Jerky

Discussion in 'General Discussion' started by Zeek, Dec 27, 2016.

  1. Slade

    Slade Member

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    No way brother. Watching UFC 207. PPV starts in 6 min!
     
  2. Zeek

    Zeek Member

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    I'm not proud... tmp_2821-20161230_215445-1128494210.jpg
     
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  3. Slade

    Slade Member

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    Nothing to be ashamed of. I hear Toshiba makes a pretty good laptop.
     
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  4. Boker55

    Boker55 Member

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  5. Zeek

    Zeek Member

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    Yes please... and hurry!!!
     
  6. Strigidae

    Strigidae Moderator Staff Member

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    Thats high class beer as far as im concerned.
     
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  7. Boker55

    Boker55 Member

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    So my small batch came out pretty good. Maybe a little too dry. But the flavor was great. I have 2.5 lbs marinating now and will start dehydrating in the morning.
     
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  8. Zeek

    Zeek Member

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    Now that I've had several pieces of this it is too salty. And I think I need to heat the brine ahead of time to release the flavor of the peppercorns.
     
  9. Zeek

    Zeek Member

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    Great... what is your recipe again ???
     
  10. Zeek

    Zeek Member

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    I'm gonna try to follow this recipe as close as I can next time around.
     
  11. Boker55

    Boker55 Member

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    Eye ball amounts of A1, soy sauce, Worcestershire, distilled vinegar, ketchup, garlic powder, red pepper flakes, lots of fresh cracked pepper, and sea salt.
     
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  12. Boker55

    Boker55 Member

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    Oh, and some liquid smoke.
     
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  13. Slade

    Slade Member

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    I ended up swapping some of the salt for Lee Kum Kee soy sauce. Adding two different types of liquid smoke, and heavy amounts of black pepper and chipotle for flavor and some cayenne for heat. I go pretty heavy on the worcheshire. Hard to give set volumes of spices Bc the amount of meat is usually different. Also a bit heavy on the paprika iirc.

    I'm at an advantage because I've made a bunch of jerky marinade but in general I just taste it a bunch of times after the base recipe and add whatever I think it needs from there.
     
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  14. Slade

    Slade Member

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    Also, on when to stop the dehydration. It should bend without breaking and you should see nice white fibers all through the meat as it pulls apart. I personally prefer to squeeze the thicker parts of each piece to make sure they are dry enough all the way through. If it's still spongy in the thick spots then it needs some more time. After you take it out of the dehydrator/oven it should set and air cool for 30-60 min before you bag it.
     
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  15. Zeek

    Zeek Member

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    This is a good description for how long to dehydrate... much appreciated.
     
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  16. Boker55

    Boker55 Member

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    And here's the haul.

    IMG_0726.JPG
     
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  17. Zeek

    Zeek Member

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    Looks good... don't stop there, we have a long winter ahead of us!!!
     
  18. Zeek

    Zeek Member

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    Jerky is gone as of last night... still have some beer
    tmp_16637-20170102_1812021736309872.jpg
     
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  19. IW17

    IW17 Member

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    Other than the "light" part, you're enjoying the best beer made;)
     
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  20. Zeek

    Zeek Member

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    Step #1... get some meat !!!
     
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