TheRealSpurhunter
Well-Known Member
I decided I would make my first batch of jerky this week. I get anal about some things and just the thought of using a food dehydrator had so turned me off for years, I just opted to go buy jerky off the shelf.
To me, the only way to make it was smoking it, so that�s what I did.
I took a couple of lean portions of deer I killed the last weekend and hand sliced it thin. I have contemplated doing a ground version and using a jerky gun, but haven�t purchased one just yet.
I used a kit from Hi Mountain for my first foray, this particular flavor was Sweet and spicy. You measure our the cure, 1/8th teaspoon per pound, add the seasoning packet and let cure for at least 4 hours. I left mine for 20 hours.
Here is my meat ready to go onto the jerky trays I bought at Sportsman�s Warehouse. They run $10 each, but I�m sure you could find better deals looking around online.
The top tray had some space left, the other three were packed pretty tight.
One tray I added cracked pepper to the meat after laying it out.
One tray got a coating of Prudhomes Honey BBQ seasoning.
And one tray got a liberal does of Chipoltle seasoning and red pepper flakes.
I have a Primo Oval XL grill/smoker and accommodates the full racks, I think I could get at least one more in there, and possibly two more.
I used hardwood lump coal with a few large chunks of cherry wood mixed in. I use a BBQ Guru DigiQ controller to keep temps stable, in this case it kept it in the range of 160*-190*. Its very hard to obtain this feat using natural burning material.
Here I am rotating the racks, this one was in the middle of the stack during most of the cook time.
A blury picture of the cracked pepper finished product.
And a better picture of the Chipotle �hot� version.
The outcome:
Friends and family have raved about what they sampled. The peppered and HOT version were the biggest winners, although all have gotten great reviews. I made sure to keep from getting the meat too dry, many of what I have tried from others has been stiff and dry you could stab a person with it and hurt them�seriously.
Most have commented that its really tender and moist, although �moist� is an odd term for dehydrated meat.
What I learned:
If you make it with this much care, it�s a TON of work, and NEVER, EVER let more than 2 friends try it, they all want more!
I have been instructed by the family that I need to get working on more, so I will be doing that for just them experimenting with different flavors, and eventually using all of my own seasoning creations.
To me, the only way to make it was smoking it, so that�s what I did.
I took a couple of lean portions of deer I killed the last weekend and hand sliced it thin. I have contemplated doing a ground version and using a jerky gun, but haven�t purchased one just yet.
I used a kit from Hi Mountain for my first foray, this particular flavor was Sweet and spicy. You measure our the cure, 1/8th teaspoon per pound, add the seasoning packet and let cure for at least 4 hours. I left mine for 20 hours.
Here is my meat ready to go onto the jerky trays I bought at Sportsman�s Warehouse. They run $10 each, but I�m sure you could find better deals looking around online.
The top tray had some space left, the other three were packed pretty tight.
One tray I added cracked pepper to the meat after laying it out.
One tray got a coating of Prudhomes Honey BBQ seasoning.
And one tray got a liberal does of Chipoltle seasoning and red pepper flakes.
I have a Primo Oval XL grill/smoker and accommodates the full racks, I think I could get at least one more in there, and possibly two more.
I used hardwood lump coal with a few large chunks of cherry wood mixed in. I use a BBQ Guru DigiQ controller to keep temps stable, in this case it kept it in the range of 160*-190*. Its very hard to obtain this feat using natural burning material.
Here I am rotating the racks, this one was in the middle of the stack during most of the cook time.
A blury picture of the cracked pepper finished product.
And a better picture of the Chipotle �hot� version.
The outcome:
Friends and family have raved about what they sampled. The peppered and HOT version were the biggest winners, although all have gotten great reviews. I made sure to keep from getting the meat too dry, many of what I have tried from others has been stiff and dry you could stab a person with it and hurt them�seriously.
Most have commented that its really tender and moist, although �moist� is an odd term for dehydrated meat.
What I learned:
If you make it with this much care, it�s a TON of work, and NEVER, EVER let more than 2 friends try it, they all want more!
I have been instructed by the family that I need to get working on more, so I will be doing that for just them experimenting with different flavors, and eventually using all of my own seasoning creations.
