It’s Jerky Time!

  • suzuki
    Woodbury, Mn
    Posts: 18602
    May 7, 2014 at 7:02 am #1356016

    Here’s the batch I have going now. 4 trays. I almost didn’t have enough room.

    ripalip
    Posts: 30
    May 7, 2014 at 8:07 am #1408950

    WOW…mouthing watering, looks great!

    Care to share the recipe, or samples? ha.

    suzuki
    Woodbury, Mn
    Posts: 18602
    May 7, 2014 at 11:20 am #1409022

    I threw the ingredients together. Will list after tasting. I plan to adjust the recipe today and do another batch tomorrow. My opener buddy’s need lots of jerky!

    deertracker
    Posts: 9231
    May 7, 2014 at 11:25 am #1409025

    Quote:

    I threw the ingredients together. Will list after tasting. I plan to adjust the recipe today and do another batch tomorrow. My opener buddy’s need lots of jerky!

    Im witholding my response to that last sentence.
    DT

    deertracker
    Posts: 9231
    May 7, 2014 at 11:27 am #1409028

    And because I bit my tongue I would appreciate some jerky as a reward.
    DT

    suzuki
    Woodbury, Mn
    Posts: 18602
    May 7, 2014 at 11:36 am #1409030

    I don’t get it? Probably because of smoke inhalation. I have smoked myself, our dogs, our garage (and everything in it) and our house! And that was before I accidentally closed he garage door for 1/2 hour with the smoker inside!

    ripalip
    Posts: 30
    May 7, 2014 at 11:41 am #1409031

    Look forward to the review!

    BBKK
    IA
    Posts: 4033
    May 7, 2014 at 8:17 pm #1409166

    Quote:

    I don’t get it? Probably because of smoke inhalation.

    Quote:

    My opener buddy’s need lots of jerky!

    Another type of jerky. Not getting in, just helping out.

    suzuki
    Woodbury, Mn
    Posts: 18602
    May 8, 2014 at 6:27 am #1409200

    It turned out well but took 11 hours before it was all done. I have tweaked todays recipe and plan to finish in the oven after smoking for 4 hours.

    deertracker
    Posts: 9231
    May 8, 2014 at 8:24 am #1409251

    That looks great. Beef I’m assuming?
    DT

    suzuki
    Woodbury, Mn
    Posts: 18602
    May 8, 2014 at 9:18 am #1409270

    Yes. From our own Will Roseberg.

    Art Green
    Brookfield,WI
    Posts: 733
    May 9, 2014 at 5:43 pm #1409587

    How many pounds of beef fit on your 4 racks? Do you rotate them as it smokes/ cures?

    suzuki
    Woodbury, Mn
    Posts: 18602
    May 12, 2014 at 10:44 am #1409815

    I didn’t weigh but I’m thinking 5 lbs. Barely fit on the 4 racks.

    Art Green
    Brookfield,WI
    Posts: 733
    May 12, 2014 at 1:40 pm #1409872

    5 lbs was going to be my guess as that is what I used to barely fit in my smoker.
    I made some custom racks and skewers from stainless stock to hang the strips and now can squeeze in nearly 10 pounds!
    It sure does save some time, especially since the jerky never seems to hang around!

    suzuki
    Woodbury, Mn
    Posts: 18602
    May 14, 2014 at 8:01 am #1410268

    I just ordered a 5th rack. With shipping came to $29! Ouch.

    suzuki
    Woodbury, Mn
    Posts: 18602
    May 21, 2014 at 12:32 pm #1411709

    I just made my 3rd batch yesterday and have my recipe dialed in if anyone is interested.

    jd318
    NE Nebraska
    Posts: 757
    May 22, 2014 at 10:58 am #1411892

    Always interested in a good recipe…especially for jerky.

    Denny O
    Central IOWA
    Posts: 5819
    May 25, 2014 at 9:37 pm #1412241

    Interested!

    suzuki
    Woodbury, Mn
    Posts: 18602
    May 27, 2014 at 6:15 am #1412357

    Here’s my mix for 5 lbs of meat. I’ve been messing with ingredient quantities each batch.

    2 Cup Kikkoman Soy
    1-2 small can of pineapple juice
    2T onion powder
    2T garlic powder
    2 T brown sugar
    5 shakes tobacco (optional)
    ¾ T red pepper
    Dash of pizza peppers (optional)
    Dash of salt (I use canning)

    jd318
    NE Nebraska
    Posts: 757
    May 27, 2014 at 6:44 pm #1412508

    Quote:

    Here’s my mix for 5 lbs of meat. I’ve been messing with ingredient quantities each batch.

    2 Cup Kikkoman Soy
    1-2 small can of pineapple juice
    2T onion powder
    2T garlic powder
    2 T brown sugar
    5 shakes tobacco (optional)
    ¾ T red pepper
    Dash of pizza peppers (optional)
    Dash of salt (I use canning)

    Tobasco I assume?

    suzuki
    Woodbury, Mn
    Posts: 18602
    May 28, 2014 at 6:32 am #1412555

    hahaha Must have been the spell check!

    Yes, tabasco.

    wade
    Cottage Grove, MN
    Posts: 1737
    May 29, 2014 at 11:05 am #1412834

    dang not copenhagen?

    Art Green
    Brookfield,WI
    Posts: 733
    August 16, 2014 at 6:50 pm #1446007

    I finally found some time to cure and smoke 10 pounds of meat into jerky! I was tired of 5 pounds at a time and posted earlier about the racks I had made and thought I would share how I manage 10 pounds of jerky meat in a five pound smoker!

    Attachments:

    1. image33.jpg

    2. image32.jpg

    suzuki
    Woodbury, Mn
    Posts: 18602
    August 18, 2014 at 9:20 am #1446266

    Very cool! What brand/model smoker do you have? My god that looks tasty.

    Art Green
    Brookfield,WI
    Posts: 733
    August 18, 2014 at 2:47 pm #1446440

    I have a MasterBuilt propane/charcoal 4 rack smoker. The jerky racks I made myself.
    If I don’t package the jerky and freeze it, 10 pounds doesn’t last more than a couple of days!

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