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Found 7 results

  1. Cabelas has these folding leg stackable "jerky racks" on sale either with the tray or without it. Good prices based on my investigation. And the only place I have seen that sells the racks without the tray. BTW ... I have plenty of half-size sheet pans, so I bought the 2 pack without their tray. These racks will fit the sheet pan if the legs on the bottom rack are folded up. If you (like me) have already have a rack the fits inside or over the sheet pan and place that on the pan first, then the Cabela folding rack will work with the legs extended and it gives you
  2. Beef Jerky Time Son and I made 4 pounds total net after drying of beef jerky equally in two flavors – pepper beef and teriyaki beef. Pepper Jerky - The pepper jerky had a deep and darker tone and the pepper particles are quite evident. Teriyaki Jerky - If you look closely you will see this flavor has a color that is more reddish toned. My brother is coming for a visit and he really likes jerky – so this is a surprise for him. We will have a busy week together making additional jerky, venison snack sticks, other sausage and such w
  3. Beef Jerky A 14 pound sirloin tip roast was well trimmed (net 10.75 lbs) and then partially frozen and cut into slabs and sliced 1/4 thick with the grain on my Berkel slicer. My hunter brother trims meat with the precision of a surgeon. As as FYI... slow boil/simmer the trimmings for a couple of hours and de-fat the result to make a delicious stock. The trimmings themselves get very tender and quite tasty. Although it has more interior fat in the meat grain, sirloin tip was OK as it will not be long term stored out on the counter and will be eaten in a rather short time and/or
  4. What are the steps/procedures/techniques one should follow to minimize food safety risks during the making of uncured beef jerky? Is it sufficient to keep the beef refrigerated during the marination process and then move it directly to a 150 - 175 degree smoker, leaving it at that cooking temperature for 8 or so hours? Clearly the food would - in that process - never be in the "danger zone" for more than an hour at the most. What about keeping the finished product - safely - following the cooking process? I did bite the gadget bullet and buy a FoodSaver vacuum sealer. If I seal the finish
  5. Smoked some beef jerky on the KJ Saturday, inspired by John Setzler's video "Kamado Joe Smoked Beef Jerky." This is my second time preparing this jerky - it does not last long around here! I actually sliced it and got it in the marinade Thursday night so it had a nice long soak until early Saturday morning. I used both levels of the D&C system (I have 4 half-moon grates) and introduced some cherry wood for smoke. The temperature stayed a rock solid 175º at the dome almost the entire 8 hours. It's good stuff!!!
  6. I finally decided to break out that deer leg I got from my BIL and set up to make some jerky. I started off by slicing the half defrosted Venison roast with a knife into manageable slices and then took off as much fat and non-meat tissue as I could. I plan to smoke this over Oak on the Akorn so I decided to go with a sweet heat Teriyaki and BBQ marinade. To achieve that I used the following: Teriyaki Sauce Brown Sugar Homemade Sweet & Spicy Hickory BBQ Sauce Cracked Black Pepper Onion Powder Garlic Powder Chili Powder Paprika Lemon Juice Kosher Salt The ingredients are list
  7. http://youtu.be/uFllt0OKFfw I wasn't sure how well this would work, but it worked VERY WELL!
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