Fresh batch jerky!

Sausage making and curing meats.

Moderator: TBBQF Deputies

txdragon USER_AVATAR
Txdragon
Deputy
Posts: 5036
Joined: Mon May 14, 2012 3:13 pm
Location: Forney, TX
Contact:

Fresh batch jerky!

Postby Txdragon » Mon Jun 11, 2018 7:34 pm

Recently took a couple jerky orders, so fired up the Joe!

Thick sliced rump after 24 hour soak in my top-secret jerky marinade..
20180610_093928.jpg


Hickory smoke applied for 7 hours at the time of this pic. Had about 1 hour left. Temp stayed pretty consistent 160. Delivered 1lb of jerky to some very happy customers today! They said they'll have another order for me next week. Lol!
20180610_132447.jpg
(Insert witty signature here)
rambo USER_AVATAR
Rambo
Deputy
Posts: 8410
Joined: Mon Apr 02, 2012 10:39 pm
Location: Lufkin, TEXAS
Contact:

Re: Fresh batch jerky!

Postby Rambo » Mon Jun 11, 2018 10:00 pm

I’m impressed and jealous
oldusedparts USER_AVATAR
OldUsedParts
Deputy
Posts: 21541
Joined: Sun May 15, 2011 7:09 pm
Location: Montgomery, Texas
Contact:

Re: Fresh batch jerky!

Postby OldUsedParts » Tue Jun 12, 2018 4:37 am

Looks good, Sir Chef, :salut: :cheers: :chef: when my grandbabies were little I would get them to do their chores by bribing them with some homemade jerky :laughing7: :lol: :D
I am determined to sustain myself as long as possible & die like a soldier who never forgets what is due to his own honor & that of his country—Victory or Death. William Barret Travis - Lt. Col. comdt "The Alamo"
txdragon USER_AVATAR
Txdragon
Deputy
Posts: 5036
Joined: Mon May 14, 2012 3:13 pm
Location: Forney, TX
Contact:

Re: Fresh batch jerky!

Postby Txdragon » Tue Jun 12, 2018 7:03 am

Thanks, fellas! Jerky is a staple item for me. It's my go-to munch food. OUP: That's brilliant! Better than bribing with candy any day!
Rambo: If I can do it, i know you can!
(Insert witty signature here)
oldusedparts USER_AVATAR
OldUsedParts
Deputy
Posts: 21541
Joined: Sun May 15, 2011 7:09 pm
Location: Montgomery, Texas
Contact:

Re: Fresh batch jerky!

Postby OldUsedParts » Tue Jun 12, 2018 7:20 am

If you don't mind me asking, what cut did you use? - - - :dont: :salut:
I am determined to sustain myself as long as possible & die like a soldier who never forgets what is due to his own honor & that of his country—Victory or Death. William Barret Travis - Lt. Col. comdt "The Alamo"
txdragon USER_AVATAR
Txdragon
Deputy
Posts: 5036
Joined: Mon May 14, 2012 3:13 pm
Location: Forney, TX
Contact:

Re: Fresh batch jerky!

Postby Txdragon » Tue Jun 12, 2018 8:12 am

OldUsedParts wrote:If you don't mind me asking, what cut did you use? - - - :dont: :salut:

Bottom round, amigo! Partially froze, then cut about 1/4" thick.
(Insert witty signature here)
txdragon USER_AVATAR
Txdragon
Deputy
Posts: 5036
Joined: Mon May 14, 2012 3:13 pm
Location: Forney, TX
Contact:

Re: Fresh batch jerky!

Postby Txdragon » Tue Jun 12, 2018 8:55 am

The end product. (Excuse my cluttered pic)
20180612_085316.jpg


Torn to show texture/dry level.
20180612_085359.jpg
(Insert witty signature here)
oldusedparts USER_AVATAR
OldUsedParts
Deputy
Posts: 21541
Joined: Sun May 15, 2011 7:09 pm
Location: Montgomery, Texas
Contact:

Re: Fresh batch jerky!

Postby OldUsedParts » Tue Jun 12, 2018 8:57 am

gracias - - - good to know because sometimes I can't find a good London Broil which I usually use - - - it's all about lean ain't it ? :dont: :salut:
I am determined to sustain myself as long as possible & die like a soldier who never forgets what is due to his own honor & that of his country—Victory or Death. William Barret Travis - Lt. Col. comdt "The Alamo"
txdragon USER_AVATAR
Txdragon
Deputy
Posts: 5036
Joined: Mon May 14, 2012 3:13 pm
Location: Forney, TX
Contact:

Re: Fresh batch jerky!

Postby Txdragon » Tue Jun 12, 2018 9:11 am

OldUsedParts wrote:gracias - - - good to know because sometimes I can't find a good London Broil which I usually use - - - it's all about lean ain't it ? :dont: :salut:

Yes sir. Good thing about the London broil, it comes from the round also! Bottom round, or bottom flat; is a good cut with plenty lean to use that has perfect muscle striation for good, tender jerky. Most areas price it just barely more than brisket. The good part about that is the yield on a bottom flat is much better than brisket. So more bang for your buck!
(Insert witty signature here)
david brace USER_AVATAR
david brace
Wrangler
Posts: 79
Joined: Wed May 09, 2018 11:25 am
Contact:

Re: Fresh batch jerky!

Postby david brace » Fri Jun 15, 2018 11:42 pm

Looks good. I gotta make more soon. Thanks for the inspiration.
copasspupil USER_AVATAR
Copasspupil
Outlaw
Posts: 1888
Joined: Sun Oct 25, 2015 7:22 pm
Location: Enumclaw
Contact:

Re: Fresh batch jerky!

Postby Copasspupil » Sun Jun 17, 2018 2:08 pm

Thanks I never knew what type of cow to choose. They look great. So you are saying 7 hrs total for the 1/4” cut?
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
txdragon USER_AVATAR
Txdragon
Deputy
Posts: 5036
Joined: Mon May 14, 2012 3:13 pm
Location: Forney, TX
Contact:

Re: Fresh batch jerky!

Postby Txdragon » Sun Jun 17, 2018 7:50 pm

Copasspupil wrote:Thanks I never knew what type of cow to choose. They look great. So you are saying 7 hrs total for the 1/4” cut?

Time will vary based on temp and humidity. Just an FYI.
(Insert witty signature here)

Return to “Sausage and Cured Meats”

Who is online

Users browsing this forum: No registered users and 7 guests