j biesinger
TVWBB Platinum Member
The plans are to load the wife and kid in the family truckster for a drive to boston and then cape cod. Nothing helps me drive like a spicy, salty hunk of dried meat. So I figure I had nothing to loose by giving it a go and make a big batch myself.
check here for recipes and initial prep.
To smoke the jerky I slid pieces up through the grade and threaded them on wooden skewers. I found it best to skip spaces and only put eight on a skewer. I toss my rib rack on top of this grate and laid the smaller bits on that. This is the grate sitting on a bus tub. I let them hang this way in the fridge for a few hours until I was ready to smoke them.
I had some charcoal left over from a rib cook, so I knocked off the ash and made it into a pile. I lit maybe 5 pieces and threw those on top. I had nooo problems staying between 150-200 for the six hours that they dried. no water in pan.
They came out surprisingly good for my first try, and hitting the dmv (and chinese restaurant, and the mall...) in the middle of the cook and leaving them alone for longer than I would have liked. They both came out great and if I had to pick I'd say I prefer the korean marinade.
they sure dont photograph well.
korean marinade:
southeast asian marinade:
they pierced the stupid reynold's handy vac bags, so I had to go with the old stand by, ball jars:
hopefully I have enough for the 1000 miles I'm going to put on the car this week.
whoops, looks like I need to increase my photo upload size, sorry about the small pics.
check here for recipes and initial prep.
To smoke the jerky I slid pieces up through the grade and threaded them on wooden skewers. I found it best to skip spaces and only put eight on a skewer. I toss my rib rack on top of this grate and laid the smaller bits on that. This is the grate sitting on a bus tub. I let them hang this way in the fridge for a few hours until I was ready to smoke them.
I had some charcoal left over from a rib cook, so I knocked off the ash and made it into a pile. I lit maybe 5 pieces and threw those on top. I had nooo problems staying between 150-200 for the six hours that they dried. no water in pan.
They came out surprisingly good for my first try, and hitting the dmv (and chinese restaurant, and the mall...) in the middle of the cook and leaving them alone for longer than I would have liked. They both came out great and if I had to pick I'd say I prefer the korean marinade.
they sure dont photograph well.
korean marinade:
southeast asian marinade:
they pierced the stupid reynold's handy vac bags, so I had to go with the old stand by, ball jars:
hopefully I have enough for the 1000 miles I'm going to put on the car this week.
whoops, looks like I need to increase my photo upload size, sorry about the small pics.
