Jerky Anyone?

thirdeye · August 2009

This is a sirloin that was cured with Hi Mountain Cracked Pepper and Garlic jerky seasoning. The dry cure was on for 24 hours, and the smoke time at 180° to 200° (dome) was 3 hours, then it stayed in the cooker for another 45 minutes to dry some more. I blotted any excess surface grease, and it will keep in the fridge for 4 or 5 days (yeah right, it won't last that long) :laugh:

Hoss · August 2009

You how far from Shawnee?? :huh:

Bacchus · September 2009

Looks great!!!!!

Grandpas Grub · September 2009

Looks great!!!!

It's time to break in my jerky rack. I have been wondering about working up some longer skewers so more jerky could hang.

GG

Pork Butt Mike · September 2009

Hey buddy looking real good and I like that setup. Have you ever try making it with bottom round roast ? I figure bottom round has a lot of good flavor. Your thoughts.

Desert Oasis Woman · September 2009

do like that jerky rack...Hi Mt. Catalog just has a jerky screen now :(
BTW, when would be a good time for AZRP, Desert Filly, Ripnem, Cookn Biker, CWM, Loco_Engineer, Ku and I to come to Casper for a Windy Mini Fest???? :evil:

thirdeye · September 2009

The factory ones are actually too long, if you are not careful you have meat hanging beyond the drip pan. Remember, don't put them through the dishwasher.

Those plugs you asked about are on the way today.

thirdeye · September 2009

I'm sure I have...I just like the sirloins or London broil because they are ready to slice.

thirdeye · September 2009

I think it's discontinued, and that's too bad.

It's hasen't been too windy this year and we're already in the 40's at night. I would need enough notice to give the big green guest bedroom a mow.

fishlessman · September 2009

been along time since i made jerky, love egged jerky. weekends free up soon when the salmon season ends, might be making some soon. like the rack

NoVA Bill · September 2009

Wayne,

Great looking jerky.

Will the jerky rack used fit in a medium egg, if so where can we buy one? I've been using the Rvier City Beef Jerky method and would like to venture a try with the Hi Mt. cure.

Thanks,

Lawn Ranger · September 2009

That is beautiful! I'm planning my October trip to the mountains, and that would sure be good. How strong a garlic taste is there?

Mike

thirdeye · September 2009

About a year ago they were dropped from the Hi Mountain website. Some folks bought them off of eBay. They were a great idea, it comes apart and stores flat... and the best thing was the price at $20.

thirdeye · September 2009

in the Pepper and Garlic, the pepper is definitely the predominate flavor.

They also make just a Black Pepper one if you are not a big fan of garlic. It is only a 24 hour dry cure, so you can actually introduce any other flavors you like. Or add seasonings at the end. I've added granulated onion to the mix, and also have done some with Jamaican Firewalk added at the end (I was going for a jerk jerky).

NoVA Bill · September 2009

Been searching the net, will try ebay and amazon.com.

Thanks!

thirdeye · September 2009

It's called a "Supreme Jerky Maker" from Hi Mountain Seasonings.

Ross in Ventura · September 2009

Nice Jerky Wayne

Ross

thirdeye · September 2009

http://www.jackscountrystore.com/detail.aspx?ID=4714

I was able to add to the shopping cart, most other places say NOT Available.

NoVA Bill · September 2009

Wayne,

Thanks, you're a real mench.

The jerky rack is on order.

thirdeye · September 2009

Hehee. They've probably had 30 of them sitting on the shelf for years, now they will sell them out in a couple of days.

Richard Fl · September 2009

I just called and they say they do not have any more rack kits. Did you get the last one? hehe

NoVA Bill · September 2009

Rec'd my order comfirmation

. Do a search on "Supreme Jerky Making Kit" as there are other sites that advertise this particulare unit.

NoVA Bill · September 2009

Wayne,

Again thanks for the help.

I'm assuming your jerky pic is on a large. Looks like jerky rack will fit on med egg (hoping)? Might have to place the grid on the fire ring rather than raised on the woo2 to achieve height needed in the dome. Thoughts?

thirdeye · September 2009

Yep I have a large. The rack is 13-1/2" wide and 7-3/4" high, so it should fit in the medium.

Having the grid in the regular position will be no problem, you don't need that big (or hot) of a fire

Grandpas Grub · September 2009

I was thinking of making or using a foil drip tray that the rack would fit in.

Curious, why not in the dishwasher?

And, thank you for the heads up.

Kent

Car Wash Mike · September 2009

Missed you in Denver. I know next year.

We're headed to Springfield at the end of the month. I was informed to bring plenty by the guy putting it on. Have you tried a wet marinade?

Mike

NoVA Bill · September 2009

Thanks. I eyeballed it at 14 x 8 not bad for sore eyes.

Smokin' T · September 2009

I got my Hi Mountain cracked pepper and garlic seasoning. Plan on using London Broil. Can I lay the strips of meat down on a cooking grate, I plan on stacking one atop the other w/ HDAF balls between the tiers of stacked strips of beef. Do you think I can maintain a low heat of 180-200 degrees here in this Florida heat. Thanks in advance.

Tom
Dunedin,Fl

thirdeye · September 2009

Okay gotcha, that would work. It's amazing just how many slices the rack holds....easily 6 or 7 per rod. Just stagger them so they don't touch their neighbors

Stainless should actually be called stain-less. It's not impervious to stains or discoloration. Stainless and dishwashers are a bad mix, mainly because the detergents are rather harsh, and most folks use way to much of them. So just wash the jerky maker by hand. Now, the skewers are not stainless, but plated steel. They don't like the dishwasher either. And by the way, don't wash any of your other stainless tools in the dishwasher either.

thirdeye · September 2009

Yeah I have, I just like it better when it's dry cured. Here's 125 recipes to look over. Jerky is kind of like sausage, you can pick and choose what you like best

Jerky Recipes

thirdeye · September 2009

Laying it on a grate or a pizza screen will work. Make sure to oil them to avoid sticking. you will most likely need to rurn once and maybe rotate the top one to the bottom position.

The 180° to 200° is not that hard, but if you can't grab that temp, just use the lowest one you can hold.

Jerky Anyone?

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