Whole Meat Jerky

[reinhard1]

I am trying a recipe out for the first time.  If it turns out good I'll post the recipe.  I made the brine up yesterday [had to figure out the right amount of Ternderquick to use], and I will leave it in till tomorrow.  It's a teriyaki type marinade.  I will baste the slices with more teriyaki before I smoke it or use the dehydrator on them.  Sprinkle some black pepper on them too.  good luck.

 

 

Bought a 3 pound piece of bottom round they had on sale.  Sharpened my knife and went to work on it.

 

 

Nice lean piece.

 

 

All sliced up.

 

 

In the gallon zip bag went the slices along with the marinade.  I'll be back with this tomorrow when done.

[Livin the dream]

That looks great rh. Quick question for you. Is there any food safety concerns using a dehydrater if the meat never reaches more than 145 degrees? I've made hundreds of pounds of the ground beef/venison jerky over the years and I've always wanted to ask. 

[RebelSS]

RH, That's what I've done before, using teriyaki glaze, straight in the bag. Dilutes after the meat juices give themselves "up a bit". I've then throw them on the grill along with some glazed mushrooms and purple onion strips  over med-high heat, and flip a couple times. I serve it with white rice, and sometimes some broccoli.....bet you'll like it!! 

[reinhard1]

Not if your using a cure.  In this case I'm using Mortens Tenderquick.  Jerky is the only thing that I use tenderquick for.  Most dehydaters should get to 155 degrees.  The 40-to 140 safety refers to a 4 hour period, but that's not really accurate because you could have a lot of variables with that with weather conditions and more.  If you use a commercial jerky mix like High Mountain, LEM, or Nesco for example they all use tenderquick as a cure in their mixes.  I would not make any jerky without cure if low and slow is the method used.  Low temps and more time involved which is the preffered method for me.  good luck.

That would work with this recipe [without the cure] and sounds like the Korean version of "Bulgogi" which I make often with my Kalbi marinade.  good luck.

[delcecchi]

The bacteria food safety is a time/temperature thang.    The sous vide folks are very concerned about that since they often hold things at like 130 for extended time. 

There is a chart of how fast the bad stuff is killed at various temperatures...  I can find it and post it if requested. 

[RebelSS]

1 hour ago, reinhard1 said:

Not if your using a cure.  In this case I'm using Mortens Tenderquick.  Jerky is the only thing that I use tenderquick for.  Most dehydaters should get to 155 degrees.  The 40-to 140 safety refers to a 4 hour period, but that's not really accurate because you could have a lot of variables with that with weather conditions and more.  If you use a commercial jerky mix like High Mountain, LEM, or Nesco for example they all use tenderquick as a cure in their mixes.  I would not make any jerky without cure if low and slow is the method used.  Low temps and more time involved which is the preffered method for me.  good luck.

That would work with this recipe [without the cure] and sounds like the Korean version of "Bulgogi" which I make often with my Kalbi marinade.  good luck.

Whoops, missed the "jerky" part. Not a jerky maker. Not having a real good day here. Hopefully better tomorrow, and I'll be able to follow a thread.

[Cooperman]

Call me nieve, call me lucky, but for many years I've made whole meat jerky in a dehydrator without any cure? I actually got the recipe from a canning/dehydrating book. All it has is teriyaki, soy sauce, and spices. Maybe the salt in the Soy saved me?

[delcecchi]

Salt is very hard on bacteria.

[leech~~]

My wife got me dehydrator once and after reading all safety concerns using a dehydrator, I brought it back before even using it. Just heat on the smoker for me.  

[reinhard1]

Cooperman your not lucky so to speak.  Most dehydrators have settings that go to 155 degrees.  That is plenty fine.  I was talking about cold smoking jerky, or starting out with temps below 140 deg as I do in the smoker.  It'a all about the process and method.  I just take it to another level regardless of how it ends up in case of time involved.  Cure doesn't hurt regardless how you make the jerky, but if you use the low and slow method it is wise to use it and that is all I'm talking about.  Just like using cure for fresh brats for example.  You use the cure, and maybe want to only use half for smoked and the other half for fresh.  Fine, at least if your using low temps in the smoking for the smoking half you know you are good to go.  The fresh half will have the benefit of the extra flavor the cure gives to it.  Do as you have been making your jerky.  The dehydrator will keep it safe using the meat setting that is normally 155 degrees.  good luck.

