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Followed Cheese with Jerky on MBGE

Desert Oasis Woman
Desert Oasis Woman Posts: 5,604
edited November -0001 in EggHead Forum
movin right along, added more lump (some frest topped with some used) and added the jerky!
Prep, cook, and bag shots here!

chuck 3.9# pkg
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fat trimmings 1#
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assorted sizes: shot for 1/4"
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helper
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triple decker
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done!
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yummy!!1
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5 5oz bags :blink:
of course, that's minus a "few" snacks :blush:
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Comments

  • Rollocks
    Rollocks Posts: 576
    Meat with a sell by date in May!!!. I wouldn't feed that to my dog!
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  • cookn biker
    cookn biker Posts: 13,407
    Could have been frozen, duh :)
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
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  • rsmdale
    rsmdale Posts: 2,472
    Like the looks of that how long does it cook?

    GOOD EATS AND GOOD FRIENDS

    DALE
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  • Desert Oasis Woman
    Desert Oasis Woman Posts: 5,604
    Da! Been in Freezer :P
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  • Desert Oasis Woman
    Desert Oasis Woman Posts: 5,604
    :laugh: well said!
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  • reelgem
    reelgem Posts: 4,256
    I'll have to get that recipe from you Kari. Looks delicious!!
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  • NoVA Bill
    NoVA Bill Posts: 3,005
    Kari,

    Looks great, now I have to try out chuck roast for jerky - going to Costco today - got a big demand for jerky in my house. BTW what size are the screens you're using, 12"? - great idea for making jerky, thaks I'm going to use this method.

    Didn't you use Hi Mt for the cure? Any comments on the cure. Wonderng how long the cure and the smoke took?

    Thanks!
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  • Desert Oasis Woman
    Desert Oasis Woman Posts: 5,604
    ;) Bill, yes those were 12" screens and yes used Hi Mt. Jerky cure: Sweet and Spicy! cured for 24 hours. RE: chuck--lost a lot of weight due to fat, and then a lot more due to dehydration: 3.92# package weight yielded a little less than 2# finished jerky :( .
    While I'm sure the fat added some flavor, want to try with a flank cut next! would give more uniformity to slices and less frank fat to cut out....
    just followed package directions and cooked for 1.5 hours.
    It's really good! A few thinner cuts taste a bit salty, but not unpleasant. Have read recipes without the sodium nitrite which are designed more for dehydrator use, hmmmmm.

    "Try it, you'll like it!"
    Kari
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  • NoVA Bill
    NoVA Bill Posts: 3,005
    Wow that's kind of good you only had to smoke it 1.5 hours vs the 8 to 10 hours with turning every couple of hours tht=at I've done with the River City Jerky method - got good results though. Need to try Hi Mt Jerky cure.

    You're correct about the flat and uniformity in size. Next time I'm going to chill the flat after trimming the fat cap - makes it easier to make uniform thin cuts.

    Cheers,
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  • Beli
    Beli Posts: 10,751
    Wowwwwwwwww Kari...do you ever stop making such tasty stuff????
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