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Just put down a batch o' jerky

chilliman64

chilliman64

apologies to the mods in advance if this should be in a different section, I couldn't find a dedicated jerky section.

last night I mixed up a batch of jerky

4.25lb of very lean beef mince/groundmeat
20 ts of Backwoods Original jerky seasoning
1ts cure
4ts hickory smoke dust
2ts Fatalii powder
3/4 cup of water

and left it in a ziplock bag overnight.

this morning I loaded up the jerky cannon and shot five trays of strips with only a little left over. then I sprinkled the top of each strip with freshly ground black peppercorns, a dusting of Backwoods Original, a shake of Fatalii powder and then gave all of it a light misting of warm water to help the pepper, chile and Backwoods stick a little better. dehydrator on highest setting, flipped it after 2 hours.

those of you who make jerky will surely be guilty of this - I always pick out the little crunchy bits and nibble on them while flipping the jerky over. the verdict - could be one of my best batches ever, it certainly tastes good! I have a tendancy to over-flavour or over-smoke or over-salt my jerky on occasion but so far so good. now I've got about 5-6 hours to go.
 
Hey, thanks for the hello in the welcome thread!

I'm gearin' up for a new batch of jerky myself... just waiting for my cure to arrive in the mail!

I usually use bottom round, I've never tried ground meat.

The recipe sounds great.
The Sausage making book by Rytek Kutas has a great jerky recipe that I always use as a base.
Also gonna make some smoked habanero sausages.

I'm lookin' to start some Nagas peppers from seeds... any suggestions?
 
I can personally vouch for chilliman64's jerky...the man is onto something, or on something , i forget which....probably both.

Devil Dog Could you put your Smoked Hab Sausage in the Recipe section for us please :P
 
I just smoked my habs last weekend and wanted to post some pics... can't seem to figure out how..

I will definitely take some pix and post the recipe!!
 
I envy you chiliman64.Got my dehydrator working over time drying chilies, but will get my jerky on soon.might try your recipe sounds good.Got a small canon and yes I do the same as far as the bites try to make some if you know what I mean.

Dan


LET IT BURN
 
well, what can I say? it's spectacular!!!

7 hours drying time, flipped at 2 and 4 hours and trays rotated once.

mmmmmmmmmmmmmmmmmmmmmmmmmmmmm...

yes Bent, I'll send you some
 
Devil Dog said:
Hey, thanks for the hello in the welcome thread!

I'm gearin' up for a new batch of jerky myself... just waiting for my cure to arrive in the mail!

I usually use bottom round, I've never tried ground meat.

The recipe sounds great.
The Sausage making book by Rytek Kutas has a great jerky recipe that I always use as a base.
Also gonna make some smoked habanero sausages.

I'm lookin' to start some Nagas peppers from seeds... any suggestions?
Click to expand...

the cannons work great for uniform strips which helps in even drying results. I find it best to use chilli powder instead of minced pods though you could add a hot sauce if you wanted I guess.

I like the Backwoods Original and just add to it. I got a jerky recipe ebook off ebay with something like 150 recipes in it but I still keep going back to Backwoods.
 
chilliman64 said:
I like the Backwoods Original and just add to it. I got a jerky recipe ebook off ebay with something like 150 recipes in it but I still keep going back to Backwoods.
Click to expand...

You say you like the original, have you tried the Backwoods mesquite, hickory, or hot. I'm about to order some for venison jerky but I can't decide. Maybe I'll just order the variety pack.
 
Just finished my first batch of jerky in my Excaliber Dehydrator

My first batch of jerky came out killer!!
The excaliber did the job in about 7 hours - I had 5 full trays of meat to dry.

Without a doubt the spiciest I ever made!! YOW!:(
 
cool, congrats on a successful batch of mouth burning jerky. have any leftovers? ;)

i need to get back on the jerky train. ...having withdrawals.
 
Ya'll are blowin' hoohah with no pics! We are unable to sleep and dream of savory dried spicy meats without pics. How long must we suffer from this torture? Cheers, TB.
 
PIX!

texas blues said:
Ya'll are blowin' hoohah with no pics! We are unable to sleep and dream of savory dried spicy meats without pics. How long must we suffer from this torture? Cheers, TB.
Click to expand...

"I may NOT post attachments". I guess I'm too green!
I got some nice pics of my smoked habs...
 
POTAWIE said:
You say you like the original, have you tried the Backwoods mesquite, hickory, or hot. I'm about to order some for venison jerky but I can't decide. Maybe I'll just order the variety pack.
Click to expand...

I have not tried the other flavours Potawie however I do add Hickory powder to my jerky but I don't know if this would be the same as just buying the hickory - maybe... I get mine from sausagesource.com and find them well priced and great to deal with. if you get the variety pack please let me know how the flavoured jerkies turn out. the original does have plenty of good flavour. try the dusting method as per my opening post, it worked out really well.

texas blues said:
Ya'll are blowin' hoohah with no pics! We are unable to sleep and dream of savory dried spicy meats without pics. How long must we suffer from this torture? Cheers, TB.
Click to expand...

suffer!
 
chilliman64 said:
didjagetit?
Click to expand...

I sure did, was eating it for brekky...It probably turned up same time you sent me that email this morning. I sent some mail back...hope I haven't been blocked from your server.

maresi :lol:
 
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