Here are the products I used in this video. The convection smokers are the "PRO" line. Digital Convection Smoker (I have the 4DW): www.smokin-it.com/Smokers-s/5.htm Bella's Cold Smoke Generator: www.smokin-it.com/product-p/bsmkgen2.htm Jerky Dryer: www.smokin-it.com/product-p/jjd-gen2.htm Seafood Racks: www.smokin-it.com/Smoker-Seafood-Rack-s/37.htm
Thank you, Eric for this video! A friend's aunt makes this with a tajin vibe. The first time I tried it I was in awe! I've tried to duplicate it several times and have gotten close. The hardest thing for me has been trying to get the meat onto a rack, it's either falling apart or denatured because I added something to it for overnight. I'm going to do simple salt and then After it's racked, add lime and chili. THANK YOU! I think that'll fix things. Love the "roof temp" analogy, 110⁰ might be a little low 😂
Hey Eric! My family love your recipes you are da boss! Seeing you make this jerky reminded me of filipino jerky, they call it tapa. I would be so happy to see you try to make it! They chop it up and eat with rice, fried egg and spicy vinegar and soy on the side! Really good. I also recommend revisiting Filipino longanisa, aka chorizo lol. My wifes city is known for a super sweet one, called "chorizo de Cebu", and I believe its fermented, which brings another element to it. You can check a CNA insider documentary here on UA-cam about it. There's also many longanisa variants around the country. Anyways, thanks again for your amazing content, you taught me how to make sausages!
I like making jerky in a dehydrator and really enjoy watching other ways people do jerky in different areas. Being and old guy from north texas I have always enjoyed authentic Mexican food from mom and pop restaurants and not chain eateries. You mention foods like machaca and other things so I have to go to the transcript and hope the AI spells it right so I can look up what you are saying. Combining my old slow hearing and fast accents is a trick. But some of the things you describe sound like fun tastes to enjoy. Thanks
That is correct, Machaca refers to the dried meat that's been pounded and rehydrated. Fideo is another dish we would eat constantly. It's the Spanish word for noodle. This dish is basically a toasted thin noodle cooked in a delicious broth.
Nice! Looking forward to seeing some more jerky videos! In past videos you have pasteurized the jerky in the oven. Any reason you didn’t do it for these?
Is it a good practice to include cure #1 in the 2% Equilibrium cure when smoke drying below 140F? I want to ensure shelf stability especially with a thicker cut of meat than what you show here?
In never hurts to add a little curing salt. With that being said, We only smoked our meat after it was finished drying. If you plan on smoking the meat before it finished drying, then I would 100% recommend curing salts.
@2guysandacooler Hi Eric, great video. This brings up a good question. You dried the meat at 110 degrees for 8hrs or more. Should it not have had a curing salt since it was in the danger zone for that long?
Hey Eric, you didn't respond in previous video☹️, so I ask here, I have whole milk powder so can I use it instead of non Fat dry milk powder for binding sausage? If not then why? What's the scientific reason? Thanks a lot..
lol. Let's see if we can come up with a good answer. The truth is that I'm merely speculating when it comes to your question as I don't believe the fat content in milk powder is the main issue. The main issue is how it's processed. As far as I know, the only "high heat" milk powder available is nonfat milk. This could be because the fat is separated prior to using as the fat (cream) is more valuable. It could also be because the fat might burn during the processing. Not sure. What I am sure of is that the milk powder used in sausage making needs to be labeled "High Heat". If you can find high heat whole milk powder, I'm sure that would work fine. The milk powders from the supermarket are generally not high heat. I think the only exception is one from Bob's Redmill, but the common brands of milk powder are usually "Low Heat". This low heat milk powder is better for ice cream making or yoghurt/cheese making. Hope that helps.
surprised you did not use sn in any of your jerkies so how is this different than frowning upon all the safety necessary for dry cured salami etc? specially when you are putting it in danger zone for more than 2 hrs
I love everything you do because your detailed on your work and easy for me to understand
Another great video with excellent tips and tricks. I'm going to have to try this.
I’m really liking the videos on the pro series smokers, like you said, there is a learning curve, but you give us the information needed. 👍🏽
Here are the products I used in this video. The convection smokers are the "PRO" line.
Digital Convection Smoker (I have the 4DW): www.smokin-it.com/Smokers-s/5.htm
Bella's Cold Smoke Generator: www.smokin-it.com/product-p/bsmkgen2.htm
Jerky Dryer: www.smokin-it.com/product-p/jjd-gen2.htm
Seafood Racks: www.smokin-it.com/Smoker-Seafood-Rack-s/37.htm
Another great Video, thanks Eric. It's food for my thoughts.
Looking forward to some Jerky episodes Eric, love your work mate.....
