Jerky Weekend

lkapigian

Picked up 16 pounds Eye of Round , trimmed down to around 12





First Batch Chile Paste and Garlic Chili + 1 TBS Cure 1 Added more Chili Flakes and Course Pepper on the Rack

CPARKTX

My mother used to make me jerky when I was a kid (small batches in the oven), might be something I have to try one day.   How did it turn out?  How did you cook it? 

lkapigian

CPARKTX said:

My mother used to make me jerky when I was a kid (small batches in the oven), might be something I have to try one day.   How did it turn out?  How did you cook it? 

@CPARKTX This batch is on right now, Oven works great just prop the door open a bit, I use this now 80 Litre Cabelas

lkapigian

Will do the Garlic Chili Again...

theyolksonyou

If that jerky is half as good as the sausage....
:drool:

milesvdustin

What kind of slicer are you working with? And how thick are your slices? 

Basically what is your technique to go from whole roast to jerky size pieces 

DoubleEgger

Beef Jerky Time! 

https://m.youtube.com/watch?v=Yk0CisFKitQ

lkapigian

milesvdustin said:

What kind of slicer are you working with? And how thick are your slices? 

Basically what is your technique to go from whole roast to jerky size pieces 

@milesvdustin this I have an Avantco Slicer set on #8 which is about 3/16" Clean Fat and Silver Skin then Cut in half ( the roast )WIth The Grain and Partially Freeze then onto the slicer and cut Against The Grain

Below is 2 Roasts cut in Half With The Grain- then slice against 

milesvdustin

Damn, another kitchen toy I need 

lkapigian

milesvdustin said:

Damn, another kitchen toy I need 

If you do, get the 10" blade

dsrguns

Very nice. I plan on doing some next week while I’m off work. I use the same cut of meat and the 1st generation Cabelas commercial dehydrator. That stuff disappears quickly around here.

tarheelmatt

Dang it Larry, you're a beast!

NorthPilot06

I don’t have a dehydrator, but I’m definitely trying this out!

lkapigian

Thanks @tarheelmatt ...@northpilot06 oven or egg will work

jabam

Very nice Larry!

You should devote a small section of your store to selling charcuterie lol!

poster

Nice,

How much pink salt and reg. salt /lb do you use? Do you cure for 24 hours or more? I've only ever used the commercial kits (with cure/salt premixed), but would like to make some flavors of my own, just not sure of the curing part

lkapigian

Thanks @jabam A/C's and Sausage, I can do that!  BTW Rib Cook Off in Lindsay 11/3/18 if you are out and about, it is my favorite

@poster 1 TSP Cure 1 Per 5 Pounds Of Meat is the standard , I cure overnight on the average around 8 hours , I add No Additional Salt , My Go To Favorite is Veri Veri teriyaki 1 bottle per 5  LBS meat PLUS 1 TBS Gan Garlic 1 TBS Gran Onion 3 TBS Red Chili..........Even the above Garlic Chili and gochujang chili paste has plenty of salt

jabam

I may just stop by. Where is being held?

lkapigian

jabam said:

I may just stop by. Where is being held?

@jabam Downtown where they do the Friday Night Farmers Market South of the mcdermott center....Just Turn east at the signal off of 65 most of downtown streets are closed for this

jabam

Sounds like a good time, will try to make it. 

Photo Egg

I don't think I have ever hit "like" so many times in one post...Awesome documentation and photos.

lkapigian

Photo Egg said:

I don't think I have ever hit "like" so many times in one post...Awesome documentation and photos.

Thanks @Photo Egg