Going to post a how to on what has become the best beef jerky recipe/method of the house.
Start out with 5 pounds of beef sliced into strips about 1/8 inch thick. I use bottom round that I trim all exterior fat from before cutting into strips. If you prefer a “soft” jerky, you should cut across the grain of the meat. If you prefer more of a tug and fight to bite into your jerky, cut with the grain or at a high angle to the grain.
Prepare your marinade/cure mixture (from KevinP on thesmokering.com forums):
- 8oz of gluten free soy sauce…I use Maggi Sauce from the oriental specialty section at the grocery store.
- 2oz Worchester sauce
- 2 TBS course ground pepper (I grind fresh from corns)
- 1 TBS garlic powder or granulated garlic
- 1 tsp Cure #1 (DO NOT OMIT)
- 1 cup water
- 1-2 tsp liquid smoke (can be omitted if you smoke jerky rather than dehydrate)
Mix all ingredients and pour over meat strips. Take the time to mix up meat with brine. Press meat down and store in refrigerator for 24-48 hours. The strips will cure in the refrigerator increasing hold times.
I use a Masterbuilt 30 electric smoker to cook jerky and sausages. I hang strips with wood skewers from top rack and place in smoker for the following schedule.
- 2 hours at 105 degrees without smoke to dry surface
- 2 hours at 125 degrees with smoke (I use an Amaz-in Smoker [http://www.amazenproducts.com] to provide smoke for this cold/dry smoke process)
- 2 hours at 140 degrees with smoke
- 2 hours at 165 degrees without smoke
- Any additional needed time at 170 degrees until meat is 152 and dried through.
If you do not have a smoker, you can use a food dehydrator to dry the meat.
Grinding, mixing, and stuffing about 15# of fresh bratwurst. Using 32-35mm hog casings and LEM Fresh Bratwurst seasoning mix. Substituting beer for water for the mix. The second picture is the longest we could stuff…about 4# in a single casing.
Catching Fire by Suzanne Collins
My rating: 4 of 5 stars
A very good sequel, but stuck with the fact that it is the middle book of a trilogy.
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A friday off means 3 kinds of rub.
Fresh homemade breakfast sausage roll. Very nice smoke ring.
- Almost done. All three were wonderful.
Trimmed St. Louis Cut
Trying a new rub…in a comp on 5/5, so lots to try this month.
The 5/5 comp is an eggfest…need to work on my egg technique.
Finished…very good flavor, but may be a bit too hot for what I would like to serve for a comp.
Start date – 3/15/2012 Finish/Cook date – 3/25/2012
Started off with:
- 5# Pork Shoulder
- 1.3# Pork Tenderloin
I wanted to go back to a brine cure method for this cook. My last 3 CB cooks have been dry cure, and I need to work on the brine technique. I also am starting to use metric measurements for curing and sausage making. Metric makes scaling of recipes much easier.
- 3L Water
- 2 Bay leaves crumbled
- 105g Morton Kosher Salt
- 45g Cure #1 (Pink Curing Salts)
- 180g sugar in the raw
- 15g minced garlic
- 10g rubbed sage
- 10g ground savory
The bath all mixed up and the pork hitting the tub.
The Green Egg settled in at about 185℉ - Royal Oak lump with a few chunks of hickory.
Setup for indirect cooking with the platesetter – Pork filled up the 13″ rack.
Hand sliced Canadian bacon and buck-board bacon.
Fried up a couple of sample slices of the buck-board…great flavor.
World War Z: An Oral History of the Zombie War by Max Brooks
My rating: 5 of 5 stars
I loved this book. This is the book that got me interested in the zombie horror genre. A must read for any fiction buff.
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Getting the new bread machine some work this morning on the dough cycle….For Sourdough Bread.
- 1.5 tablespoon active dry yeast
- 3 tablespoons sugar
- 1 tablespoon salt
- 4 cups bread flour
- 1 1/2 cups sourdough starter
- 3 tablespoons butter, softened
- 1 cup milk
Mix in machine on dough cycle…pull and let rise 30-45 minutes under plastic wrap on a seasoned stone with some corn meal dusted on.
Bake at 400℉ 20-25 minutes…let rest/cool on rack.
Next one will be cooked 25-30 minutes…first was a bit doughy in the middle. The taste was incredible.