Beef Jerky Time

Started by TXCraig1, September 09, 2010, 10:20:48 PM

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TXCraig1

I personally don't think it's necessary, but I wouldn't tell someone not to do something they think they need for safety.

I always thought it was silly that many processed meat products contain 3-5 ingredients solely to cover up the flavor of 1-2 ingredients that the product probably didn't need but the lawyers required.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
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FeCheF

Ever since i ate some moldy jerky by mistake i started using cure and never looked back.

PapaJawnz

I always keep my jerky in the freezer even though I don't have to, 8lbs of fresh meat doesnt last that long after a couple afternoon beers here and there.  The freezer keeps it perfect and once I start chewing, it's on.
Oven: Oster 10-in-1 Digital Air Fryer/Toaster Oven Combo (Max Temp 450F) - Steel: 12x12x0.25" A36 - Levain: Natural (started 11/7/23) - Mixer: Couple 'o Hands

TXCraig1

I only naturally smoke it, so there really is no risk of bacteria or mold growth.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
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PapaJawnz

Quote from: TXCraig1 on May 21, 2024, 04:41:32 PM
I only naturally smoke it, so there really is no risk of bacteria or mold growth.

Do you do hot or cold smoke?
Oven: Oster 10-in-1 Digital Air Fryer/Toaster Oven Combo (Max Temp 450F) - Steel: 12x12x0.25" A36 - Levain: Natural (started 11/7/23) - Mixer: Couple 'o Hands

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jkb

I smoke @160F after an 18 hr cure.  Never had mold nor victims.
John

TXCraig1

"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

FeCheF

Quote from: TXCraig1 on May 21, 2024, 07:00:47 PM
~145F for 6 hours

See, i cold smoke, i can get my smoker down to 120F and i finish in my dehydrator set to 120F. Alton brown dries his at room temp with a box fan.

FeCheF

#208
Quote from: TXCraig1 on May 13, 2024, 02:33:46 PM
The lead time on the thing was more than 4 months. I've definitely missed having a pit.

I actually haven't changed the recipe at all. I never thought about in terms of salinity of the marinade but rather how much salt per pound of meat. I'd say about 90% of the marinade gets absorbed into the meat. Maybe a bit more than that. It's not a particularly salty jerky. I prefer it that way, but you could definitely add more salt than I use.

I never did ask, what company? 4 month wait is nothing compared to companys like Shirley, LSG, ect...ect.
Workhorse Pits seem to be very popular this year, not sure what their lead time is.

TXCraig1

LSG. Still don't have it.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
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TXCraig1

The other builder I really like is Mill Scale,

https://millscale.co/
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
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FeCheF

Batch #4
476g beef #12 slice
135g jalapeno puree (2 jalapenos + 100g water)
100g hydrolized soy protein
2g cure#1
13g salt
2 TBSP brown sugar
1 tsp beef base
1 tsp MSG
1/2 tsp black pepper
1/2 tsp allepo pepper
1/4 tsp garlic powder

Going 36 hours marinated, then smoked for 30 minutes, then finish in the dehydrator. Hopeing this will be the final test run.

FeCheF

This is by far the best batch ive made to date. Salt level is just right, but i might reduce it to 10g instead of 13g. Only because i upped the amount of MSG which really made a huge diference in savory flavor.


TXCraig1

On a high-protein diet (not low carb) and making quite a bit of jerky lately - lots of smoked salmon too.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

TXCraig1

This was more like salmon candy than jerky. Less salt, more brown sugar in the cure. Shorter cure time. Less smoke.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
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TXCraig1

Teriyaki and jerk pork jerky in the pic above.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
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FeCheF

#216
Finally got your LSG.

Thats how i do smoked salmon. I don't like salty salmon. I use about 75% brown sugar and 25% kosher salt. Dry brine for 24 hours. Then hot smoke till IT reaches 145F

TXCraig1

Quote from: FeCheF on October 27, 2024, 03:44:04 PMFinally got your LSG.

Thats how i do smoked salmon. I don't like salty salmon. I use about 75% brown sugar and 25% kosher salt. Dry brine for 24 hours. Then hot smoke till IT reaches 145F
That's how I brine for salmon jerky too. For salmon candy, I do the same dry brine but just for 5 or 6 hours.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
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ARenko

Seeing this thread for the first time.  Jerky and salmon look great.  Been thinking of getting myself an LSG smoker for Christmas (+4 months wait).  Really been thinking about the offset, but will probably will go with the pellet just because I think I'll use it more and it supposedly is one of the closest to offset.  
David

TXCraig1

Quote from: ARenko on October 27, 2024, 05:59:17 PMSeeing this thread for the first time.  Jerky and salmon look great.  Been thinking of getting myself an LSG smoker for Christmas (+4 months wait).  Really been thinking about the offset, but will probably will go with the pellet just because I think I'll use it more and it supposedly is one of the closest to offset. 
Mine took 6 months   :(
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
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