A new series starting to fill the gaps with celebrate sausage?? Very nice 😎!
That's what I'm thinking!! I love jerky so lets get crazy!!
Have you ever thought about using the jerky dryer when drying sausages before smoking them?
LOL. That's a great idea!! Funny enough I've never even thought of that😅
Thank you, Eric for this video!
A friend's aunt makes this with a tajin vibe.
The first time I tried it I was in awe! I've tried to duplicate it several times and have gotten close. The hardest thing for me has been trying to get the meat onto a rack, it's either falling apart or denatured because I added something to it for overnight.
I'm going to do simple salt and then After it's racked, add lime and chili.
THANK YOU! I think that'll fix things.
Love the "roof temp" analogy, 110⁰ might be a little low 😂
😂😂 for real!!
Hey Eric! My family love your recipes you are da boss! Seeing you make this jerky reminded me of filipino jerky, they call it tapa. I would be so happy to see you try to make it! They chop it up and eat with rice, fried egg and spicy vinegar and soy on the side! Really good. I also recommend revisiting Filipino longanisa, aka chorizo lol. My wifes city is known for a super sweet one, called "chorizo de Cebu", and I believe its fermented, which brings another element to it. You can check a CNA insider documentary here on UA-cam about it. There's also many longanisa variants around the country. Anyways, thanks again for your amazing content, you taught me how to make sausages!
I have never made beef jerky with just salt, I'm going to give it a try
I have a 3.5 DW convection smoker and love it. I can not find the seafood shelf like the one you are using
Thanks! Looking forward for more Monterrey style videos. Any changes if I use a dehydrator instead?
same exact process. You might want to turn the heat up a touch. perhaps 155f
I'd love to see a video on machaca
I like making jerky in a dehydrator and really enjoy watching other ways people do jerky in different areas. Being and old guy from north texas I have always enjoyed authentic Mexican food from mom and pop restaurants and not chain eateries. You mention foods like machaca and other things so I have to go to the transcript and hope the AI spells it right so I can look up what you are saying. Combining my old slow hearing and fast accents is a trick. But some of the things you describe sound like fun tastes to enjoy. Thanks
That is correct, Machaca refers to the dried meat that's been pounded and rehydrated. Fideo is another dish we would eat constantly. It's the Spanish word for noodle. This dish is basically a toasted thin noodle cooked in a delicious broth.
Nice! Looking forward to seeing some more jerky videos! In past videos you have pasteurized the jerky in the oven. Any reason you didn’t do it for these?
I don't normally pasteurize the jerky. I just showed it in that video to explain the process.
@@2guysandacoolerah ok! Thanks!
Looks real good, so where is my share 😂
Got me thinking about using the smokin it as a biltong box? Would I need the jerky drier too?
I think adding the dryer would help with the circulation of air.
Made jerkey on a dehydrator for years, once i used my smoker i never turned back.
I use both in the same recipe. Smoke then dehydrate
who knew? smoke acts as a mold preventer. great tip
Is it a good practice to include cure #1 in the 2% Equilibrium cure when smoke drying below 140F? I want to ensure shelf stability especially with a thicker cut of meat than what you show here?
In never hurts to add a little curing salt. With that being said, We only smoked our meat after it was finished drying. If you plan on smoking the meat before it finished drying, then I would 100% recommend curing salts.
@2guysandacooler Hi Eric, great video. This brings up a good question. You dried the meat at 110 degrees for 8hrs or more. Should it not have had a curing salt since it was in the danger zone for that long?
Hey Eric, you didn't respond in previous video☹️, so I ask here, I have whole milk powder so can I use it instead of non Fat dry milk powder for binding sausage? If not then why? What's the scientific reason? Thanks a lot..
lol. Let's see if we can come up with a good answer. The truth is that I'm merely speculating when it comes to your question as I don't believe the fat content in milk powder is the main issue. The main issue is how it's processed. As far as I know, the only "high heat" milk powder available is nonfat milk. This could be because the fat is separated prior to using as the fat (cream) is more valuable. It could also be because the fat might burn during the processing. Not sure. What I am sure of is that the milk powder used in sausage making needs to be labeled "High Heat". If you can find high heat whole milk powder, I'm sure that would work fine. The milk powders from the supermarket are generally not high heat. I think the only exception is one from Bob's Redmill, but the common brands of milk powder are usually "Low Heat". This low heat milk powder is better for ice cream making or yoghurt/cheese making. Hope that helps.
Nice Video. Merry Christmas and Happy New Years 2025.
#STAYSAFE
#PHILLYPHILLY 🇺🇸
surprised you did not use sn in any of your jerkies so how is this different than frowning upon all the safety necessary for dry cured salami etc? specially when you are putting it in danger zone for more than 2 hrs