Page 2 of 3

Re: Mike's Habanero Beef Jerky

PostPosted: Sat May 27, 2017 4:33 pm
by mikeschn
2nd batch done! Mmmm that has a bite!!!

Image

Mike...

Re: Mike's Habanero Beef Jerky

PostPosted: Sun May 28, 2017 10:34 am
by lrrowe
I must have added too much Worchestire Sauce or salt. Maybe I let the strips marinate too long. Will try again later with another batch.
Image
Image

Mike's Habanero Beef Jerky

PostPosted: Sun May 28, 2017 11:30 am
by mikeschn
What kind of salt do you use?

I use celtic sea salt. I wonder if there is a difference?

Mike...

Btw, the wife requested some more cumin jerky for tomorrow! So guess what I am doing later?

Re: Mike's Habanero Beef Jerky

PostPosted: Sun May 28, 2017 8:14 pm
by Bill n Robi
Searched thru 12 terabytes of drives, no luck on pictures.... Then while resetting the wife's old iPhone 3 to be our new truck 'ipod' I got thought, pulled my old POS 'refurbished' ATT iPhone 3 that never worked right out of the gun case as I had planned on using it as a target next week while camping. Low and behold, the text messages I was sending to someone on how to make it were there.

Resizing them and will post, did not have a finished product picture but it looks like what you buy in the stores, dry and chewy...

mb

Re: Mike's Habanero Beef Jerky

PostPosted: Sun May 28, 2017 8:18 pm
by lrrowe
I used regular salt. Will try it again without any salt. But it actually got better as the day progressed. My son and grandson liked it and took half home with them. The vension came out very well. So I will watch for sales. Oh, and BTW, I could not find a good flank steak when shopping so used a London Broil. Actually was cheaper. Could that make a difference?

And I do need to turn the heat (meaning make it hotter) up.

Re: Mike's Habanero Beef Jerky

PostPosted: Mon May 29, 2017 7:01 am
by mikeschn
I'm guessing that london broil absorbs salt a little better. Plus, it depends on what your taste buds are use to. If 2T seems too much, try 1T next time.

Here's a pic of what I used...

Image

Mike...

lrrowe wrote:I used regular salt. Will try it again without any salt. But it actually got better as the day progressed. My son and grandson liked it and took half home with them. The vension came out very well. So I will watch for sales. Oh, and BTW, I could not find a good flank steak when shopping so used a London Broil. Actually was cheaper. Could that make a difference?

And I do need to turn the heat (meaning make it hotter) up.

Re: Mike's Habanero Beef Jerky

PostPosted: Mon May 29, 2017 8:05 am
by lrrowe
:thumbsup:

Re: Mike's Habanero Beef Jerky

PostPosted: Wed May 31, 2017 9:32 am
by Bill n Robi
Sorry for the delay. Did not know about the three attachment limit.....
Use lean brisket, with all the BBQ shows using it, it seems that marbling is king but try to find some without it. Maybe ask your butcher to keep an eye out for some.
IMG_0908JPG.jpg
IMG_0908JPG.jpg (130.54 KiB) Viewed 468 times


IMG_0909JPG.jpg
IMG_0909JPG.jpg (116.3 KiB) Viewed 468 times

Trim as much fat as you can, after placing in the freezer the fat is easier to remove
IMG_0910JPG.jpg
IMG_0910JPG.jpg (87.46 KiB) Viewed 468 times

Re: Mike's Habanero Beef Jerky

PostPosted: Wed May 31, 2017 9:36 am
by Bill n Robi
Next:

Good lean
IMG_0912JPG.jpg
IMG_0912JPG.jpg (65.36 KiB) Viewed 467 times


Ready to slice - with the grain make chewy, against the grain makes an easier bite
IMG_0913JPG.jpg
IMG_0913JPG.jpg (83.64 KiB) Viewed 467 times

Sliced and laid out for marinade
IMG_0914JPG.jpg
IMG_0914JPG.jpg (84.46 KiB) Viewed 467 times

Re: Mike's Habanero Beef Jerky

PostPosted: Wed May 31, 2017 9:44 am
by Bill n Robi
Add marinade, I use regular pepper in the sauce but I take the pepper grinder to each layer as we like the pepper taste

IMG_0915JPG.jpg
IMG_0915JPG.jpg (99.71 KiB) Viewed 466 times

I add the strips in alternating directions until it is done. At this point I cover and place in the frig over night
This is 12 cups of meat ready for the oven
IMG_0916JPG.jpg
IMG_0916JPG.jpg (86.26 KiB) Viewed 466 times

Place on the racks at as low a temp as you can get, after 12 hours, I take them off the racks and put on a tray with paper towels to finish drying. Bag up in zip locks bags lined with a paper towel to absorb any oils that might be left.

I don't have finished pictures but will be making some as soon as we get back from the Sierras in two weeks and will post the ending....

Re: Mike's Habanero Beef Jerky

PostPosted: Wed May 31, 2017 10:12 am
by mikeschn
Looks good Bill,

I'll be waiting for the finished pic!

Mike...

Re: Mike's Habanero Beef Jerky

PostPosted: Wed May 31, 2017 5:49 pm
by Bill n Robi
It pretty much looks like store bought.

Re: Mike's Habanero Beef Jerky

PostPosted: Thu Jul 13, 2017 4:01 pm
by Bill n Robi
ok, made some new. The other pictures are for home-trimmed-sliced. I have found a place that will trim and thin slice for $4.99 a pound. Much easier, no waste or mess. This is 1/3 pound slice.
rsz_img_2999.jpg
rsz_img_2999.jpg (63.69 KiB) Viewed 250 times

In the sauce
rsz_img_3002.jpg
rsz_img_3002.jpg (71.02 KiB) Viewed 250 times

In the smoker
rsz_img_2994.jpg
rsz_img_2994.jpg (43.54 KiB) Viewed 250 times

Re: Mike's Habanero Beef Jerky

PostPosted: Thu Jul 13, 2017 4:04 pm
by Bill n Robi
Set and forget

rsz_img_2995.jpg
rsz_img_2995.jpg (100.87 KiB) Viewed 249 times


Done
rsz_img_2997.jpg
rsz_img_2997.jpg (82.81 KiB) Viewed 249 times

Re: Mike's Habanero Beef Jerky

PostPosted: Thu Jul 13, 2017 4:48 pm
by mikeschn
Wow, that's some good looking jerky. Drool...

:lol: :D

Mike...