Making Beef Jerky on the Green Mountain Jim Bowie

all right so we’re here today we’regonna be doing some beef jerky and it’sgonna be a piece of beet it’s a piece ofthe bottom round typically you know ifyou bought a whole bottom round it’sgonna be a fair amount bigger than thisI actually earlier this year split thebottom round because it’ll be about thishigh so I split it down so that when Iend up doing my strips they’re not asnot quite as thick when we trimmed it upreal well so it’s ready you know not toomuch fat in it you look one here andyou’ll see the grain on this runningthis way so when we end up slicing thiswe’re gonna go against the grain so it’sa little more tender if I sliceeverything with the grain it’s gonna bea little chewy or as you’re chewing itup so what we’re gonna do here todaywe’re gonna slice it we have our lemonseasoning packet going to use sweet andsour today then about five pounds theseasoning is about two and a half cupsof water to pack the seasoning for fivepounds we’re gonna let that marinateovernight tomorrow we’ll come back goahead get out of the marriage marinadeand start smoking it and drying it onthe pellet grill so I don’t need stripsthis long plus it makes a little tougherto cut them more even so I’ll go in hereand follow that grain and I’m just gonnasplit this grain sort of runs on thatangle so I’m just gonna split that andnow it’s a lot easier for me to go aheadand make nice slices you don’t want avery sharp knifeyou could use a slicer if you wanted totoday we’re just gonna go freehand andslice itit does help if your meat is just Idon’t wanna say frozen but definitelyvery close to it that it’s nice andstiff if it’s too soft it’s tough tomake a nice even slice out of itthis is going to be a real simple simpleway to make it a nice low fat highprotein jerky we’re gonna see the greatpattern running that way and we’re justgoing to continue to slice these up getthem all sliced up we’ll go ahead get itstuck in the ball and get it marryso are just about done slicing here thispiece here I did get a little a littlestiffer it’s almost froze in there soit’s cutting a little a little harderthe nice thing to do is actually youknow if you have a fresh piece of meatis throw it in the freezer for an hourlet that outside stiffen up good andenter will be a little softer this herewe actually got out of the freezer soit’s going the other wayso they got it all sliced up here with abeautiful slices you make them littlethinner a little thicker you know around3/16 of an inch some people get on toeighth of an answer depends how you likeyour like your jerky we have a I alreadyhave a two and a half cups of waterwhich this calls for for this recipe andthe lemon packet they’re gonna have allthe mix and also a packet of curing saltif you don’t have five pounds you canyou just want to mix up a pound it’llgive you directions on the back here ofhow much of this to mix in but since wehave five pounds we’re gonna put all thecuring sold in in the seasoning and mixthat upthen we’re just gonna go ahead put ourjerky meat in here now we’re just gonnalet it in the stainless steel bowl youwant to use you know somethingnonreactiveyou don’t want to use aluminum anythinglike thata lot of times at home we’ll just end upusing a large tip 1 gallon ziplock bagwhich will hold 5 pounds – that will sitin the fridge or put it in a cooler withsome ice for a day it’s going to mixthis all up inside here then we’re justgonna simply set it in the fridge let itgo about 810 hours I’ll go ahead and mixthis around a little bit make sure weget good coveragesometimes what’ll happen is your pieceswill stick together you won’t get it onthere so you want to make sureeverything is it’s going to be separatedwhen you get a good even mixture of itthat’s set in there simply put this inthe fridge and we’ll be back tomorrowwe’ll go over all the you know get theready getting the grill ready to get thejerky smooth all right we’re back it’sbeen about 24 hours I have the meat inthe seasoning yeah we’ve got the JimBowie by Green Mountain all set up hereand it’s ended 155 degrees that’s wherewe’re gonna start to jerky like to startit low I you don’t want to start it andcook it if you want to really dry it iswhat you’re going for certainly gonnaadd some wood smoke coat we have Hickorypellets in here so we’re gonna smoke itwith today a little later we will turnthis up to about 180 after a couplehours should take about 5 hours to dothis so inside we have it set up with agrill mats really do they just make itnice and easy to to bring the food outthere perfect you know a lot tighter soI don’t have any jerky that sagging todo any other great we’re gonna hit itwith any release agent a spray todaywe’re just gonna have a little bit ofduck fat it’ll help help it release whatit’s done and also help clean up alittle bit so we got our Bowl we did mixit around last evening so we’re gonna goahead and start putting the jerky meatonwhen you do put it on you don’t want tohave it tight tight when a little littlespace there so air can flow as it doesdry for you it will shrink up quite abit but get started you on some space intherewe cut this a little thicker if you cutit thinner it’s just gonna take up alittle more space on your grill so youwant to prepare for that maybe not doquite as much at a timeso that’s on the bottom rack now we’regoing to add a little bit more spice tothe the bottom section we’re gonna useour from dizzy Pig swamp venom give it alittle more heat than what it has andcould have mixed it right in with theseasoning but I didn’t want to do it allor have two separate bowls so we’re justgoing to put a little bit one here rightnow[Applause]we’re gonna put the next set of ratso onjerk me a little bitwith these extended racks you prettymuch can have two full complete fullsurfaces here to double the space on thegrilland there you goso it’s all loaded up we’re just gonnalet this scoop but I said for a couplehoursand then we’ll end up coming back turnit up to about 180 and just take aboutfive hours total on here somewhere inthat area to go ahead and have ourturkey done so we’ll be back a littlelater all right so we’re about three anda half hours into doing the jerky I didbump this up to 175 here just a littlewhile ago and go ahead and check on ithere you see that top doesn’t colorquite as much as the bottom you at thebottom just a little farther ahead whichis typical it’s just a little hotterdown here so but usually I look for thatstart and a break here which we’re notquite there yet so we’re gonna put thisone you’ll see a little darker here inthe edge you want to keep it back fromEurope where your drip rack is becausethis is where a lot of heat comes upwith that outside edge so I did sell outa little while ago moved it back alittle bit so we will be good now butprobably about another hour somethinglike that with the bottom and we’ll endup pulling that and just finishing thetop row off here so we’ll be back alittle bit all rightso we bumped it up to about 180 and thebottom section of this checked a littlebit ago the bottom part of this is gonnabe done now so we’re gonna go ahead pullthe bottom out and continue to let thetop finish up for usI’m just going to set these on here fornow see we don’t have plates the samecolor for the top is what we do on thebottom hereI’ve set out say they slide right off ofyour mannow lay our bottom back in and you canflip them if you want to just flip acouple of these but it’s not necessarywe’re good to go there let that continueso we got these out yeah it’s lookinggoodit should just tear apart very easilywhich it does and we’re just going tolet them cool down a little bit gonnatry things firstdefinitely taste the smoke from theHickory pellets in there we’re good togo so we’re gonna let these I spreadthem out let them cool down back by anhour somewhere around an hour or so andthe rest of it should be finished up allright so we’re back has been about anhour or 20 minutes something like thatsince we flipped them around they getbeat the others that swamp that a littlebetter give it a nice little heat yougot the sweetness at first and a littleheat on the end so we’re going to goahead just here’s looking really reallygoodI’m gonna go ahead it’s turn right apartso we’re gonna go ahead take this hereoff and we’re done I’m gonna let it coolcool down and then put it in some bagsand probably here a pen would it’ll begone here in a day or two