Jerky and Bacon Smoke Day

[Dwain Pannell]

Normally I use this recipe for my jerky. This time I varied slightly using Kutas' Great Sausage Recipes and Meat Curing (which is remarkably close to a '70's Missouri Conservationist magazine recipe). However, I was out of soy sauce so I used this recipe to make a substitute.

Today is also the smoke day for some bacon I've had curing. I'll be using Pecan and the Expandable Smoking Rack.

I used 3 lbs of thinly sliced top round.

This should take all day.

 

[Jose Suro]

Yummm! I have a top round in the freezer - maybe I'll get to try this .

 

[Cliff Bartlett]

Wow Dwain, that looks awesome. Can't wait to see the final outcome. That jerky is sliced perfectly. I ground up six pounds of top round last night. Still perfecting my beef sticks before I jump up to something else.

 

[Jason Noble]

Looking good Dwain. Can't wait to see the end results.

 

[Clint]

Looking good Dwain. Can't wait to see the end results.

Me neither...... I think I'll copy the cutting method next time I do jerky

 

[JimK]

Looks really good so far!!!

 

[Dwain Pannell]

Well, as advertised it took all day. ...but there you have it:

When I removed the skin from the bellies, I made Chicharrón by boiling it, removed the fat, dried the pieces, and froze them. I decided to fry some up this evening. It's fun to watch them expand in the hot oil.

 

[John Wheeler]

Awesome cook. What temp and how long? Going to try this soon!

 

[Dwain Pannell]

Awesome cook. What temp and how long? Going to try this soon!

The dome temp was right at 100*F for about 8 hrs to dry (not cook) the jerky. Once I pulled the jerky off, as I continued the fuze around I added rows and layers to increase the heat slowly to 200*F to get the slabs to 140*F internal - about 4 more hrs.

 

[Tim McCann]

Looks great Dwain! And rinds as well! Nothing going to waste!

 

[Rich Dahl]

Nice job Dwain they both look great!

 

[Scott Zee]

Both look darn tasty Dwain...just another reason I've GOTTA get me a 18 or 22 WSM. The chicharrons' look fantastic too. Smoke well done!!


Drink a little drink, Smoke a little smoke

 

[ChuckO]

I'm no Jerky expert, but I'm thinking that's as good as it gets. Looks very tasty

 

[John Solak]

Jerky and pork skins look fantastic!!! Great technique on both too!! How long did you boil the pork skins for?