1.) bluecat - 05/18/2020

I guess DP and I were on the same wavelength over the weekend. I had some whole muscle meat that I earmarked for strip jerky and over the weekend I sliced them up.




They were still pretty frozen when I sliced them, but slicing is easier when your meat is frosty.




I kind of messed up on my marinade. I started mixing it and then realized I was looking at my sausage recipe. I'd already added more salt than the strip jerky recipe called for, so rather than waste what I'd done, I eliminated the soy sauce lite which adds more salt than flavor in my opinion. I added cranberry juice in its place so that all the spices could distribute evenly in the meat. I also added nutmeg from my sausage recipe which also was not in my strip jerky recipe. We'll see how it all goes together in a day or so. Right now the strips are marinating in some plastic bags in the fridge.

Altogether I sliced up 8 1/2 pounds of various thick cuts.

2.) DParker - 05/18/2020

Nice. Let us know how it turns out. That looks like a good slicer. Which one is it?

3.) bluecat - 05/18/2020

It's a Berkel. Basically, I just kept looking for a slicer that contained no plastic. Expensive like yours but worth it.

I'll have to find out the model number. I also wanted one with a standard blade in case it ever needed to be replaced.

4.) bluecat - 05/18/2020

I figured if the slicer couldn't get through it, the Stihl in the background would come in handy.

5.) bluecat - 05/18/2020

[QUOTE=bluecat;60938]
They were still pretty frozen when I sliced them, but slicing is easier when your meat is [I]frosty[/I].[/QUOTE]

Realizing this is a family show, I had to come up with an alternative way of saying what I was trying to say.

6.) DParker - 05/18/2020

[QUOTE=bluecat;60942]Expensive like yours but worth it.[/QUOTE]

Damn...you're not kidding. Do you know which model it is?

7.) bluecat - 05/18/2020

[QUOTE=DParker;60946]Damn...you're not kidding. Do you know which model it is?[/QUOTE]

I'm going to get it tonight when I'm home from work. I know I got it at Webstaurant Supply and paid about 800 for it but I think that price is way low now.

8.) Swamp Fox - 05/19/2020

It's the teak handles and knobs that add up ...

9.) Swamp Fox - 05/19/2020

[QUOTE=bluecat;60938]


They were still pretty frozen when I sliced them, but slicing is easier when your meat is frosty. [/QUOTE]


[QUOTE=bluecat;60944]Realizing this is a family show, I had to come up with an alternative way of saying what I was trying to say.[/QUOTE]


Somewhere, somehow, someone's head is exploding ...


You should be ashamed of yourself.


On the other hand, no one likes to paddle a canoe with a rope.

10.) bluecat - 05/19/2020

[QUOTE=DParker;60946]Damn...you're not kidding. Do you know which model it is?[/QUOTE]

It's an 825A with 10" diameter blade I believe. They list for about 1,100 now.

11.) DParker - 05/19/2020

[QUOTE=bluecat;60968]It's an 825A with 10" diameter blade I believe. They list for about 1,100 now.[/QUOTE]

Thanks. I showed that to my wife and now she is less inclined to give me grief about what mine cost. :grin:

12.) Swamp Fox - 05/19/2020

[QUOTE=DParker;60975]Thanks. I showed that to my wife and now she is less inclined to give me grief about what mine cost. :grin:[/QUOTE]



LOL ... So there IS some value to this forum...

:wink

13.) Swamp Fox - 05/20/2020

[QUOTE=bluecat;60968]It's an 825A with 10" diameter blade I believe. They list for about 1,100 now.[/QUOTE]


OK ... Well, then, the 825B and the 925 are right out ....



LOL :wave:

14.) bluecat - 05/20/2020

Get in my belly!


This was my best batch to-date. Screwing up the recipe slightly was just what it needed. It is perfectly seasoned and has just a slight punch from the tabasco sauce.

15.) DParker - 05/20/2020

It sure looks like jerky. What all did you end up putting in the marinade?

16.) bluecat - 05/20/2020

lol, while you were typing that, I was crafting a pm with the ingredients for you.



[QUOTE=DParker;60975]Thanks. I showed that to my wife and now she is less inclined to give me grief about what mine cost. :grin:[/QUOTE]
I only hope when I die that my wife doesn't sell my guns for what I told her I paid for them.

17.) bluecat - 05/20/2020

Next up: bat loaf

18.) bluecat - 05/20/2020

I did leave off one essential ingredient that would differentiate my jerky from someone elses...

19.) bluecat - 05/20/2020

[QUOTE=Swamp Fox;60976]LOL ... So there IS some value to this forum...

:wink[/QUOTE]

Let's not get ahead of ourselves.

20.) DParker - 05/20/2020

Thanks! One of the items on my to-do list is to try making jerky in the smoker. This sounds like a good recipe to try that out with.

21.) bluecat - 05/20/2020

One of the mistakes I've made is not adding sufficient liquid to distribute the spices in the marinade bag. I don't use water because why not add a liquid that will provide some flavor. Add enough to cover and you can always add more.
If you are smoking it, I've heard that you might want to smoke for a little bit and then dehydrate. Smoking the entire time, I think would be too much but then again, the pioneers did it.

Obviously eliminate the liquid smoke if you are going to smoke it yourself.

22.) DParker - 05/20/2020

[QUOTE=bluecat;60990]I don't use water because why not add a liquid that will provide some flavor.[/QUOTE]

This is how you spot an Alton Brown fan.

23.) bluecat - 05/21/2020

"It brings more to the party."

24.) DParker - 05/21/2020

Yeah, but does it put the spurs to the chill chest...or...whatever?