First time at making jerky. Smoked it with mesquite for about 4 hours. I didn't let it marinate long enough, and I should have left it out on the smoker for a bit more. But it came out alright. The guys at work really enjoyed it, though a few couldn't take the heat. I'm making another batch tomorrow. It's already in the marinade, gonna leave it in until I get home from work tomorrow, then get it on the smoker.
1/4 cup Worcestershire
1/4 cup teriyaki baste & glaze
1/4 cup KC Masterpiece marinade (classic steakhouse)
2 Tbls liquid smoke
2 Tbls soy sauce
and several shakes of Tapatio
dusted it with:
Chupacabra Cajun Blend
garlic powder
chili powder
course black pepper
crushed red pepper
Jerky
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Re: Jerky
That looks delicious!! Something else I got to try!!
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- OldUsedParts
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Re: Jerky
Looks great and brings back some tasty memories too - - - -
If you don't mind me asking, what cut of cow did you use for this
If you don't mind me asking, what cut of cow did you use for this
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Re: Jerky
10-4 IMHO Bambi makes the best jerky because of Venison being pretty much non-fat or marbling I've also cut my jerky cross-grain so that it's more chomper friendly. Sorry Tejano, got a little carried away.
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Re: Jerky
Txdragon wrote: What cut did you use for this?
It was cheap pectoral cuts that the butcher gave me for cheap.
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Re: Jerky
Tejano0369 wrote:Txdragon wrote: What cut did you use for this?
It was cheap pectoral cuts that the butcher gave me for cheap.
Good jerky cuts then as that should be some REALLY striated muscle!! Get as much as you can.
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Re: Jerky
Speaking of Jerky - - - it's pretty obvious that I really like SBs Campfire Steak Seasoning and the heavy cracked pepper flavor - - - - Tejano has me thinking about doing some Jerky and I think I'll use Campfire Steak Seasoning on them.
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