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Recipes => Jerky => Topic started by: PhilH on July 12, 2020, 10:46:38 PM

Title: 2nd attempt at jerky in 3D
Post by: PhilH on July 12, 2020, 10:46:38 PM

Was forced to go with to Costco, so I got 5lbs of eye round for some jerky.

I was going to try a traditional recipe, and found out that I was out of Worcestershire sauce, so I took advise from pork bellly, and just threw in what tasted good.  I went for an Asian flavor, lots of soy and fish sauce.
Also taking his advise on the smoke and temps. 

Sliced against grain at 1/4 inch
Raising temp with door open to get smoke going,then closing, and smoking at 100F with jerky fan.
Just check at about 12 hours and I am at 72% of original weight.

I know most jerky is ready at about 50% , so will check in morning which will be about 20 hours

Tried one piece so far, very good.

Title: Re: 2nd attempt at jerky in 3D
Post by: barelfly on July 13, 2020, 12:45:17 PM

That sounds great! And experimenting and just going with what we like in flavor profiles makes it even better when you get a great turnout!

I need to do some jerky. Perhaps next trip to costco I’ll find some meat and do something similar to your set up here.

Thanks for sharing! Can’t wait to hear how it turns out.

Title: Re: 2nd attempt at jerky in 3D
Post by: PhilH on July 15, 2020, 09:39:02 PM

So flavor is what I was going for, Asian and super salty. 

It went for about 24 hours total, @ 100F with the jerky fan on.

Cut 1/4 inch against the grain.

It’s not super good, I don’t have a lot of experience with jerky, still learning

Does anyone here kNow how to make turkey jerky?
It seems like it is a cured and very lightly dried product, very moist, I would like to try it