I made an initial visit to Texas Slabs over in Mansfield the other day and walked out with a Wagyu Ribeye, some Beef Ribs and an Angus Tri Tip around 3#’s.
I did not think much of the taste I got after cooking the marinaded Tri-Tip to 132 degrees or so. I will not be using that recipe again but that did not quite solve my problem.
I decided after a night in the fridge to slice it up , bathe it in a second jerky marinade and put it back in the smoker.
So far so good.
1st Jerky
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Re: 1st Jerky
You have my attention; let us know how it turns out
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