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  5. Jerky weekend

Jerky weekend

Scheduled Pinned Locked Moved Meat Processing
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  • J Joemy96

    New slicer for Christmas so decided to make some jerky. 3 pound roast cut 1/4 inch, 24 hour soak in Colorado jerky seasoning. 5 hour smoke at 150, finished in oven at 175 for another 2 hours. Added a little habanero dust to one tray.20211226_185447.jpg 20211226_133917.jpg20211227_151303.jpg 20211226_194955.jpg20211227_210440.jpg20211227_223425.jpg20211226_192238.jpg

    wdalyW Offline
    wdalyW Offline
    wdaly
    Cast Iron Canning Green Mountain Grill Team Orange Masterbuilt Power User Military Veterans Regular Contributors Yearling
    wrote on last edited by
    #5

    Joemy96 Great looking jerky. Thanks for sharing your process.

    1 Reply Last reply
    1
    • Garry TarpleyG Offline
      Garry TarpleyG Offline
      Garry Tarpley
      wrote on last edited by
      #6

      That’s the way to do it. Yeah

      1 Reply Last reply
      1
      • G Offline
        G Offline
        gus4416
        Team Blue
        wrote on last edited by
        #7

        That is some good looking jerky

        1 Reply Last reply
        1
        • JonathonJ Offline
          JonathonJ Offline
          Jonathon
          Team Blue Admin Walton's Employee Power User
          wrote on last edited by
          #8

          Joemy96 Nicely done, still can’t figure out why images are stretching again for some of the images. Thought we had that fixed, argh, sorry!

          Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself

          J 1 Reply Last reply
          1
          • JonathonJ Jonathon

            Joemy96 Nicely done, still can’t figure out why images are stretching again for some of the images. Thought we had that fixed, argh, sorry!

            J Offline
            J Offline
            Joemy96
            wrote on last edited by
            #9

            Jonathon portrait versus landscape would be my guess

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            • J Joemy96

              New slicer for Christmas so decided to make some jerky. 3 pound roast cut 1/4 inch, 24 hour soak in Colorado jerky seasoning. 5 hour smoke at 150, finished in oven at 175 for another 2 hours. Added a little habanero dust to one tray.20211226_185447.jpg 20211226_133917.jpg20211227_151303.jpg 20211226_194955.jpg20211227_210440.jpg20211227_223425.jpg20211226_192238.jpg

              cdavisC Offline
              cdavisC Offline
              cdavis
              Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User
              wrote on last edited by
              #10

              Joemy96 looks good πŸ‘

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              1
              • J Joemy96

                New slicer for Christmas so decided to make some jerky. 3 pound roast cut 1/4 inch, 24 hour soak in Colorado jerky seasoning. 5 hour smoke at 150, finished in oven at 175 for another 2 hours. Added a little habanero dust to one tray.20211226_185447.jpg 20211226_133917.jpg20211227_151303.jpg 20211226_194955.jpg20211227_210440.jpg20211227_223425.jpg20211226_192238.jpg

                C Offline
                C Offline
                calldoctoday
                Team Blue Power User Regular Contributors
                wrote on last edited by
                #11

                Joemy96 Looks very nice. I have had that one on my list for some time. How was the spice level & flavor?

                J 1 Reply Last reply
                1
                • C calldoctoday

                  Joemy96 Looks very nice. I have had that one on my list for some time. How was the spice level & flavor?

                  J Offline
                  J Offline
                  Joemy96
                  wrote on last edited by
                  #12

                  calldoctoday great flavor, spice could be a little hotter for my taste but overall, I think it is a great go to that could please everyone

                  C 1 Reply Last reply
                  1
                  • J Joemy96

                    calldoctoday great flavor, spice could be a little hotter for my taste but overall, I think it is a great go to that could please everyone

                    C Offline
                    C Offline
                    calldoctoday
                    Team Blue Power User Regular Contributors
                    wrote on last edited by
                    #13

                    Joemy96 Thank you.

                    1 Reply Last reply
                    1
                    • J Joemy96

                      New slicer for Christmas so decided to make some jerky. 3 pound roast cut 1/4 inch, 24 hour soak in Colorado jerky seasoning. 5 hour smoke at 150, finished in oven at 175 for another 2 hours. Added a little habanero dust to one tray.20211226_185447.jpg 20211226_133917.jpg20211227_151303.jpg 20211226_194955.jpg20211227_210440.jpg20211227_223425.jpg20211226_192238.jpg

                      SurgS Offline
                      SurgS Offline
                      Surg
                      Team Blue Cast Iron Dry Cured Sausage Masterbuilt Veteran Sous Vide Power User Regular Contributors
                      wrote on last edited by
                      #14

                      Joemy96 nice.

                      β€œA smooth sea never made a skilled sailor.”

                      1 Reply Last reply
                      1
                      • JonathonJ Offline
                        JonathonJ Offline
                        Jonathon
                        Team Blue Admin Walton's Employee Power User
                        wrote on last edited by
                        #15

                        Yeah it has something to do with it and I am pretty sure I found the CSS section that is responsible for it, I am going to assign this to Rachel as a future fix.

                        Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself

                        1 Reply Last reply
                        1
                        • C Offline
                          C Offline
                          calldoctoday
                          Team Blue Power User Regular Contributors
                          wrote on last edited by
                          #16

                          Joemy96 Thank you.

                          1 Reply Last reply
                          0
                          • JonathonJ Offline
                            JonathonJ Offline
                            Jonathon
                            Team Blue Admin Walton's Employee Power User
                            wrote on last edited by
                            #17

                            Okay, we might play around with this a little more in the future to see if we can get it to make them smaller but still maintain proportion size but for now, it is posting them at the correct aspect ratio.

                            Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself

                            1 Reply Last reply
                            0
                            • Dr_PainD Offline
                              Dr_PainD Offline
                              Dr_Pain
                              Sous Vide Dry Cured Sausage Traeger Team Blue
                              wrote on last edited by
                              #18

                              That looks absolutely horrible!! I would need to try it to confirm though

                              Joking of course πŸ˜‰ The more I see you guys using dedicated smokers the more I feel that at some point I will have to buy one

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