SeaCat
Hey, my Halo is smoking
- Joined
- Sep 23, 2003
- Posts
- 15,378
I've got that feeling that it's time to start making Jerky again.
Tomorrow morning I'm heading out to get the meat. London Broil or Top Loin Beef. Nice and lean. I'll trim that of any visible fat then freeze it for half an hour. Once it's solidified a bit I'l slice it into 1/4 thick slices. I'm thinking a couple of chunks of meat.
Once it's sliced I'll have to prepare it. I'm kind of old fashioned about this. Salt Pepper and minced Garlic. (Okay you didn't think I would skip either the Garlic or Pepper did you?) Rub the meat heavy with this then place in a ziplock in the fridge over night.
The next morning I'll pull the meat out of the fridge and the racks out of the smoker. I'll only be using the top rack. AS I pull the meat out of the bag I'll give it a quick rinse/brush, pat dry then stick a Toothpick through an end of it.
The meat will be hung verticaly from the rack using the toothpicks. I'll pack it fairly close but far enough apart that the pieces aren't touching and the air can move around it. The rack will be placed in the smoker with a large bin of Hickory Chips.
I'm thinking it is going to take anywhere from six to eight hours to make the jerky. We shall see. By the end of it I should have a pound or so of jerky. (One pound of lean beef makes roughly 1/4 pound of Jerky.)
Man I wish I had a smoke house and access to a slaughterhouse. When I lived up north I did and I would buy a leg and make Jerky from that. Real Jerky.
ANyone else here make Jerky?
Cat
Tomorrow morning I'm heading out to get the meat. London Broil or Top Loin Beef. Nice and lean. I'll trim that of any visible fat then freeze it for half an hour. Once it's solidified a bit I'l slice it into 1/4 thick slices. I'm thinking a couple of chunks of meat.
Once it's sliced I'll have to prepare it. I'm kind of old fashioned about this. Salt Pepper and minced Garlic. (Okay you didn't think I would skip either the Garlic or Pepper did you?) Rub the meat heavy with this then place in a ziplock in the fridge over night.
The next morning I'll pull the meat out of the fridge and the racks out of the smoker. I'll only be using the top rack. AS I pull the meat out of the bag I'll give it a quick rinse/brush, pat dry then stick a Toothpick through an end of it.
The meat will be hung verticaly from the rack using the toothpicks. I'll pack it fairly close but far enough apart that the pieces aren't touching and the air can move around it. The rack will be placed in the smoker with a large bin of Hickory Chips.
I'm thinking it is going to take anywhere from six to eight hours to make the jerky. We shall see. By the end of it I should have a pound or so of jerky. (One pound of lean beef makes roughly 1/4 pound of Jerky.)
Man I wish I had a smoke house and access to a slaughterhouse. When I lived up north I did and I would buy a leg and make Jerky from that. Real Jerky.
ANyone else here make Jerky?
Cat
