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Post by deadeer on Dec 8, 2020 23:18:01 GMT -5
I got 15# of meat soaking in High Mtn Bourbon bbq jerky mix. Cant wait to taste this one.  |
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Post by esshup on Dec 9, 2020 2:50:45 GMT -5
Better call you Da Butcher. You've had your hands in the meat all day long!
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Post by deadeer on Dec 9, 2020 6:20:05 GMT -5
Just got to sacrifice the time. Really nothing hard about it.
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Post by Deleted on Dec 9, 2020 10:25:59 GMT -5
I can almost tasted it already. The Mtn Bourbon bbq jerky mix is one of the family favorites. I use it to make dried rub chicken wings with a little Mesquite Chipotle mix with it.
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Post by deadeer on Dec 9, 2020 11:05:17 GMT -5
I can almost tasted it already. The Mtn Bourbon bbq jerky mix is one of the family favorites. I use it to make dried rub chicken wings with a little Mesquite Chipotle mix with it. Good to hear! We really never had a bad outcome, just some better than others. I had bbq jerky made a couple times, and it was fabulous, so we are giving it our own shot. |
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Post by esshup on Dec 9, 2020 12:50:08 GMT -5
I hear you on the time thing. I have a ground jerky attachment for the grinder, I need to spend the time in January after deer season is over making small batches to find out what seasoning mix I like the best. Last year I purchased almost one bag of every flavor that Mountain Time makes when someone had a sale going on, and those have been sitting in the box ever since.
It will be a learning experience getting the timing down for the "cooking" part. I'm torn between doing it in the oven or in the smoker. I don't know what would work the best. I don't have a convection oven, but I do have access to both a natural gas and an electric oven.
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Post by deadeer on Dec 9, 2020 15:08:02 GMT -5
I hear you on the time thing. I have a ground jerky attachment for the grinder, I need to spend the time in January after deer season is over making small batches to find out what seasoning mix I like the best. Last year I purchased almost one bag of every flavor that Mountain Time makes when someone had a sale going on, and those have been sitting in the box ever since. It will be a learning experience getting the timing down for the "cooking" part. I'm torn between doing it in the oven or in the smoker. I don't know what would work the best. I don't have a convection oven, but I do have access to both a natural gas and an electric oven. We will get you hooked up. |
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Post by parson on Dec 9, 2020 15:24:43 GMT -5
I have 4# of meat in the fridge that I'll be cooking up tomorrow. I've done exclusively ground meat for the last few years, but I'm doing sliced meat again this time.
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Post by deadeer on Dec 10, 2020 0:05:01 GMT -5
Made a small test batch in the smoker with light smoke. Pretty good. Will do another test tomorrow, then wife will start making a bunch in the oven.  |
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Post by parson on Dec 10, 2020 6:25:31 GMT -5
Got that 4# started at 4:30 this morning. Garage is smellin' g-o-o-d!
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Post by deadeer on Dec 10, 2020 14:37:12 GMT -5
I did an entire smoker full of meat. It took 6 hrs on 200deg with one flip and some rotating of racks. Got the next batch in and getting reading to head to the woods.
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Post by deadeer on Dec 15, 2020 20:10:32 GMT -5
Pretty happy with the outcome of the bourbon bbq mix. Havent heard a bad report from anybody. We will be going back to our favorite of sweet and hot mix. It's all good tho.
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Post by esshup on Dec 15, 2020 23:37:41 GMT -5
Pretty happy with the outcome of the bourbon bbq mix. Havent heard a bad report from anybody. We will be going back to our favorite of sweet and hot mix. It's all good tho. How long did you soak the meat in the "brine"? |
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Post by deadeer on Dec 16, 2020 0:07:55 GMT -5
Pretty happy with the outcome of the bourbon bbq mix. Havent heard a bad report from anybody. We will be going back to our favorite of sweet and hot mix. It's all good tho. How long did you soak the meat in the "brine"? This one was a dry rub. Some are juicy, some dry. Have tried both, no difference. This one said minimum 24hrs. So first batch was 24hr, by last batch was 4 or 5 days. Stronger at the end and better to us. |
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Post by deadeer on Oct 17, 2021 7:15:21 GMT -5
Working on another big batch of jerky today. Went with High Country brand, Big Sky Sweet and Spicy flavor. Will be cooking all week.
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Post by deadeer on Oct 17, 2021 19:24:48 GMT -5
Decided to put a rack of jerky on the smoker tonight. They recommend 4 hrs minimum in the rub, so with 7 hrs I said heck with it and started a small batch.
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Post by deadeer on Oct 17, 2021 20:42:23 GMT -5
Pulled a couple test pieces. The family said, "you got more?" Very good.  |
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Post by esshup on Oct 17, 2021 23:18:38 GMT -5
Still moist?
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Post by deadeer on Oct 17, 2021 23:48:03 GMT -5
Yes. I dont like it chewy like leather. I stop mine before it snaps and still bends. The new cooking instructions are full blast till meat temp 160deg while using a water dish for steam to kill bacteria, then down to 200deg, pull water and open vents to dry out till desired finish. About another 3-4 hrs. So between safe internal temp and curing salt, it's good to eat at whatever texture you like. |
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Post by oldhoyt on Oct 21, 2021 8:06:19 GMT -5
I use a curing salt with whatever seasonings I am using. Then I put it in my smoker at low temp for about an hour, and then finish in my dehydrator.
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