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italian sausage jerky

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Post Mon Apr 15, 2013 12:36 am
chrish well done
well done

Posts: 885
Location: Melcher IOWA
making a 2lb batch using HiMountain jerky cure, last tues i cooked 2 lbs and there was hardly any grease left over in the pan so the fat content is low, gave it probly an hour in the hickory/pecan mixed smoke.
almost done in the dehydrator,





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Post Mon Apr 15, 2013 9:20 am
ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 7576
Location: Stoughton, WI
When I see "jerky" I automatically think "beef" so the results should be interesting.

Post Mon Apr 15, 2013 11:55 am
beercuer User avatar
well done
well done

Posts: 2288
Location: Southern Californy
That's an inspired idea, Chrish! I am impressed how you fashioned the sticks.
Got beer???

Post Mon Apr 15, 2013 3:59 pm
chrish well done
well done

Posts: 885
Location: Melcher IOWA
i thought i had posted something about this, another person we know here in town done it and it was pretty good and the fat content was alot lower then i had thought.

anyway i use a jerky gun.
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Post Mon Apr 15, 2013 10:46 pm
beercuer User avatar
well done
well done

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Location: Southern Californy
Oh my! I'll be...! Is that ever cool or what?
Got beer???

Post Tue Apr 16, 2013 8:43 am
Griffin well done
well done

Posts: 3312
Location: Dallas, Texas

Very cool. I've been thinking about getting into jerky. For health reasons as its a high protein snack. Don't trust the stuff that they sell at stores. Would rather I know what went into. Kudos to you. Well done.

Post Tue Apr 16, 2013 6:51 pm
chrish well done
well done

Posts: 885
Location: Melcher IOWA
took some samples to work today and they loved it, and there response wasn't like (ya thats ok or not to bad) it was (WOW can i have more) this might go big, a few of them today asked if i would make them a pound or so
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Post Tue Apr 16, 2013 9:03 pm
Dyal_SC well done
well done

Posts: 3712
Location: Lexington, SC
Looks delicious! I need to make some more myself. What's your process?
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Post Wed Apr 17, 2013 4:53 pm
chrish well done
well done

Posts: 885
Location: Melcher IOWA
just italian sausage, mix in the Hi Mountain jerky, let it sit for 12hour in the fridge,
make the strips out of it
i put mine in the smoker and cold smoke it for an hour or so and then into the dehydrator until its to your liking.
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Post Wed Apr 17, 2013 9:34 pm
Dyal_SC well done
well done

Posts: 3712
Location: Lexington, SC
chrish wrote:
just italian sausage, mix in the Hi Mountain jerky, let it sit for 12hour in the fridge,
make the strips out of it
i put mine in the smoker and cold smoke it for an hour or so and then into the dehydrator until its to your liking.


About how long do you stick it in the dehydrator? For really lean cuts of venison, like the ham, I grind it up and let it go for about 6 hours in my cheap Oster dehydrator...seems like it really dries out though and it's like leather. For the other types of jerky I've made, I've let it go for longer.....that's been when the venison has been combined with beef trimmings for a fattier cut. Usually that goes for about 8 or 9 hours. Seems a little more tender.
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Post Thu Apr 18, 2013 5:55 am
chrish well done
well done

Posts: 885
Location: Melcher IOWA
drying times will very but i go 3 hrs and the first 30 min i have the heat all the way up then i back it down to 130 to 135 deg, then i turn it off and let the jerky to cool off to get a better idea on how much more to dry, and it needed to dry more so i turned back on for another hour and turned it off, i had to work the next day when i got back home it need to dry alittle more so i gave it 1 more hour but i wanted to leave it just alittle soft.
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Post Mon Apr 22, 2013 12:40 am
chrish well done
well done

Posts: 885
Location: Melcher IOWA
picked up 7lbs of I.S. and ive got 5 ppl wanting a pound of it, not really shure but have an idea on the selling price for it.
beef jerky goes for around $10 lb, deer meat can range from $15-$20 lb.
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