Tri-Tip Jerky once again


 
Clint

Clint

TVWBB Olympian
Good weekend around here---- I woke up early yesterday & did 2 batches of hard cider (soon to be Caramel Apple Hard Cider - at least one if not both). I also prepared another batch of tri-tip jerky & put it on late last night.

12.73 # tri-tips in cryovac, along with some yeast on a stir plate
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dried minced onion, some peppers..... jalapeno pepper (dried), spicy Indian peppercorns (extra bold I think) from Penzey's
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add a little hab sauce
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It slices the meat & puts it in the pot: ((((Thick Slices!))))
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"I'm a Good Girl!" (she is)
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The finished Product:
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I should probably show my cook time temps - time for the fail-blog :)

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I put the jerky on around 8:30 pm last night, off around 1:30pm today. My chart reading skills are about as good while following jerky as it is when following stocks lately :) (I used to trade just a little, got back in again,,,,just a little.

I modified my snake & smoke chips before I went to sleep around midnight last night, & you might notice on the graph, the temp just went straight down from there :) I woke up around 4:30am to check on it & noticed the old fire didn't light the new snake, so I hit it with the mapp gas, watched it for a while....leaving it alone for a few+ hours
 
Clint, looks great! One of my daughters has been bugging me to make jerky, your post may just get me off the couch to get 'er done! :)

....oh, and your yeast starter reminds me that I either need to brew some beer or clear out the 25% of the garage that all my gear is taking up!!

Rich
 
Rich G said:
Clint, looks great! One of my daughters has been bugging me to make jerky, your post may just get me off the couch to get 'er done! :)

....oh, and your yeast starter reminds me that I either need to brew some beer or clear out the 25% of the garage that all my gear is taking up!!

Rich
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Do both!!

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That's a clone of DogFishHead's 60 minute IPA on the left, their 90 minute IPA to the right, & then 2 ciders on the right half.....................

I almost ordered 2 more kits yesterday but I wanted to make sure I didn't wind up with a bunch of beer kits that never got brewed.........

This one's a good one - I've done it twice (clone of Founders Breakfast Stout)
https://www.boomchugalug.com/product/i-eat-danger-for-breakfast-stout/

Dead guy ale:
https://www.boomchugalug.com/product/grateful-not-to-be-a-dead-guy-ale/

Or fat tire pale ale ---- IEDFBS + one other is what's coming up.......
 
Clint said:
Do both!!
Click to expand...

Nice work there, sir! I'm thinking I'll just simplify a bit, as I've collected quite a bit of gear over the last 20+ years of brewing. Been messing with BIAB for single vessel all grain, and if I can get that down to a repeatable process, then I'll probably send my 3-tier rig off to a new home. Love seeing all of your carboys full!! :)

Rich
 
I'm even simpler than BIAB, I'm sure you can tell. Try one of the kits like I did--- your local hbs can build you a kit from their recipe (dig for a min if interested). These extract kits are really quite respectable IMHO, although AG brewers look down on them a little. Extract kits take 2-3 hours to brew, all-grain is >10-12???? so a small project vs weekend project --- not saying AG isn't worth it, only saying extract kits are cheap, good, and easy (IMO :) )
 
Clint said:
I'm even simpler than BIAB, I'm sure you can tell. Try one of the kits like I did--- your local hbs can build you a kit from their recipe (dig for a min if interested). These extract kits are really quite respectable IMHO, although AG brewers look down on them a little. Extract kits take 2-3 hours to brew, all-grain is >10-12???? so a small project vs weekend project --- not saying AG isn't worth it, only saying extract kits are cheap, good, and easy (IMO :) )
Click to expand...

Oh, no doubt, extract is a great way to brew. I probably brewed extract for 10 years before I switched over to all grain. I really got into making my own recipes, and I wanted the flexibility of managing my own grain bill rather than being tied to the process/flavors from the extract. I think it was a logical step in my brewing as I wanted to have greater control over all the flavor profiles, etc. I think I'm now at the same point I was in my BBQ quest a few years back, where I want to simplify things, as I'm not convinced that everything I do as part of my current process results in enough (or any) difference in the finished product to make it worth it. Of course, there's a major difference in beer and BBQ.....I can BUY all the phenomenal beer I could ever want to drink without needing to look hard at all, BBQ, not so much! :)

Rich
 
Jerky looks great Clint. The brews and ciders look great too. Home brewed about 25 years ago and got lucky with making some nice beers. I would start it up again except I don't drink a six pack a year anymore.:p
 
Yup! Looks really tasty!

I was expecting a thread about someone attempting to cook some Tri's and ending-up with dried-out, tough failures = bad, unintended "jerky".
(I would lay pretty good odds on that having happened at least several times around this forum, not that anyone would fess-up to it...)
 
Well the Jerky's all gone. It lasted from Sunday afternoon to Wednesday around noon.

I think I'll try half this, & half Jalapeno-Teriyaki next time. I need another 18" middle section to stack!

I like the thick cuts, I like how this cured & dehydrated at the higher temperature.

Mid-to-"high" grade dehydrators like the Excalibur aim for 160F IIRC, maybe more. I think I'll aim for ~160-190F, and maybe 10-12 hours in the smoke.

This is the smokehouse/jerky that got me interested in trying again: http://thompsonssmokehouse.com/

and this is the recipe I've done at least the last 2 times:
http://tvwbb.com/showthread.php?512...ear-old-recipe&p=561405&viewfull=1#post561405
 
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