Dehydrator Ground Beef Jerky - Smoking Meat Forums Using one of the many recipes out there and added a few things to rev it up a tad Marinade 2 tablespoon soy sauce 2 tablespoon worcestershire sauce 1 teaspoon ground black pepper 1 teaspoon ground lemon pepper 1 teaspoon curry powder (red) 1 teaspoon ginger powder 1 teaspoon garlic
Ground Beef Jerky - Smoking Meat Forums Mixing some for the jerky cannon 2 5 LBS GROUND BEEF 80 20 1 LB GROUND PORK 3 4 TSP CURE 1 1 TBSP SEA SALT 1 2 TBSP SEASONED SALT 1 TBSP GRANULATED GARLIC 1 TBSP GRANULATED ONION POWDER 1 2 TSP RED CHILI PEPPER FLAKES (Or more to taste) 1 TSP HOT SMOKED PAPRIKA (To taste) 1 TBSP COARSE
Meat tenderizer in jerky? - Smoking Meat Forums My recipe for jerky does call for InstaCure (see below) I used to put it in, but haven't added it for years I think the salt provides enough preservation Perhaps the tenderizer is used as a sort of curing agent? John's Beef Jerky Recipe For ten pounds of ¼" sliced beef Use London broil, top round, or flank steak Must be lean
Recipe needed for jerky using Morton Tender Quick in mariande form Here is my recipe for Beef Jerky: This is for 5 to 6 pounds of sliced meat 5 - 6 pounds sliced beef 3 cups Shasta cola 1 2 cup Soy Sauce 1 2 cup Worcester sauce 2 tbs course grnd black pepper 2 tbsp Onion Powder 2 tbs Granulated Garlic powder 2 tsp hot sauce 1 2 cup liquid smoke 5 heaping Tbls Morton Tender Quick Make sure marinade covers the
Beef Jerky Recipe - Smoking Meat Forums The following recipe is what I use for both beef jerky and ground beef jerky sticks I like jerky to have intense flavor, without being overly salty or sweet This recipe offers a nice balance, and can easily be moved into the hot category by adding a tablespoon or two of habanero hot sauce I've done it and like it both ways
Making Beef Jerky on the WSM - Smoking Meat Forums Barbeque Beef Jerky Recipe on the 22 5" WSM Came out tender and delicious! 3 5 lbs of raw meat would fit in the WSM if split between the two grates A little less than 2 lbs will lay flat on a grate For 3 1 2 lbs of beef, bump the 2 3 cup quantities up to a cup, the Worchester up to 1 3 cup, the spices to 2 tsp, and the cure to 3 4 tsp
Beef Jerky too Tough - Smoking Meat Forums Help! 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 on pit boss questions? - Smoking Meat Forums It definitely takes some time for the jerky to finish in the side smoker box But man it made for some fine jerky Started with a total of 6lbs of meat time it smoked I ended up with a touch over 2 5lbs Smoked the jerky with Bear Mountain smokey bbq bourbon pellets pit boss classic mixed 50 50
Jerky without using cure? - Smoking Meat Forums I have been making beef and deer jerky in my MES40 by running the temp at 185-190 for 2 1 2 - 5 hours without using cure Haven't had any problems, but was curious what others think about not using cure at higher temperatures
Making jerky in a vertical charcoal smoker - Smoking Meat Forums Of course, The problem with beef jerky, is that it costs about as much as really good scotch So I decided to make my own Besides, every man should possess a wide range of fire based cooking skills, because fire is awesome - and cooking with fire is even better Take away the machismo and the fact remains that I want a bucket of beef jerky