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The Library => Auburn Culinary Center => Topic started by: Snakebite on December 29, 2023, 09:21:30 AM
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As a child & through my teen years, I never would have guessed that I liked playing with so much meat as an adult (ahem). Eating delicious foods is great and all, but more than anything, I just enjoy the journey & experimentation of it all. The next evolution of my hobby is trending towards making homemade beef jerky. If it is worth a shit, I might even try to go sell it to local Farmer's Markets such as Sweet Creek off Merriweather/Troy Hwy & Handey's off HWY 80. I don't have a dehydrator, so I will be making it work using hickory lump charcoal on the green egg and smoking it. My plan:
1. Purchase a large Eye of Round Roast & cut into 1" thick steaks (remove all fat possible).
2. Put steaks into freezer for 20-30 min to harden for easier cuts.
3. Cut steaks into 1/4" jerky strips against the grain.
4. Place jerky strips in a bowl that includes: Garlic Powder, Onion Powder, Black Pepper, Red Pepper Flakes, Hardcore Carnivore Black, Apple Cider Vinegar, Wash Your Sister Sauce, Soy Sauce, & A-1 Steak Sauce.
5. Let that bowl hang out in the fridge for a good 24 hours.
6. Preheat the Big Green Egg for a steady temp of 175-185 degree range, indirect heat.
7. Place strips on the cold side of the grill and rotate strips every 2 hours or so until desired doneness.
Anyone else have experience making homemade jerky? If so, what's your method?
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That sounds keen. I would try that, but I don't have a sister.
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I enjoy the soy sauce.