so thinking of tring some of their sauce to make a batch of jerky.
Pretty similar for me. I use Frank's Stinging Honey Garlic hot sauce as a marinade, Lawry's caribbean jerk, etc. I then throw a complimentary rub on top of the meat right before I put it into the smoker. I found that rub adds enough extra flavor to make it worthwhile for my tastebuds.
It's probably been almost 2.5 years since I have made any jerky.
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Looks great. I normally use bottom round when on sale. I forgo all the mixing of ingredients for the marinate. I usually get a bottle of Sweet Asian Chile Sauce or Lawry's teriyaki marinate (add in some sesame seeds), and just add some pink salt, a tad bit of water (enough just to rinse the bottles out) and some black pepper. Turns out great every time. Started doing Dr. Pepper jerky to. I keep seeing the Baby Ray's jerky in stores now so thinking of tring some of their sauce to make a batch of jerky.
Pretty similar for me. I use Frank's Stinging Honey Garlic hot sauce as a marinade, Lawry's caribbean jerk, etc. I then throw a complimentary rub on top of the meat right before I put it into the smoker. I found that rub adds enough extra flavor to make it worthwhile for my tastebuds.
It's probably been almost 2.5 years since I have made any jerky.
I just grind pepper on top before putting in smoker.
Been just making a basic and a Teriyaki. I need to branch out and try some of the different recipes in the book.