Beef Jerky reminds me of the good ‘ol days and small town living, which is pretty darn cool. I loved eating at gas stations (beef sticks and beer nuts) as a child and weirdly admit…I still do. I had one of the best seasonal college jobs in the history of seasonal college jobs working in a butcher shop. It was perfect, Ohio University had a winter break that started well before Thanksgiving and lasted through the New Year. I could make a quick couple grand to fuel the college party machine and had the time of my life doing it. Our break just so happened to coincided with Ohio’s Whitetail Deer Season and as such had the opportunity to work for a guy (Chuck) who converted his butcher shop into a deer processing operation, Warner’s Locker. We would often put 16 hour days in which also prevented us from spending the cash. I cannot begin to tell you the good times that were had with the various people I worked with there over the years. To not leave you totally hanging, one of the quick but funny ones is the time we called a guy to let him know his deer was processed and ready to be picked up . He honestly had no recollection of ever having brought a deer in! Thus, what happens in deer camp stays in deer camp…cuz you forget most of it! I ended up doing this job each break for about four years and learned much of what I know today about making sausages, smoking and of course JERKY! I clearly digress.
Naturally I was excited when I saw the Jerky recipe in the first chapter and have actually been experimenting with it for quite some time. I started out using top and bottom rounds of beef and quickly found that any cost savings, when compared to eye of the round, were quickly lost in fat/sinew trimming time. I started the recipe with an 2 1/2 pound eye of the round that had been nicely trimmed, giving it about a 4 hour chill in the freezer. This makes slicing the beef on a slicer much easier.
I sliced the eye of the round into as many 1/8 inch thick slices as I could, which was several. I then stripped the slices into perfect little jerky strips.
Next, I assembled the ingredients that the strips of jerky are about to spend the next 24 hours with. The recipe calls for; 20 grams (1 1/2 tablespoons) kosher salt, 5 grams garlic powder, 5 grams onion powder, 60 grams finely chpped chipotle peppers in adobo sauce. Early on I committed to following these recipes to a “T” which is soooo unlike me and as such I couldn’t resist doubling the garlic and onion powder (absolutely zero regrets on this one).
After thoroughly mixing the marinade ingredients together I introduced the beef jerky strips.
I let them mingle for 24 hours as prescribed and then removed them from the marinade.
Nezt, I placed them stratigically about my Bradley Smoker trays. It is important to not overlap the strips on the trays as this will cause the jerky to jerk unevenly. That’s a technical term and you definitely don’t want it to happen.
Next I tuned my Bradley Smoker up to the 90 degrees that is suggested by the authors. It is important to note that this may be challenge depending upon where you live and time of year. For example, in Phoenix in August it is impossible for me to smoke below the ambient temperature (often 110 or more) plus twenty to thirty more degrees from the heat of the smoking briquettes. Equally important, your jerky is going to jerky quicker which means you always need to keep an eye on the prize. Lastly, I did not use any smoke on this jerky as it was not called for in the recipe however, I have applied smoke in the past and found an hour to two hours maximum to be perfectly pleasant.
I ended up keeping these guys drying in the smoker for about 14 hours and they came out just about good as I could ask for.
I have since modified this recipe to include 2 tablespoons of soy sauce, 2 tablespoons worcestershire sauce, 2 tablespoons mollasses, 20 grams brown sugar and a half beer and was very happy with the results. As the authors suggest, there are no rules when making your own jerky and you should make what suits your fancy.
I am happy to report that tomorrow morning I am hitting the road with a crew for an elk hunting trip. We were “drawn” for the 2nd time in three years (crazy lucky) and are heading up to the South Rim of the Grand Canyon for some serious elk hunting and/or debauchery. Below is a pic from our last hunt which was clearly successful however, there are no guarantees…otherwise they wouldn’t call it hunting.
I am most hopeful that we will have a repeat peformace which will be perfect for the sausage recipe in chapter four of Charcuterie, The Power and the Glory: Sausage…more specifically Chef Milo’s Country Venison Sausage. Until then…