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drying smoked beef jerky
- Thread starter shredder
- Start date
I like using London Broil for Jerky.
It's always on sale for about $2.00LB. , has very little fat and no bones.
Separate the sections from a 15lb chunk and they make nice BIG pieces of meat to make jerky out of.
I like soaking the meat in Sweet Soy Sauce then sprinkling it with a homemade rub and add extra hot pepper powder.
Smoke dry for about 8hrs +/-.
Buy it whole and uncut-whole pieces are about 15lbs each.
Cut into 1/4-1/2in thick slices.
Marrinate until the meat looks candied.
Set on a rack to glaze over (a fan helps)and then cold smoke.
I like using Oak and Hickory in my wood burning smokers.
Toss in the nuker for a couple seconds before eating.
Makes it warm and sticky from the palm sugar in the Sweet Soy(Kecap Manis).
Good stuff.
It's always on sale for about $2.00LB. , has very little fat and no bones.
Separate the sections from a 15lb chunk and they make nice BIG pieces of meat to make jerky out of.
I like soaking the meat in Sweet Soy Sauce then sprinkling it with a homemade rub and add extra hot pepper powder.
Smoke dry for about 8hrs +/-.
Buy it whole and uncut-whole pieces are about 15lbs each.
Cut into 1/4-1/2in thick slices.
Marrinate until the meat looks candied.
Set on a rack to glaze over (a fan helps)and then cold smoke.
I like using Oak and Hickory in my wood burning smokers.
Toss in the nuker for a couple seconds before eating.
Makes it warm and sticky from the palm sugar in the Sweet Soy(Kecap Manis).
Good stuff.
Sounds real good
cheap eye of the round