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Fresh batch jerky!

Posted: Mon Jun 11, 2018 7:34 pm
by Txdragon
Recently took a couple jerky orders, so fired up the Joe!

Thick sliced rump after 24 hour soak in my top-secret jerky marinade..
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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!
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Re: Fresh batch jerky!

Posted: Mon Jun 11, 2018 10:00 pm
by Rambo
Iā€™m impressed and jealous

Re: Fresh batch jerky!

Posted: Tue Jun 12, 2018 4:37 am
by OldUsedParts
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

Re: Fresh batch jerky!

Posted: Tue Jun 12, 2018 7:03 am
by Txdragon
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!

Re: Fresh batch jerky!

Posted: Tue Jun 12, 2018 7:20 am
by OldUsedParts
If you don't mind me asking, what cut did you use? - - - :dont: :salut:

Re: Fresh batch jerky!

Posted: Tue Jun 12, 2018 8:12 am
by Txdragon
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.

Re: Fresh batch jerky!

Posted: Tue Jun 12, 2018 8:55 am
by Txdragon
The end product. (Excuse my cluttered pic)
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Torn to show texture/dry level.
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Re: Fresh batch jerky!

Posted: Tue Jun 12, 2018 8:57 am
by OldUsedParts
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:

Re: Fresh batch jerky!

Posted: Tue Jun 12, 2018 9:11 am
by Txdragon
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!

Re: Fresh batch jerky!

Posted: Fri Jun 15, 2018 11:42 pm
by david brace
Looks good. I gotta make more soon. Thanks for the inspiration.

Re: Fresh batch jerky!

Posted: Sun Jun 17, 2018 2:08 pm
by Copasspupil
Thanks I never knew what type of cow to choose. They look great. So you are saying 7 hrs total for the 1/4ā€ cut?

Re: Fresh batch jerky!

Posted: Sun Jun 17, 2018 7:50 pm
by Txdragon
Copasspupil wrote:Thanks I never knew what type of cow to choose. They look great. So you are saying 7 hrs total for the 1/4ā€ cut?

Time will vary based on temp and humidity. Just an FYI.