CaseT
TVWBB Platinum Member
Over the past month I have been working on a special project that culminated this past weekend.
Tri tip has finally come down in price at Cash & Carry, our local restaurant supply. Just under $3/pound. So I picked up a pack. Had 7 roasts in it. We ate one that night for dinner I vac packed three and froze those. The other 3 I cured to make whole roast Tri Tip jerky.
The inspiration for this comes from the Paulina Meat Market in Chicago. Never been there, never had the jerky. So can't tell you what theirs is like or even what I though the final product would turn out like. I can tell you, what I have is good.
Here's the brine I used: "Pops Brine"
for every 1 gallon of water, add:
1/3 - 1 cup sea salt (depending if you're on a lo-salt diet)
1 cup granulated sugar or Splenda®
1 cup brown sugar or Splenda® brown sugar mix
1 tbsp cure no. 1 pink salt
To this I added 4 tbsp of fish sauce, and 1 tbsp of white pepper per gallon.
The roasts sat in the brine for 14 days. I rotated the roasts daily to ensure everything was curing properly. After the 14 days I removed them rinsed the roasts and gave them a heavy coating of fresh cracked black pepper. I allowed them to air dry overnight. Then into the smoker. I used my GOSM and the AMNTS tube smokers with cherry. Total smoke time equaled 13 hours, total cook time 30 hours. If I had to do it over I'd smoke for an addional 6-8 hours as the smoke flavor isn't as strong as I'd like.
I use a step process when making jerky-sausage and bacon. First hour as I run the smoker as low as I can get it to set usually 120°-130°. Do to the outside temps I was at 100°. Then I ramp the temp up 10° each hour, until the meat is done or I hit 180° pit temp. I did cheat a bit and ramped the temp up to 200° at hour 24. I was tired of waiting. I should mention that for the first hour I run with no smoke then start the smoke after that.
Texture is great. More like dried beef or Bitlong. Overall flavor is good, but as mentioned I'd like more smoke. Enough with the talk here's the photos.
Going in.
Adding Smoke
Done
Sliced
ENJOY!!!!
Tri tip has finally come down in price at Cash & Carry, our local restaurant supply. Just under $3/pound. So I picked up a pack. Had 7 roasts in it. We ate one that night for dinner I vac packed three and froze those. The other 3 I cured to make whole roast Tri Tip jerky.
The inspiration for this comes from the Paulina Meat Market in Chicago. Never been there, never had the jerky. So can't tell you what theirs is like or even what I though the final product would turn out like. I can tell you, what I have is good.
Here's the brine I used: "Pops Brine"
for every 1 gallon of water, add:
1/3 - 1 cup sea salt (depending if you're on a lo-salt diet)
1 cup granulated sugar or Splenda®
1 cup brown sugar or Splenda® brown sugar mix
1 tbsp cure no. 1 pink salt
To this I added 4 tbsp of fish sauce, and 1 tbsp of white pepper per gallon.
The roasts sat in the brine for 14 days. I rotated the roasts daily to ensure everything was curing properly. After the 14 days I removed them rinsed the roasts and gave them a heavy coating of fresh cracked black pepper. I allowed them to air dry overnight. Then into the smoker. I used my GOSM and the AMNTS tube smokers with cherry. Total smoke time equaled 13 hours, total cook time 30 hours. If I had to do it over I'd smoke for an addional 6-8 hours as the smoke flavor isn't as strong as I'd like.
I use a step process when making jerky-sausage and bacon. First hour as I run the smoker as low as I can get it to set usually 120°-130°. Do to the outside temps I was at 100°. Then I ramp the temp up 10° each hour, until the meat is done or I hit 180° pit temp. I did cheat a bit and ramped the temp up to 200° at hour 24. I was tired of waiting. I should mention that for the first hour I run with no smoke then start the smoke after that.
Texture is great. More like dried beef or Bitlong. Overall flavor is good, but as mentioned I'd like more smoke. Enough with the talk here's the photos.
Going in.
Adding Smoke
Done
Sliced
ENJOY!!!!
