Dabbling in jerky

Sausage making and curing meats.

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Copasspupil
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Dabbling in jerky

Postby Copasspupil » Wed Apr 18, 2018 11:25 am

I’ve made it a time or two. Mostly with my traeger years ago but I was reading here about the dried beef and it got me thinking about jerky again.

I’m looking for suggestions on recipes and do’s and don’ts with meats. Such as what types of beef to use, wild game to try. Maybe longer cures for pork or beef that sort of things.
Danno

'66 GT350S clone
Custom built smoker named Seal Team
Santa Maria Grill names GrumpyD'sBBQ
Weber stainless gas grill when I want to cook a hotdog
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Txdragon
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Re: Dabbling in jerky

Postby Txdragon » Tue Apr 24, 2018 10:38 pm

I e been researching old world style jerky making. Essentially lots of salt and tons of dry time. Lol! There are many methods out there tailored for what you want your finished product to be.
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Copasspupil
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Re: Dabbling in jerky

Postby Copasspupil » Sun May 06, 2018 7:53 pm

My neighbor is Croatian and he is very opinionated and believes his way is the best. They do ole style pork loin and slices it thin and melts in your mouth. He fires up the smoke shack twice a day for 1 week, 2nd week 1 fire per day and the third week 1 smoke for the week. After he hangs it in his garage since it is too moist in Washington. It shrinks by 60% and it is so good. All he places on it is salt.
Danno

'66 GT350S clone
Custom built smoker named Seal Team
Santa Maria Grill names GrumpyD'sBBQ
Weber stainless gas grill when I want to cook a hotdog

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