Recently took a couple jerky orders, so fired up the Joe!
Thick sliced rump after 24 hour soak in my top-secret jerky marinade..
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!
Fresh batch jerky!
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- Txdragon
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Fresh batch jerky!
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- Rambo
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Re: Fresh batch jerky!
I’m impressed and jealous
- OldUsedParts
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Re: Fresh batch jerky!
Looks good, Sir Chef, when my grandbabies were little I would get them to do their chores by bribing them with some homemade jerky
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- Txdragon
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Re: Fresh batch jerky!
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!
Rambo: If I can do it, i know you can!
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- OldUsedParts
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Re: Fresh batch jerky!
If you don't mind me asking, what cut did you use? - - -
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
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Re: Fresh batch jerky!
OldUsedParts wrote:If you don't mind me asking, what cut did you use? - - -
Bottom round, amigo! Partially froze, then cut about 1/4" thick.
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- Txdragon
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Re: Fresh batch jerky!
The end product. (Excuse my cluttered pic)
Torn to show texture/dry level.
Torn to show texture/dry level.
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- OldUsedParts
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Re: Fresh batch jerky!
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 ?
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
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Re: Fresh batch jerky!
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 ?
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!
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- david brace
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Re: Fresh batch jerky!
Looks good. I gotta make more soon. Thanks for the inspiration.
- Copasspupil
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Re: Fresh batch jerky!
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
'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
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Re: Fresh batch jerky!
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.
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