Bushmoot beef jerky

[Greenbeard]

Had a go at making some beef jerky at the bushmoot. I was experimenting with a frame which doesn't require cordage.

I cut the beef about 6mm thick and seasoned with garlic salt and paprika.

It was cold smoked over two days, with a mixture of ash, poplar and pine wood chips. Here is the finished product.

 

[Woody girl]

Looks realy tasty! I like to marinade with sweet chilli sauce. Adds a nice kick.

 

[Robson Valley]

Were you able to cover the tripod to hold in the smoke? Two days was enough?
If you ever get the chance, try using fruit wood ( apple, cherry, plum, pear, etc.)

 

[Janne]

Looks really tasty!

You are lucky no animal or Janne was around when you were not....

I like to smoke over juniper, both the needles and wood.

 

[Robson Valley]

I like the rack and the tripod = not a bit of cord needed for a good volume of meat.
Which cut(s) of beef did you use?

No First Nations people would be caught smoking meat over conifer wood.
Just leaves too heavy a smoke.
Alder grows across this continent = very good for fish and red meat.

I prefer to use fruit woods, apple in particular. Birch is too much tar.
Commercial is mesquite and hickory which are too sour.
Conifer is like turpentine.

 

[Dark Horse Dave]

And very good it was too! Impressive stuff. Thanks for sharing!

Sent from my Moto E (4) using Tapatalk

 

[John Fenna]

It was very tasty indeed - thanks for the taster!

 

[Greenbeard]

Interesting! Thanks for the suggestions regarding the wood choice, fruit wood sounds good too but unfortunately there was none in the wood, I only used a small amount of pine (I got the idea from a type of green tea from China which is smoked over pine needle fires)
I covered the top of the tripod with a large cotton sheet, I did want to try this rack with foliage but mass deforestation wasn't permitted on site haha. I found two days plenty, the meat cracks when bent so I guess it's dry enough.
The meat was a large rump joint with little fat about 2kg

 

[Greg]

Was indeed, as already mentioned, very tasty...

 

[Robson Valley]

Yummy, all the same. Wood: I'd try Rowan, any sort of plum-thing (sloe?) Crategus Hawthorne would be worth a go.
Broom handle size and bigger (split). I have been gifted a lot of apple.
In chunks, I soak it well over 24 hours and that sits in a steel dish, right on the fire coals/grill burner.
Hard to keep it from going too hot.
Your cold smoke set-up looks very useful.

 

[Janne]

Yes, the set up seems to be excellent portable one.
For a permanent one, check out SGL's thread about the Moose/Elk hunt.
He has dug down the smoke canal into his lawn. A good distance between the fire/smoke box and meat box.

No Same would be caught smoking his Reindeer over fruit wood.
If they had fruit wood, which they do not.
Alnus is the hardwood they would use. Juniper for a stronger taste ( and longer keeping)
Alnus - Alder in English?

I do not think Birch would be tasty. Never tried.

Smoked/dried Rump should last long, as there is very little fat that can go off.

As tasty as it looks like, your problem is not keeping the meat over extended time, but keeping it for yourself!

 

[Robson Valley]

Alnus is the Latin genus to which the Alders belong.
There are 10 different species and 6 subspecies in Canada.
First Nations all across the continent use Alder.

Same have no native fruitwoods so they would never know the flavor.
One big butcher shop here is smoking with birch, I don't like it at all.

The smoke does prevent the meat fats from going rancid.
Not that there's very much in any wild game as it is.

Smoking for flavor is a far cry from serious smoking for preservation = hard. Black. Dry.
Pounded with rocks then rehydrated which helps to wash out some smoke.
Do up you family share with 1,500lbs salmon im the smoke house.