Jerky Recipes

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I think I cut this batch of jerky a bit thin, some of it turned out brittle with my normal drying time. I'll try the OB meat, if it's too brittle, I'll make another batch before I send you some OB.
 
Reeves: Ok...I want to fab some turkey jerky using the OB sauce. I've done plenty of turkey (usually soy based marinade) and its turned out fine but thinking about a new process where I'd take the turkey breast slices, that have been marinated in OB's, to 165-ish in the sous vide...then dry the meat in the oven/ceramic cooker on super low heat (140 or less)...

Thinking the result would be moist, tender, flavorful and safe jerky.

What says you?
 
:hhmm:
 
Just so OB's doesn't think I'm sleeping on the job...:lol: here's proof I've started the test sample using OB's Sauce as the marinade for the turkey jerky I'm working on.

I'll give it 24-hours to get happy in the sauce then off to the sous vide for the next phase of this test before drying in the oven or kamado...still going back/forth on this one.

The kamado would impart a tiny bit of wood smoke essence to the jerky...anyone care to comment? Oh boy...did I really just ask that question?! :p

Turkey fillets marinating in OB Sauce.webp


Turkey Breast for OB Jerky.webp
 
spressomon said:
Just so OB's doesn't think I'm sleeping on the job...:lol: here's proof I've started the test sample using OB's Sauce as the marinade for the turkey jerky I'm working on. I'll give it 24-hours to get happy in the sauce then off to the sous vide for the next phase of this test before drying in the oven or kamado...still going back/forth on this one. The kamado would impart a tiny bit of wood smoke essence to the jerky...anyone care to comment? Oh boy...did I really just ask that question?! :p
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Sounds & looks GREAT. My wifey is going to be so happy that it's turkey. Can't wait

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I need to figure out how to keep it reliably chilled while the truck makes its way from left to right coast ;) Although given the winter most places east of Nevada are getting it might not be an issue :hhmm:
 
Dry ice in a styrofoam lined box. I have shipped smoked salmon from WA to FL that way.
 
If you can get your hands on some, the styrofoam boxes some types of medicine are shipped in are perfect, and they normally come with reusable freeze packs. Maybe a doctors office or a pharmacy might have some that would others wise go in the trash? Some old lady I did some tile work for gave me a couple.
 
I think I just came across something I'm really going to like. I often buy dry soup packages from our local Trader Joe's as a quick meal if I'm real busy. I was never excited about them, but they are easy to make (add water).

I just made one and added a few dried red onion and jalapeño slices, and sliced up a few pieces of jerky that were a little too thin and added it all to the soup. It had a ton of flavor.

The dehydrator I'm using: http://www.nesco.com/products/Dehyd...ydrator-and-Jerky-Maker/session_d8ea258c7bfb/ . I bought two extra trays so I have 6 trays total. I guess it will hold 4-5 lbs of meat depending on how it's sliced. It's far from top of the line, but everything was less than $100 and it has made a lot of food in the last 2 months.

OB, I have your jerky sealed up I just need to get down to the post office (Tuesday probably).
 
TXLX100 said:
I think I just came across something I'm really going to like. I often buy dry soup packages from our local Trader Joe's as a quick meal if I'm real busy. I was never excited about them, but they are easy to make (add water). I just made one and added a few dried red onion and jalapeño slices, and sliced up a few pieces of jerky that were a little too thin and added it all to the soup. It had a ton of flavor. The dehydrator I'm using: http://www.nesco.com/products/Dehydrators/Dehydrators/FD-80-Snackmaster-Square-Dehydrator-and-Jerky-Maker/session_d8ea258c7bfb/ . I bought two extra trays so I have 6 trays total. I guess it will hold 4-5 lbs of meat depending on how it's sliced. It's far from top of the line, but everything was less than $100 and it has made a lot of food in the last 2 months. OB, I have your jerky sealed up I just need to get down to the post office (Tuesday probably).
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Sweet. Hope it came out good & spicy

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Made a quick batch today. Was going skiing, but stayed up all night with a puking kid, so plans changed, even with 17" of snow over the past week. Beef, peppered, dusted with cayenne, and smoked with mesquite for 4-6 hours depending on how close to the heat source. 15 lbs reduced to 4, but it sure is good!!!!
 
Guys I have received some jerky , but had to put our dog down yesterday after 14 long great years. So I will be sampling soon & will let you all know how it came out.
THANKS, O'B.

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Sorry to hear about your dog...no other word for this experience than "sucks".
 
IRIEOB1 said:
Guys I have received some jerky , but had to put our dog down yesterday after 14 long great years. So I will be sampling soon & will let you all know how it came out.
THANKS, O'B.

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That's no good, I always hate to hear that. Worst part of owning a dog is how quick their lives are. Our old beagle doesn't have many years left it will be a sad time when the day comes.
 
Sounds real good. I've gotten pretty lazy since I found out salt/pepper/cayenne shaker works so well. I have a bunch of cans of tomatillo sitting and a lot dried jalapeño, might have to experiment.
 
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