jerky

We love to cook and we love to hear what others are cooking. With pics of course!
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HARRY BARKER
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jerky

Post by HARRY BARKER » January 13th, 2012, 7:26 pm

HB jerky
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HARRY BARKER
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Re: jerky

Post by HARRY BARKER » January 13th, 2012, 8:25 pm

...........
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Re: jerky

Post by The Czar » January 13th, 2012, 8:28 pm

:grillin: .....dang I like jerky..... :beer:


If you can't fix it by sheer force or cursing......then it can't be fixed.....


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Re: jerky

Post by HARRY BARKER » January 13th, 2012, 8:32 pm

pics not in order hahahaha :oopssign:
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Re: jerky

Post by Frank_Cox » January 14th, 2012, 11:33 am

Looks Great! whats in the cure?


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Re: jerky

Post by The Czar » January 14th, 2012, 11:49 am

Frank_Cox wrote:Looks Great! whats in the cure?

Don't matter....I want some.... :hissy:


If you can't fix it by sheer force or cursing......then it can't be fixed.....


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Re: jerky

Post by HARRY BARKER » January 14th, 2012, 2:37 pm

Frank_Cox wrote:Looks Great! whats in the cure?
that is proprietary information but it does have instacure #1 in it :bigfoot:


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Re: jerky

Post by Smokeone » January 14th, 2012, 2:53 pm

come on Harry, share! Recipe or product makes no difference, give it up! :o Alright i'll settle for finished product. Need my address? :-w


BBQ is just smoke and beers!
Usually more beers than smoke.
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Re: jerky

Post by HARRY BARKER » January 14th, 2012, 4:05 pm

many moons ago i would make jerky like this
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Re: jerky

Post by The Czar » January 14th, 2012, 4:13 pm

Just cause your related to Bob doesn't mean you get to hoard with recipes!!!!
Last edited by The Czar on January 16th, 2012, 11:47 am, edited 1 time in total.


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Re: jerky

Post by Frank_Cox » January 15th, 2012, 6:19 pm

haha, BOB...
awww, come on harry!


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Re: jerky

Post by KILLSWITCH505 » January 16th, 2012, 12:42 am

okay i just sent a pm im going to need a couple pounds of that to give an unbiased review for all the forum members :chef:


So you think that money is the root of all evil. Have you ever asked what is the root of all money?
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Re: jerky

Post by Frank_Cox » January 18th, 2012, 6:33 pm

Oh yeah, I forgot to mention that Denny is our resident "tryer outer" one part he forgot to mention is that I get a royalty cut as well, I'll send you a pm with my address...
:needfood:


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Re: jerky

Post by Gizmo » January 18th, 2012, 6:53 pm

Hard to read this stuff AND swat vultures at the same time... =))


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Re: jerky

Post by The Czar » January 18th, 2012, 9:21 pm

Edna's Kid wrote:Hard to read this stuff AND swat vultures at the same time... =))
That is too funny....vultures....ha ha ha.... =))


If you can't fix it by sheer force or cursing......then it can't be fixed.....


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Re: jerky

Post by Smokeone » January 18th, 2012, 9:32 pm

Hey I asked first :rulz:


BBQ is just smoke and beers!
Usually more beers than smoke.
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Re: jerky

Post by Gizmo » January 19th, 2012, 7:42 pm

Remember Smokeone - around here, if it has to do with eating good "Q" - being first just means you get trampled... b-(


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Re: jerky

Post by Smokeone » January 19th, 2012, 8:46 pm

EK-I am a first born, I've always got my share! ;)
Unless the pack is in a mack, I got a shot! :bigfoot:


BBQ is just smoke and beers!
Usually more beers than smoke.
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Re: jerky

Post by SoloQue » July 8th, 2012, 8:31 am

My brother called in another jerky order, this makes 15 lbs for the year. The lil bro likes him some jerky! :needfood: I figured .... hmmm I got this rig ... I can dial it down to ~190 or so .... a few pics to follow but the whole top rack is jerky! Any thoughts on the time at 190 .. can't exactly stick a therm. I'm thinking 10 hours should be a serious dry cure. :kewl:


If it can't be smoked .... try frying it. It that don't work, it's probably best just left alone
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Re: jerky

Post by Gizmo » July 8th, 2012, 8:35 am

I seriously wish I could help you with that solo but the only part of jerky I've ever mastered is the eating part :D


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Re: jerky

Post by PressureRanger » July 8th, 2012, 8:48 am

It's always been more of a "feel" thing for me with jerky. It should be dried all the way through, but still pliable. If you wait too long you'll have crunchy beef chips.


Pulling my pork....200 lbs at a time!!

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Re: jerky

Post by SoloQue » July 8th, 2012, 9:03 am

yeah, not real crazy about the brittle snap. This batch is a good cut width so I am gonna let things run at least 6 hours before checkling. My electric unit runs around 160 and I let it go 12 hours on a normal indoor batch so the math is a total guess at 190 but I'm thinking 10 hours will be my max time probably more like 9 with the better all around air flow and no need to rotate things around.


If it can't be smoked .... try frying it. It that don't work, it's probably best just left alone
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Re: jerky

Post by PvilleComp » July 8th, 2012, 10:05 am

SoloQue wrote:My brother called in another jerky order, this makes 15 lbs for the year. The lil bro likes him some jerky! :needfood: I figured .... hmmm I got this rig ... I can dial it down to ~190 or so .... a few pics to follow but the whole top rack is jerky! Any thoughts on the time at 190 .. can't exactly stick a therm. I'm thinking 10 hours should be a serious dry cure. :kewl:
Considering the outside temps - how do you make an 85* fire?
=)) =))


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Re: jerky

Post by SoloQue » July 8th, 2012, 12:20 pm

SoloQue wrote:This batch is a good cut width so I am gonna let things run at least 6 hours before checkling
OK, so ... out of respect for what was once beef I am not posting pics. I have, it would seem, discovered a cousin to the potato chip. 6 hours at 190 is .. to put it lightly WAY TOO LONG :exp: On a positive note, the beast held 190 much better than I had expected :kewl: I will try this agani in a few days and give an update. Pics for sure on the next attempt win lose or draw.


If it can't be smoked .... try frying it. It that don't work, it's probably best just left alone
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Re: jerky

Post by PressureRanger » July 8th, 2012, 12:38 pm

Thanks for the post SQ...I've had a batch of jerky on for about an hour at 185 so I'll be sure to keep a close eye on it.


Pulling my pork....200 lbs at a time!!

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