Mike's Habanero Beef Jerky

[mikeschn]

2nd batch done! Mmmm that has a bite!!!



Mike...

[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.

[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?

[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

[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.

[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...



Mike...

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.

[lrrowe]

[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.

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Trim as much fat as you can, after placing in the freezer the fat is easier to remove

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[Bill n Robi]

Next:

Good lean

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Ready to slice - with the grain make chewy, against the grain makes an easier bite

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Sliced and laid out for marinade

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[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

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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

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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....

[mikeschn]

Looks good Bill,

I'll be waiting for the finished pic!

Mike...

[Bill n Robi]

It pretty much looks like store bought.

[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.

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In the sauce

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In the smoker

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[Bill n Robi]

Set and forget

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Done

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[mikeschn]

Wow, that's some good looking jerky. Drool...



Mike...