Originally posted by Cgrutt
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Trying to Make My Own Beef Jerky
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Originally posted by dwa12479 View PostLooks good Jimbo!
What cut of meat did you use? I usually use sirloins. If you put them in the freezer for about an hour or so before you slice, the density of the meat makes it much easier to cut in uniform slices.
The last batch I did on the smoker I used a spicy Cajun marinade that I picked up at Field &Stream. It had some heat to it, but not a "holy hell, where's the bread and milk" type heat. I have to prop the door open slightly to try and keep the temp around 150 degrees for around 5 to 6 hours.
Oh, and by the way, spent .308 cases make perfect tray risers to double my smoker capacity. LOL.
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Dang DWA, that's some serious jerky cooking!! I used London broil since it was fairly cheap and this was an experiment. I didn't cram my smoker quite that full of beef, lol! You're right about the beef jerky bag...once opened there's no going backI could be wrong...it's happened before and it'll happen again.
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Originally posted by 4eXcalibur View Post
Very awesome indeed!! As for the the ole .308 spent shells having all the lead and metal cook off into the meat....iiiii think I woulda skipped that part and used something not so poisonous 😉ðŸ˜ÂI bought my sons out of state.
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Originally posted by Chicken Shoot View Postplease send samples to Chicken!!!!!I could be wrong...it's happened before and it'll happen again.
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Originally posted by Jimbo_79 View Post
Please send samples of Chicken? Oh wait...you mean to you not of you, LMAO! When I make the next batch I just might. That bag is almost empty now, lol!
BROMANCE ... WE GOT THAT!!!
http://saratogatackle.com/
I now have a towel head asking if I wanna see his "talibaner"!
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Originally posted by 4eXcalibur View Post
Very awesome indeed!! As for the the ole .308 spent shells having all the lead and metal cook off into the meat....iiiii think I woulda skipped that part and used something not so poisonous 😉ðŸ˜ÂSticky Lips at High Noon!
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