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Message
re: Making beef jerky.
Posted on 1/26/13 at 4:09 pm to hehatedrew
Posted on 1/26/13 at 4:09 pm to hehatedrew
It ain't the Liquid Smoke that gets to ya. It's the gobs of Cayenne I put in there. Will clear your sinuses in a flash. 
0
Posted on 1/26/13 at 5:59 pm to djrunner
When I make jerky I use top round sliced about 1/4 or 3/16. I get it sliced at publix and just leave it whole pieces that way you are not handling all the individual strips. After dehydrating or smoking in my Mak smoker I cut it into strips with a pair of scissors.
Posted on 1/26/13 at 8:52 pm to highcotton2
I've only mad beef jerky out of beef. Never made deer jerky personally. I've experimented with different homemade marinades and have finally found one that suits my taste. I'll post my recipe when I get home. The main thing that I have found is whatever cut of beef you use, it must be very lean. Any fat will make the jerky terrible and nearly break your teeth. The beef will still be delicious but the fat will hurt! Just a tip.
Posted on 1/26/13 at 9:13 pm to djrunner
Top round sliced thin is a great way to go. I've used the worcestershire and liquid smoke before with good results. I also like this one.
1/4 c. Soy sauce
2 tsp. Garlic salt
1/2 tsp. Black pepper
1/2 c. Water
Soak 2 - 3 hours and then dehydrate.
1/4 c. Soy sauce
2 tsp. Garlic salt
1/2 tsp. Black pepper
1/2 c. Water
Soak 2 - 3 hours and then dehydrate.
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