Clay-Doh

I only tried liquid smoke once Chris, and the mix with the molasses, made it taste EXACTLY like BBQ sause! Was strange. It was great tastin, but it didnt taste like tradidtional jerky. Kinda like BBC beef!



Man...know I gott go get some flank steak (which makes the best jerky, lean, super tuff, long grain beef)

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Shiznik

Yep, its time for some Flank or London Broil and break out the ole smoker! You guys have me wanting some now.

Clay-Doh

Dang it...you got this post up near the top...and now my mouth is waterin.

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King Mike

i appreciate all the replys! i just have to make some... one more question though... what meat do you use or what turns out the best? just sliced thin unprocessed meat or deer burger meat or what?

Chris Couture

I usually slice the meat 1/8" or so thick and marinate it in the fridge overnight and then put it in the dehydrator and let it do it's thing. You want to get meat with a low fat content so it will last for a while and not sour. Let it air dry for a good bit before bagging it if you plan of doing so.



I have never used processed meats to make my jerky so I'm not sure how to approach that. I would assume you take the ground meat, put it into a sock and then smoke it or dehydrate it the same.

Clay-Doh

As said, flank steak, or london broil. It has very long, thick grains in the meat that run from one end to the other. If you cut it with the grain (not againts it) it makes for very chewy pieses of jerky. My personal favorite.

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steve-o

yes i have many , a 5 pound batch , 1 and a 1/4 cup teri, 1/2 cup soy ,1/3cup wooster 3 tbl brown sugar or honey 1 capful liguid smoke, i/8tbs b pepper, 1/8 tbscurry 1 teaspoon veg oil, i cut with the grain cause i like it chewy, i use dehydrators i got at acadmy in lafayette la , this is just one

steve-o

i get the sirloin tip extra lean or the low fatcontent chuck roast slice in half then cut with the grain 1/8 to 1/4 soak in marinade 8 hrs or over night, also pemmican can be awesome to eat, its considered the dessert jerky, and use your fav recipe and then tale berries and mash into the meat and then dry, or preserves, :clap

Jason

I had the best marinade a while ago on here....It's Allegro.

Take the meat and have it decently thin, soak it in water for a bit to bleed it. Squash out the water, then beat it with 1 of those toothy mallet tenderizers and soak about 5-6lbs to every botle of marinade for 8-10-12 hours then dehydrate it...Make you wanna smack your momma!!!!

Here is a pic of the bottle of marinade you can buy at most Winn Dixie's or Food World's...every so often Wallymart has it too...



BEST YOU'LL EVER TASTE!!!!:letsdrink