So, I got up this morning and started whipping up a batch of jerky. In the last week, I’ve made hickory beef jerky, teriyaki beef jerky, and now this morning, I’m making chicken jerky and turkey jerky.
The chicken jerky is flavored with lemon pepper and the turkey jerky is flavored with a BBQ rub I bought at my favorite BBQ joint in Kansas City, Arthur Bryant’s. Both batches are drying as I type this, and there’s about two and a half hours till the stuff’s ready.
Most of it I’m storing for use as a travel snack when we start our vacation next week. We’re planning on leaving next Thursday morning, and by that time I’ll probably have about 20 to 30 pounds of jerky to take along.
I’ll update this post later with a description of how the two jerkys turn out.
*************************************************************
UPDATE
Okay, so I finished making the chicken and the turkey jerky and they both came out damned good. I was very pleasantly surprised with the lemon pepper chicken jerky. The stuff’s tasty, the texture’s good, an all-around great dried meat snack. Definitely gonna have to make more of it.
The turkey jerky is good also, though perhaps not quite as flavorful as the chicken jerky. Still, it was all I could do to hold my son back from gobbling down half the batch before I could get it stored away to use as a snack on our upcoming family trip. (more on the trip in another post)
Tomorrow I’m going to make some cajun jerky and then some black pepper and garlic jerky. Sunday, I think I’ll make some mesquite jerky and then maybe a spicy jerky. We’ll see. So far I’m loving making all this dried meat.
**************************************************************
2ND UPDATE
Okay, I’m making my third batch of jerky today. This time, I’m back to beef, and for flavoring I’m using a rub put out by the Rufus Teague company, another local business that makes BBQ sauces and rubs. Teague makes my second favorite BBQ sauce. You can check out the company at www.rufusteague.com .
I recommend the blazin’ hot. Absolutely great stuff. If you’re not into spicy-hot, then give the honey sweet or touch o’heat a try. They’re all excellent sauces, great for basting or just pouring over your burger.
Y’all have a great evening, see ya in the morning!
Bon Voyage and good snacking!
Amen, and pass the jerky!
You have my mouth watering. Redbeard was reading over my shoulder and asking why I don’t make jerky for him!
Get ya a good dehydrator, a jerky gun, and a few pounds of lean ground beef (the leaner the better), and you’ll be making some great jerky in no time.
Okay. I have got to get a dehydrator.
Definitely!
Friar
We have two dehydrators, one convection and one regular. I’ve tried to make jerky (beef) but made two failed batches. Comes out more like charcoal than beef. Could you be more specific on spicing, how long you marinate it and what kind and how long to cure it?
The convection instructions say dry 4 to 15 hours, not very specific.