Beef Jerky Recipe - Smoking Meat Forums
Jul 13, 2017 · 1. Put sliced beef in a 1 gallon Ziplock bag. Combine all curing ingredients and pour into the bag. Squeeze out as much air as possible and marinate overnight in the refrigerator, or up to 2-5 days. 2. Fire up the smoker to 145-150F. 3. Smoke at 145-165F for 5 to 6.5 hours. Lower temp, longer time.
Meat tenderizer in jerky? - Smoking Meat Forums
Mar 16, 2017 · 3 2¼ t tablespoons kosher salt. 1 ¾ t tablespoon onion powder. 1 ¾ t tablespoon garlic powder. 1 ¾ t tablespoon black pepper, ground to taste. 1 ¾ t tablespoon garam masala (optional – I don’t use) 2 ¼ t level teaspoons InstaCure (optional – I don’t use) ½ 2T cup Jack Daniels (optional) Last edited: Mar 16, 2017.
How do you make thin style beef jerky? - Smoking Meat Forums
Bend Oregon. May 13, 2016. #2. A slicer is what you need to get super thin slices. If you ask the butcher they may be able to slice it thin for you when you buy the meat. The store I shop at the butcher will slice it as thin as 1/8". If you do it yourself make sure the meat is …
thick jerky recipe and questions. - Smoking Meat Forums
Dec 19, 2016 · It is about two inches wide, 5 inches long and 1.5" thick, at it thickest point. It has a smoke flavor. I searched for thick jerky on the site, but did not find what I was looking for. When you cut this jerky and leave it out for a while, the cut end gets dry and looks like it …
FAVORITE JERKY MARINADES?? Please share yours!
Dec 20, 2017 · Well, I just made 5 different kinds of jerky with 5 different marinade ideas. The 3 that are my new favorites are: BWW Caribbean Jerk BBQ sauce. This is pretty basic. Buy the Caribbean Jerk sauce from Buffalo Wild Wings. Add Cure #1 to sauce. Marinate beef jerky strips in the sauce for 2 days.
Beef Jerky too Tough - Smoking Meat Forums
Jun 10, 2017 · I've been making jerky for a year now and have flavor just what i want but jerky is so tough some times it nearly impossible to chew. I usually use eye of round or top round cut across grain 1/4" thick and smoke in YS 480 till bends and cracks but doesnt snap at around 165 degrees. Jerky usually is so fibrous that you can't bite off a piece and ...
Recipe needed for jerky using Morton Tender Quick in mariande …
Nov 28, 2011 · (please read jerky notes about cure) ¼ c. Honey; 1 cup Barbecue sauce; Slice the meat to your preferred thickness Mix all ingredients except the last 2 Place meat in a Ziploc bag and refrigerate for 24 hours. After 24 hours remove from refrigerator, place meat in a colander remove meat and blot dry.
Beef Jerky "Sweat", how to avoid? - Smoking Meat Forums
Mar 7, 2014 · Dehydrate 4 hours 2. Put into air tight container to equalize moisture 3. Package After step 2 some pieces start to sweat. I'm worried if I package it like this the jerky will go bad faster due to the moisture in the packaging. However I dont want the jerky TOO dry either, hence the reason for step 2 in the first place.
Beef jerky advice - Smoking Meat Forums
Jul 22, 2024 · Ingredients: 1 six pack of Shiner Bock (or your favorite dark beer) 1 cup Dale's Original Steak seasoning 1/4 cup Worcestershire sauce 3 TBS Brown Sugar 1 TBS Morton's Tender... www.smokingmeatforums.com. DieselTech and hooked on smoke.
Ground Beef Jerky recipe - Smoking Meat Forums
May 14, 2020 · Meaning if u have a pack of seasoning for 25 pounds of jerky and u are doing 10 pounds of meat I do 3% x 10 pounds = 4.8oz of seasoning to mix in. Math is (.03 x 160oz = 4.8oz) but its better to measure everything in grams because fractional numbers are no ta problem where 3/4 or .75 of a pound is 12 ounces 7.5 ounces and the difference is ...