Fresh batch jerky!

Sausage making and curing meats.

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Txdragon
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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
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Re: Fresh batch jerky!

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

I’m impressed and jealous
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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
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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!
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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:
OUP

Beekeeper: Let's do saddle up and go learn that gentleman his manners
Davy Crockett: We won't have to. He's wearing out horses coming towards us
Beekeeper: Guess we can't stop him from coming. But I reckon we can arrange for him to limp going back
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Txdragon
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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.
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Txdragon
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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
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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:
OUP

Beekeeper: Let's do saddle up and go learn that gentleman his manners
Davy Crockett: We won't have to. He's wearing out horses coming towards us
Beekeeper: Guess we can't stop him from coming. But I reckon we can arrange for him to limp going back
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Txdragon
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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!
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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.
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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?
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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.
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