First Jerky Experience


 
Matthew

Matthew

TVWBB Pro
Well I saw on a local site, a new (once used) meat slicer.. $50.... Well it worked for about 5 minutes... well I just ordered a part, (gear) and hopefully that numbs the bitterness I have.

Well I got a round roast, sliced it in half, trimmed off the yuckys and stuck in the freezer... at the moment, I got the slicer out, Cleaned and got it all ready, did a few slices to get thickness right, and sliced.. and sliced and sliced 4 pieces and QUIT.... The gear was stripped... Insert EXPLORATIVES.... enter meat back in freezer...



Well I did get the meat cut and used Alton Brown Jerky Marinade I let it sit in fridge overnight and layed out on a cookie sheet... Went outside and the cover was stuck frozen to the WSM... Did I mention it was 10 degrees outside? So I started the coals and that was not working, got the ol hair dryer out and tried to help the cause, it finally worked and got warm.






Then they were ready for the grill... Did I mention it was nearly 60 degrees a few days ago?





finished off in the oven, they look DARK, but not overcooked, great flavor and will do this again...


 
you made it through all the roadblocks and it came out fantastic great job. That is some cold weather to be cooking in try and stay warm from now on.
 
You're a brave soul Matthew!!! I've been afraid to try any of my WSMs with jerjy, so far I have used a dehydrator with consistent success. I don't use a slicer, I use I believe, a Wustuff?? (Forgive the spelling) 12" slicing knife with great success, even without partially freezing the meat.
 
Thanks all. It was very good. Don't know why it got so dark, but it spent 3 hrs on indirect and 1 hour in a cracked oven. I will do more later. Have to thaw out my wsm cover.
 
Matthew, way to persevere!! Sorry you had so much trouble with the slicer. Your jerky looks like it turned out great, and, FWIW, mine always turns out that dark!

Rich
 
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