Jerky Sunday


 
Jim Lampe

Jim Lampe

TVWBB 1-Star Olympian
sliced way too thin a little more than 1 and ¾ pounds of top round beef then soaked it all overnight in ½ gallon of brine.
one half gallon of water, ¼ cup of Morton's Tender Quick and ¼ cup of white sugar.

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the next morning, I drained the brine, filled the container with clean cold water, dumped it and repeated.
then filled the container one last time and let the slices of beef soak for 1 hour.
dumped that out, laid out the pieces of beef on paper towels and patted dry.
then racked them up.
the brine took away all the colour of the beef. I really thought I fudged this up (never used a liquid brine before)

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pretty, huh? nice colour, huh.

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fired up the 26"OTG WEBER russ with 5 or 6 Kingsford briquettes and used coal for the snake.
hickory wood for smoke ... it's only going to get smoke for an hour or two.

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once the coals were lit, the pale beef went on with a jerky seasoning of:
paprika, salt, pepper, onion powder, cayenne, dried leaf oregano and dried thyme

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set the oven to dehydrator and at 125ºF (I did crank it to 140 a bit later)

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after almost two hours in the WEBER russ, I brought the newly coloured beef inside to finish the process

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after a couple of hours, some pieces were done... I REALLY sliced the beef thin.

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the finished jerky actually looked like bacon

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as thin as it was, it was REALLY good ****! Had a few pieces last night....
took the rest to work today where it was gobbled up!

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I think there are two pieces left.

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thanks for your time
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Jerky you made looks great!!!
The only and last time I made some was over smoked.
Can you send me some next time you make jerky :)
 
I have to admit that I can not imagine how it tastes but it looks perfectly Jim. (and it probably tastes perfectly... right?)
 
Boy I could have sworn you were making turkey jerky!! Never seen beef that color..Looks like the final product turned out right on...why not finish it on the 26? Just curious if the dehydrator adds anything ..I don't own a dehydrator so I was just curious!!

Thanks for sharing!!
 
thanks guys;)

Mildo said:
...it probably tastes perfectly... right?)
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right, Mildo:)

Morgan C. said:
why not finish it on the 26? Just curious if the dehydrator adds anything ..I don't own a dehydrator so I was just curious!!
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Morgan, I only used so much charcoal for a hour or two of smoke and I wanted to finish it inside while I did other things... also, in the dehydrator, I could "control" the temps rather easily and no need to run in and out of the house to check on the thinner pieces. The dehydrator adds no taste value to the jerky...

Chuck Simon said:
That bleached beef looked a little funny to me. In the end, it looked great! As always great job Jim!
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thanks Chuck, after I took it out of the brine, I thought I screwed it up and did not want to waste any time, so I almost pitched it all.

This is the web page I used for the liquid brine idea → http://www.foodsafety.wisc.edu/assets/pdf_Files/Jerky_recipe.pdf

thanks again everyone:)
 
Dont have that seting on my oven but i guess i cant blame that for not doing this one!...Love it all JimKing! A must try
 
Isn't it the best when you really believe you messed something up, only to find that it's one of the best-tasting things you've ever done?? I LOVE that!!

And of course, Jim, your jerky looks very delicious, indeed!! I can see how it would be eaten so quickly, especially at work!

Thanks for sharing!

Barret
 
Making jerky is one of my favorite things to do. I must confess I use an electric Masterbuilt for easy cooking but there's nothing like home made jerky. Looks really good.
 
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