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"No Idea" Jerky (II) and Thai Jerky -- back to top

I made more jerky so we would have a good bit for the week.

Both

I made them the night before. I heated the marinade to dissolve the sugar and marry the flavors. I let them sit for about 30-60 minutes, then I added the beef/bison (around 7:45pm on 2016-01-09). Then, around 2:30pm today (2016-01-10), I had it going at 145

I actually left the house and was out for longer than anticipated. Therefore, I did not blot it or anything. I came back around 7:00pm and stopped it. Therefore, it was about 18.75 hours marinating and 4.5 drying.

"No Idea"

As I noted the first time, I wanted to try making the same basic recipe again but with less beef and keeping the rest the same.

That is essentially what I did. Below is the recipe. It again came out really good with lots of flavor. But, too much juniper. I would cut it to a scant 3/4 tsp next time but the rest can stay the same. The salt level was perfect

• 1.5 tsp Tender Quick
• 2 tsp sugar
• 2 Tbsp Apple Cider Vinegar
• 1 Tbsp water
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1 tsp [fresh ground] juniper (measured after grinding)
• 1 pound extra lean beef

Heated all but the beef just until the sugar was dissolved then let sit for about 30 min to an hour.

(2016-02-19: Final version of this recipe is now here)

Thai

I debated exactly how I wanted to do this, but eventually decided on the following. I considered a Thai Chili pepper but decided against it since I was afraid the heat would be inconsistent. I wish I had done it as it was not very hot. I just thought of it now, but next time, I would use the blender to break it up.

The final result was good though. Maybe a tad salty but not bad. Not sure yet if the rice powder added anything

• 4 tsp fish sauce (1884 mg sodium)
• 1/2 tsp Tender Quick (893)
  • Not enough to fully "cure" but I am fine with it for this
• juice of 1 lime (squeezed well)
• 1/4 tsp fresh ground black pepper
• 1 tsp [fresh ground] coriander (measured after grinding)
• 2 1/2 tsp Sriracha
• 2 tsp toasted rice powder
  • from 2015-06-07
• 1/4 tsp ginger powder
• 1 pound ground bison

Again, heated all for a bit to combine. See above for comments and times.

House and BBQ Jerky -- back to top

This is basically a repeat of 2016-04-02. I basically did the same thing but with the cooker on 165.

They got really oily. The meat was supposedly 95% lean (from Whole Foods) but I am not sure. Also, it took a really long time. About 5 hours.

From now on, my rule is that if I am making jerky, it must be in my 4:30pm

Also, I didn't let it cool enough before putting it in the bags in the fridge. They were wet in the morning. I took them out and let it dry a bit and used a new bag.

Interestingly, the BBQ made about 9 oz and the House made 7.75 oz (probably due to the extra liquid to start)