[Grainbelt]

Hey RH1, I just got done doing some whole meat chicken jerky. Sams has nice big breast for $1.88. I had never tried chicken before but I will definitely be making it again. 

[reinhard1]

Looks great Grainbelt!!!  Haven't tried chicken jerky yet but will.  I have done it with boneless pork loins also.  good luck.

[PurpleFloyd]

That jerky recipe looks pretty close to mine. Between the smoker and dehydrator I prefer the dehydrator personally.

I just ordered a decent sized shipment of seasonings from a place called Waltons on the http network. I ordered a few different types of summer sausage seasonings,jerky seasoning,pork sausage seasonings, snack stick seasonings and a big supply of casings.

 

Hopefully some day I won't be sick as a dog and can get to making something. Also ordered 50 pounds of beef fat for the sausage.

 

 

[reinhard1]

Just put the jerky in the smoker this morning, so a few more hours.  good luck.

 

 

Put some more black pepper and basted a little bit with more teriyaki marinade before I stuck it in the smoker.

 

[PurpleFloyd]

[reinhard1]

Good work!!  I've got one just like that.  It's a Nesco I'm assuming.  good luck.

[RebelSS]

I had one just like that, and dried my thai and jalapenos in there!

[reinhard1]

Just grabbed some from the smoker,  some still in there that need a little more time.  good luck.

 

[Cooperman]

RH, 

do you finish in a dehydrator of does the smoker dry it enough? Do you make it kind of soft, or teeth ripping? Anyway it looks awesome already. 

[reinhard1]

I don't make it teeth ripping, no way.  A few turned out that way  though.  I have a hot spot in  the smoker like most of us do.  I try to take the slices out just by "feel" .  I know they are done but it's kind of like the 3 bears.  Too soft, no, to hard, no, just right.  That's the hard part but I get it close.  The dehydrator does a more uniform job and so does the oven but no love from the smoke.  Could add some liquid smoke to it at some point though.  I dont like jerky like you buy in stores that you have to chew forever and is salty  to boot.  good luck.

[smurfy]

4 hours ago, reinhard1 said:

Just grabbed some from the smoker,  some still in there that need a little more time.  good luck.

 

geez them almost look like venny backstraps!!!!! looks good!!!!!!

[OLE77]

4 hours ago, reinhard1 said:

I don't make it teeth ripping, no way.  A few turned out that way  though.  I have a hot spot in  the smoker like most of us do.  I try to take the slices out just by "feel" .  I know they are done but it's kind of like the 3 bears.  Too soft, no, to hard, no, just right.  That's the hard part but I get it close.  The dehydrator does a more uniform job and so does the oven but no love from the smoke.  Could add some liquid smoke to it at some point though.  I dont like jerky like you buy in stores that you have to chew forever and is salty  to boot.  good luck.

Hey Rh, you going to post a detailed recipe on the whole process for this Teriyaki Beef? Looks awesome.

[reinhard1]

Here is what the recipe looks like.  I used 3 pounds of meat but I will post for 1 to 1/2 meat so you could double it if needed or just try a smaller batch to see how you like it.  good luck.

1/2 cup of your favorite teriyaki

1/4 cup red wine vinegar

1 cup pineapple juice or orange juice  

1/4 cup soy sauce

1 tsp black pepper

1 1/2 tsp tenderquick [per pound of meat]

 

Mix up the marinade ingredients.  Slice the meat and put it in a zip lock bag and pour the marinade in with it.  Seal it up and keep it in the fridge for at least 24 hours   Then drain the marinade from the meat and lay the strips on a jerky rack or smoker rack.  Take a paper towel and wipe the excess moisture off.  Sprinkle some black pepper on one side and brush some teriyaki on one side also.  i'm going to sprinkle some red pepper flakes on half the batch next time and black pepper on the other half.

I did this batch in the smoker this time around.  Used cherry chips for smoke.  I do like using the dehydrator and the oven for jerky also.  I started out with the smoker temp at 160 with smoke for a couple of hours and  then bumped it up to 225  without smoke the rest of the time until the meat dried to the point that I like it.  If you have a hot spot in your smoker [most do] keep an I on the meat toward the end.  May have to rotate the meat around some like I did.  Using a dehydrator or oven makes everything more uniform and you have less time involved but  i like the love of the smoke and all it involves so it's worth the time involved [when I have the time].  good luck.