Jerky - 2nd attempt - Using the QDogg Method

 MainelyDave
MainelyDave

My second attempt on this. The first time I misread the instructions. Like an idiot, I added water to the cure. While it came out right, it wasn't the correct way to do it.

I didn't set out to buy a jerky kit. I went to Hi-Mountain Seasonings web site to buy their buckboard bacon cure. But while I was there, well, you know... curiousity got the best of me. Besides, I had to buy something else to help justify the shipping charges.

The method, well, I'm stealing this from QDoggs explanation on the Cookshack website. Written in words I could understand. Ayuh.

 Click image to enlarge

Again, I'm using a jerky cure and seasoning from Hi-Mountain Seasonings. Great company. For the meat, I'm again using bottom round, that I had cut into 1/4 " slices at the local Shaw's Supermarket chain.

 

 

The kit comes with excellent instructions. They're worth it as much as the spices.


 

 

I lay the slices out, and sprinkle the cure over them. Turn them over, and repeat.

 

 

 
Toss them in a baggy, swish them around with your fingers to make sure all the cure is distributed equally, and put them in the refrigerator for at least 24 hours.


 


After 24 hours, I took out the meat. I happened to have re-read my notes from my first jerky attempt, and saw that the Mrs. wanted more "zip" in them. Thus, I took some of the "Cajun Cowboy Dust" that was sent along with my cure and liberally dusted it over the meat. I let it sit on the counter for a 1/2 hour or so.

 

 
I thread the meat on the jerky rods I bought with the Cookshack. Eventually, I'll get some of the trays discussed on the Cookshack forum, but these work pretty well, and its not too difficult to thread the meat on them.

I have 2 ounces of hickory, 2 ounces of mesquite, and 2 ounces of cherry in the woodbox. I set the Cookshack to 225 degrees, leave the door open about an inch, and let it go!

After a couple hours, I close the door for an hour, then open it for an hour, then close it for an hour. Then I turn the heat off, crack the door again, and let it sit for another hour.
The end result! Yum. The flash photography makes the meat look redder than it actually was. It was absolutely yummy, and I loved the texture. The wife gave her approval, but immediately telling me, "Dave, can you make some more? This isn't going to last very long." After sharing it with her, and some friends, I found myself out of jerky in less than 4 days. Oh well. Good excuse to make another batch.

Final Conclusions -

I liked the smoke. I liked the spice. I liked the texture. The only question I'm trying to resolve now is, "exactly how low of a moisture content must you get to be able to take the jerky out on a hike, without refrigeration, and have it be safe"? Anybody got an answer?

If you have any questions or comments, send me a message.

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