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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 a triple rack. I will use these with not only my jerky but also for belly bacon and other sausage I make. 3 Racks with tray ($24.99) $8.33 per rack (free tray, so to speak) http://www.cabelas.com/catalog/product.jsp?productId=1976930&type=product&WT.z_btnclk=YMAL-1976930&WT.z_pg_ref=prd1977473 2 racks Without Tray ($12.99): $6.35 per rack (no tray) http://www.cabelas.com/catalog/product.jsp?productId=1977473&categoryId=0&parentCategoryId=0&subCategoryId=0&indexId=0&itemGUID=2faf98e3ac10a055099563dda371138e
  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 with his deer meat from him to take home. So some already made jerky at hand to snack on will well set the stage. Don’t tell him about the 14 pound batch of smoked pulled pork butt boudin I also made as his other surprise. He likes boudin sausage as much as jerky – but that is another post. Now back to the jerky story… The pepper beef has a definite and pronounced black pepper bite and a flavor profile similar to a pastrami. For the recipe used, I would next time reduce the cardamom and coriander amount to cut back on the ‘aromatics’ impact in the flavor profile. The teriyaki jerky is mildly sweet and utilized a homemade teriyaki sauce instead of a store bought. A light smoke did not detract from the teriyaki flavor. Next time we will probably up the level of homemade teriyaki sauce and cut back on the orange juice in the marinade to expand/enhance the teriyaki profile. Starting point was four individual eye of round cuts from Costco right at 10 lbs total after trimming. They were sliced on my Berkel at just under ¼ in thick. I used a “with the grain cut”. Promised son next batch would be “cross grain cut”. This cut make for an expensive jerky at about $13 by the pound after dehydrating. But I wanted to try the eye of round. My verdict - I will go back to using the cheaper sirloin tip roast and just spend extra time doing more trimming of the sirloin tip – for about $7 a pound net result. The sliced meats went into individual cambro tubs bathed in the wet seasoning marinades for 36+ hours in the fridge. Both flavors were lightly smoked in my homemade converted electric oven smoker while dehydrating at 145 degrees using a blended wood pellet of hickory, cherry and maple. Drying time was around 8 hours with thin smoke applied for about 4 hours beginning after first hour of drying. The basics in pictures: Slicing the Meat. This was a 6 setting on the Berkel 827A dial - which is just around 6 mm thickness. We then hand cut each stack of slices into roughly thirds to get the proper slice width. One of the batches after slicing Meat with the Teriyaki Marinade Part of the Pepper Beef Racked and Ready to Dehydrate. The fiberglass/teflon cooking mats I use are Q-Matz that you buy by the linear foot in either 18 or 24 inch width. Not cheap but good stuff. Some of the Teriyaki Beef Racked and Ready My Homemade Electric Oven Smoker Loaded Full. Four Net Pounds Concentrated Chewy Goodness. The upper dish is the pepper, the lower is the teriyaki. You can really see the color difference here. The Recipes Starting point for the jerky flavors were recipes from the Eldon Cutlip book “Sausage & Jerky Makers’ Bible”. This is one of my favorite books on sausage and such. Best $40 you can spend. Amazon link Teriyaki Jerky Marinade (page 372) 5 lbs raw meat 5 tsp pickling salt (31.5 g) 1 ¼ tsp Cure #1 (pink curing salt) (7.0 g) 2 ½ tsp ground black pepper (6.25 g) 2 ½ tsp onion powder (9.0 g) 2 ½ tsp garlic powder (7.75 g) 1 cup brown sugar, packed 2/3 cup teriyaki sauce (we used a homemade version) 1 ¼ cup no pulp orange juice Homemade Teriyaki Sauce We used this web recipe. We made the full flavored version. Watch the fresh ginger … I would start with less than the recommended. And for the jerky we upped the honey component. Pepper Jerky Marinade (page 369) 5 lbs raw meat 7 ½ tsp pickling salt (48.8 g) 1 ¼ tsp Cure #1 (pink curing salt) (7.0 g) 2 ½ tsp cardamom (7.0 g) 2 ½ tsp ground coriander (4.25 g) 2 ½ tsp onion powder (9.0 g) 2 ½ tsp garlic powder (7.75 g) ¼ cup ground black pepper (31 g) 2/3 cup corn syrup solids (138 g) 2 ½ cups ice water
  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 frozen. A eye of round might have been a better jerky cut as it needs little trimming and probably has less interior fat- but it's also more expensive. The sirloin tip is a very tender cut and the resulting jerky was reflected that. In a lapse of conscious, I used a name brand commercial jerky seasoning mix. While OK, I will not use commercial mixes again as they are too salty and my homemade seasoning mixes are much better. I knew better and did a silly thing. Nonetheless, it won't go to waste. Brother really enjoys eating jerky. The result was 4.5 lbs net after dehydrating for 8-11 hours (checking pieces periodically) at 145 degrees in my electric smoker oven. Smoke was a hickory, cherry and maple blend. Looky looky - we finally have jerky! Slicing the meat Massaging in the wet seasoning mixture. It was then over night marinated in the fridge. One of the 5 racks headed to the smoker oven The resulting jerky mountain. It's like playing an edible pick-up-sticks game.
  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 finished jerky in one of those bags, should it be refrigerated or frozen? How long will it be safe to eat if not refrigerated? If not frozen? I'd like to send some to my son, in Alabama. Will it be safe (vacuum sealed) for, say, a week? Finally, what should one look at or for that might be a clue that the jerky has moved from "safe to eat" across the line to "not such a good idea"? Thanks for any thoughts you might be willing to share. Milt
  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 listed in order of most to least content in the marinade. I used almost 12 oz of Teriyaki Sauce, 1/2 cup Brown Sugar, 1/4 cup BBQ Sauce, and the rest of the spices were just a liberal coat of the meat on top, a good mix, and then another liberal coat of the meat and a stir. Once it got smelling almost good enough to eat raw, I decided I had the seasoning right. I kept the additional salt low due to the salty nature of the Teriyaki Sauce, I want to enjoy the jerky once it's made, not have to wash away a salty taste. Also, there is no curing salt in this as I do not anticipate the finished product to be around long enough to even think about spoiling. So far, I am at the 12 hour mark of marination at the time of this writing and hope to be smoking the jerky on the Akorn in another 12-14 hours. The plan is to do this as close to 200°F as I can get the Akorn to hold and keep it there for about 3-4 hours or until I feel the meat has been sufficiently cooker/dried. I don't anticipate a lot of drying so much as I do it cooking, sort of like when you leave rib tips on too long... That is what I am shooting for and hope to achieve. Below is a pic of the Venison in the marinade, there is around 3 lbs there. It smells intoxicating, if I didn't fear getting sick from eating raw meat I would have already sampled a few pieces by now. I'll post more when the process progresses.
  7. http://youtu.be/uFllt0OKFfw I wasn't sure how well this would work, but it worked VERY WELL!
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