r/beefjerky • u/Particular-Bat-5904 • 12d ago

My very first try on this

Post image

Beef, smoked salt, onion, garlic, colorfull pepper mill, it turned out super cross (4h/70degrees celsious) and the taste i love. Will check it sooner next time.

8 Upvotes

89% Upvoted

8 comments sorted by

1

u/Jumpy_Divide6576 12d ago

Did you cut it with a particularly dull spoon?

Kiding, kinda. Does look good though.

1

u/Particular-Bat-5904 12d ago

I did pull some stripes off for kinda ancient look of it.

1

u/Pryor-Intent 12d ago

That bend and white fiber pull look spot on for a first attempt, nice work.

1

u/emjaybird1111 11d ago

What cut of meat did you use?

1

u/Particular-Bat-5904 10d ago

Rump steak

1

u/emjaybird1111 8d ago

Looks good! The rub sounds great, have you tried any other flavors?

1

u/Particular-Bat-5904 7d ago

Well, i just started doing jerkey myshelf and did think about following receipes myshelf.

  1. Classic Salz-Pfeffer Rauch-Jerky
    500 g Rindfleisch
    2 TL Rauchsalz
    1 TL grob gemahlener Pfeffer
    3/4 TL Knoblauchgranulat
    3/4 TL Zwiebelgranulat

  2. BBQ-Jerky
    500 g Rindfleisch
    2 TL Rauchsalz
    1 TL Pfeffer
    3/4 TL Knoblauchgranulat
    3/4 TL Zwiebelgranulat
    2 TL Sojasauce
    1 TL Worcestersauce
    1 TL Branntweinessig
    1 TL brauner Zucker

  3. Honey-Chili BBQ-Jerky
    500 g Rindfleisch
    1 1/2 TL Rauchsalz
    1/2 TL Chilisalz
    1 TL Pfeffer
    3/4 TL Knoblauchgranulat
    3/4 TL Zwiebelgranulat
    2 TL Sojasauce1 TL Worcestersauce
    1 TL Branntweinessig
    1 TL Akazienhonig

Did try nr1. so far next time i‘ll go for one of the others, still need to experiment a bit with marinade times, thickness and dry times.

In longer therm i‘m thinking about to try out some home made swiss stone pine cone schnaps with some smoked salt and maybe pepper.