Big Beef Jerky day

Scotty's Inferno · December 2009

Yesterday morning I prepared most of a whole tenderloin for jerky using Hi Mountain Pepper Blend plus some ground chipotle. I had about 4 pounds. Later in the day, I bought a tri-tip to make satay for a party, and decided to get an extra for jerky- add 2 more pounds. Here's what it looked like going on the large. 2 full grids, plus one small grid of beautiful beef:
11-09169.jpg?t=1260157434

I used my guru, and loved the way it was puffing smoke (maple) through my gasket and daisy here:
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I ended up smoking most of the jerky for about 8-9 hours at 155 and had nice results:
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Here's a piece of the tri tip:
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I can tell tri tip will be a major player in the future for my jerky. It slices easily and comes in manageable sizes. Scott

Hoss · December 2009

YUMMEE!I haven't mustered up the courage to try jerky yet.

Yours looks awesome!

Slotmercenary · December 2009

Nice, you used tenderloin for jerky? must be nice to have money LOL.

Car Wash Mike · December 2009

The jerky king strikes again. Very nice Scott.

Mike

Scotty's Inferno · December 2009

Here's how I use tenderloin for jerky without wasting cash. I buy a choice whole tenderloin from Sam's for 55 bucks. I cut out 2 of the very best steaks the loin has to offer and figure they'd cost me much more on their own. Then I carve out all the rest for the jerky. It works out great. That being said, tri tip at 5 dollars per pound is clean and lean and is where I'm heading again. Scott

Scotty's Inferno · December 2009

CWM! Try tri tip! It's an improvement on eye of round, at maybe a dollar a pound more. It's easier to cut. Scott

Scotty's Inferno · December 2009

Hoss, the egg is a jerky machine. The link shows how I do it, with the exception that I have gone from wet marinades to Hi Mountain Jerky cures as a better, drier alternative. Scott
http://www.nakedwhiz.com/coldsmoking/coldsmokejerky.htm

Hoss · December 2009

Thanks for the link.Maybe I'll gather the courage!

Bash · December 2009

Thanks for posting. That looks sublime. I have bookmarked, and will be trying that one Saturday in the next month or two.

I've never found tri-tip - where do you buy that?

Looked at your pages on TheNakedWhiz - can you do easily without the guru? I have everything I need but that. Have an XL, which may help keep it cooler naturally. Need to buy a can of coffee, though.

Richard

BigDaddy - OCT · December 2009

Wow, I am in awe! I have made jerky for years and love my eggs but I just can't make the transition from my dehydrators. Maybe this winter is the time to eggsperiment as there is no doubt you have great results.

Bruce

Scotty's Inferno · December 2009

I did jerky 3 or 4 times without a guru. The temps seemed to level out a little higher than ideal, like 190-to 200 dome, but the results were still good. Also, since I wrote that, the good Kamado lump has gone byebye, and I rely mostly on used lump.

I think the xl would be a great jerky maker and cheese smoker.

I get my tri tips at Publix. They are never out, and you need to ask the butcher for one. Scott

Buckdodger · December 2009

Scott...Jack Link is probably going to be embarassed by the looks of ur jerky.

I'm a jerky lover too but only make it from deer meat. I use hind quarter an back strap, it turns out a little drier and chewy but the flavor is great. I try to keep the dome temp at about 175* but it's very hard. Thanks for sharing the great pics.

Bob
Alex City, Al

Scotty's Inferno · December 2009

I love venison jerky, but I don't hunt. Every now and then I get a cut to work with. Scott

Scotty's Inferno · December 2009

Don't toss your dehydrators! There's nothing more reliable, as you know. But, 8 hours of smoke makes some special jerky. In fact, I used to smoke my jerky until my egg temps got too high and then put the meat on the dehydrator. Scott

Susan Egglaine · December 2009

That looks great! It would make nice gifts :laugh: Are you the Scott who is my elf?

reelgem · December 2009

Scotty, I went to thirdeye's site and read your tutorial. So, the bottom line is you would take the tri-tip over the tenderloin? I just got a grinder and would like to give it a try. I'm not a beef jerky lover but it would be fun to make for friends that do like it.

fishlessman · December 2009

there is a simple method called the mound method, follow the links for gfw's method. 200 degrees, mound the meat in a pile and flip occassionally. really easy to do for someone new to jerky making in the egg. egged jerkey is different from dehydrated jerkey but is really good.
http://www.eggheadforum.com/index.php?option=com_simpleboard&Itemid=55&func=view&catid=1&id=650417

fishlessman · December 2009

looks really good, wish tritip waas cheaper here. was near ten a pound last time i looked. is it cut against the grain or with in your pic?

Scotty's Inferno · December 2009

Anne, Just to be clear, this jerky was not made with ground beef, but sliced beef. I know that you can make jerky with ground beef, but have not done that. All in all, tri tip makes the most sense considering price and ease of slicing. I've also used eye of round many many times. If you are going to grind, then extrude jerky, I think you options would be very broad. But, go lean for a couple reasons. Fat doesn't completely dry out. Also, fat is the first thing to spoil on jerky. Scott

Scotty's Inferno · December 2009

This was 5 bucks a pound, which is nice. I sliced all the tri tip against the grain. Scott

fishlessman · December 2009

i might still give it a try, cant be anymore expensive than the deer jerkey at the sportman shows

Big Beef Jerky day

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