Jerky/Kippered Beef

Porkchop

need recipes and methods for preparing my own jerky. am looking to produce a thicker-style product, like the Jack Links "Kippered Beefsteaks" line.[p]will need recipe for rub/maranade, temp/time for pit, and best cuts to use (i am presuming lean is the operative word here). would like to be pulling this stuff off the pit by saturday evening.

Joel Ferman

Porkchop,
GFW's method has been great for me. Click on the link below and on the left colum under recipies, it'll say GFW's Beef Jerkey.
Good Luck, and happy smokin'
-Joel
[ul][li]GFW's Site[/ul]

Porkchop

joel, thanks for the link. questions for you. didn't see a reference (did a very quick scan of GFW's site) to thickness of the meat. i presume temps need to run about 160-180, time dependant upon thickness. if i'm cutting my own meat, is it with or against grain, from your experience?[p]thanks!

MickeyT

Porkchop,[p]I've done jerky countless times. I normally use brisket but any beef round or boston will do. They all work well. I cut my brisket slightly frozen. Cuts much easier this way.[p]I also marinade mine for at least 2 days. Most of the marinade ends up in the meat.[p]When you say "pit" do you mean egg?[p]Keepin the egg @ 160 for 5 or 6 hours might be a little tough. You can go higher. As a matter of fact I would stay at the 200-220 range if you can.[p]Mick

Nature Boy

Porkchop,
Mick has given you some good info. Try and start it off around 160-180, and the temp will prolly work up toward 200...though your cooking level should be a little lower anyways. Cook it until it is done to your liking. Some like it softer than others. Jerky is almost always cut with the grain in my experience.[p]This thread has me wanting to do another batch. Hmmm!
Chris

Porkchop

MickeyT.,
i am using a "ceramic cooker". due to the proprietary nature of this site, did not know if it was safe or not to bring brand names into it, altho i am a former metalhead...

Stogie

Porkchop,[p]Here is my page that has captured 20 years worth of jerky making.[p]To answer some of your questions.....[p]Get the butcher to slice your meat! Then all you have to do is cut it into strips. Most butchers use a band saw and the thinnest they can get is 3/8", which is pretty big(thick), but theywill slice as thick as you want. Keep in mind, the thicker you slice, the longer it will take to dry![p]The rule for cutting...if you like your jerky very chewy, cut WITH the grain....if you like it very tender, cut against the grain. For me.....I don't care![p]You must look at the price of meat first...your cost will be triple what you pay...shrinkage. The single best and most affordable cut to use is Top round. I buy mine at Sam's and pay around $1.59/lb. and they slice. Many say brisket or london broil or flank steak, but those cuts can be pretty expensive in many parts of the country(none of those cuts around here cost less than $3/lb.).[p]BTW, I have about a dozen other recipes at the bottom of my page.[p]Good luck! Any and all questions are welcome![p]Stogie
[ul][li]Stogie's Jerky Page[/ul]

Porkchop

Stogie,
great ideas there! i will definitely be hanging the product on bamboo skewers, didn't think of that! it's looking like things won't be getting finished til about sunday nite tho, if i start today after work and settle for a shorter marinate! still, it'll be nice to have good, less expensive jerky. 2/3 weight loss is even less than i had figured (80%) without really knowing what to expect. thanks tons!