• Enter the TVWB 27th Anniversary Prize Drawing for a chance to win a Weber Traveler Portable Gas Grill! Click here to enter!

Beef Jerky help


 
K

Keith Wilson

TVWBB Fan
I'm going to try Jerky. I have some questions re.: Adding Curing Salt (i.e. Tender Quick). I'm going to get the meat sliced by the Butcher (approx 3#'s). I plan on just seasoning with Salt & Pepper. I'm assuming I add the appropriate amount of Tender Quick to my seasoning. Then I wonder what is the best way to apply it? Should I put into a zip lock bag and mix it all together that way? Should I just apply the Tender Quick and then season?

Then what is the best temp to smoke at 140? 150? 160? 170? And, for how long?

Any help would be greatly appreciated.

Happy Holidays!
 
Keith,

You can make a brine by dissolving the salt, tenderquick and any other flavoring ingredients in water, chilling to 40 degrees, then add the sliced beef and let it be in the frig for about 24 hours.

Or you can do a dry cure and just mix the sliced beef with the dry ingredients and give it about 24 hours, then rinse well before you smoke it.

I usually apply smoke for about 90 minutes at about 150-180. Any more than that and it will get too smoky, since there is so much surface area. I transfer it to the food dryer after 90 minutes. The total amount of time it will take will depend on several factors. First, how thinly it is sliced. Second, if you use a wet brine it will take a little longer, I would think. You'll just have to keep checking it until you get the texture you want, rather than going by some predetermined amount of time. Mine usually takes somewhere between 6 and 12 hours.

I think you would have much better results if you add some other flavoring ingredients besides salt and pepper, such as chili powder, onion powder, garlic powder, etc.
 
You must log in or register to reply here.

 

Back
Top