Q about jerkin' the day away...

[little_bopeep]

So I'm getting ready for my first try at making Terri's famous jerky, and I have a question. When I take it out of the marinade, do I leave it with some of the liquid on it, or do I pat it dry with paper towels?

TIA!!

[swquilts]

Cute thread title!! :D

Susan, when Darrell makes jerky he removes it from the marinade and just lets it air dry while the smoker (or oven) is coming up to temp. He then smokes it on racks til done. Hope this helps.

[little_bopeep]

Thanks, Susan...that's almost what I ended up doing. I laid it out on papertowels and then patted it some...and it sat out for a bit while the smoker did its thang.

I'm gonna be so productive today! The jerky's jerkin', and later my jam will be jammin'. If I get to the market in time to get fruit, that is. :rolleyes:

[sneezles]

Oh, can't believe you're already smokin' the jerky! We could do ours on Wednesday but have decided to do it on the 3rd as part of our gettin-ready-for-the-party party!:p
Report back on how yours turned out!

[little_bopeep]

Dontcha hate it when you put time and effort into something, and you wait for a looooooooong time for the finished product...and your husband ruins it?

2 words:

Charcoal briquet. Evidently, he got the smoker too hot and didn't pay attention. OK. We'll try this again.

Argh.

[HealthyinMN]

Sorry to hear that it didnt turn out - i've been wanting to try the recipe as well - good luck next time!

[sneezles]

Well, my Don Ho decided to try the first batch last night since the smoker was already going for the ribs. Then he deemed it should stay on all night...I sort of agreed since it didn't go on until 7 or so. Well, 12 hours is a tad too long. It's not charcoal but it is a bit dry instead of chewy...but ewwww weeeee the heat level from the chile piquins!!!
Batch number 2 with the habaneros will be done in the daylight hours on Saturday! To assure a bit more quality control! ;)

[Terrytx]

;) not my jerky, but Jim's, and we told ya :p it would take a few tries. Got to smoke the stuff not cook it. Don't put it over the fire, or really even near the fire-way off to the side. Needs wood for the smoke and flavor, but charcoal is good for the base to get the wood smoke going. Also Jim said to tell you if the grill doesn't work, use a dehydrater or the overn at a really low setting (that's the way he started doing it-the smoke just adds more flavor). Hope you guys have better luck next time. We are still munching on the last of ours up here in Maine, but the rocca is gone:(

[little_bopeep]

Well, yeah...I understood about smoking vs cooking. But we had to light the charcoal and have some heat. He just got a little zealous with the lighter fluid. :rolleyes: I'll try it again, but in the oven. We don't have the right kind of apparatus to do it right.

[hollysmom]

Terri---

Your PM mailbox is full - so I have to ask here...

My jerky (meat and marinade) have been in the fridge for over 2 weeks - had to wait for Scott to come home and watch the girls so I could work with the smoker undisturbed (ya, right...). Is this a problem?

Anyone else have any success to report?

SSM

[sneezles]

Susan,
My first batch was in the fridge about 17 days. The second batch was 15 days. The second batch with the habaneras was wonderful, so good that it disappeared within an hour of putting it out on the 4th...6 lbs of meat!!

[little_bopeep]

I've been cruising through eBay (I lobb it so much!) looking for food dehydrators. Found a butt-load of ancient Roncos at low, low prices, so I'll get one of those and take the guess-work out of jerkin'. :D

[Terrytx]

Originally posted by hollysmom
Terri---

Your PM mailbox is full - so I have to ask here...

My jerky (meat and marinade) have been in the fridge for over 2 weeks - had to wait for Scott to come home and watch the girls so I could work with the smoker undisturbed (ya, right...). Is this a problem?

Anyone else have any success to report?

SSM

sorry I missed this-not a problem! The DH has left it in the fridge for over a month before-some of the best.

[Terrytx]

Originally posted by sneezles
Susan,
My first batch was in the fridge about 17 days. The second batch was 15 days. The second batch with the habaneras was wonderful, so good that it disappeared within an hour of putting it out on the 4th...6 lbs of meat!!

Yeah!!! I am sooo glad it was a sucess:D

[hollysmom]

Finally made the jerky - found out that the oven goes down to 150 degrees so I dried it there - just didn't want to deal with the smoker.

I worry that it is dried enough - some of the thicker pieces - and so I am keeping it in the fridge. How long will it last? Should I dry it more - it was in the oven for at least 9 hours - I had to leave the house and the oven shut off by itself. I guess the 'keep warm' setting has a timer on it.

It is good and spicy!

SSM

[Terrytx]

It probably is, but without seeing or feeling it, it's hard to say. Go ahead and keep it in the refrigerator if there is a doubt. It will last (or should I say-stay good) a really long time.