Tweet
Well, at my son's request, I finally got around to making some more jerky. 
No pictures of the prep but I had the Safeway meat department slice about 5 pounds of top round london broil. A little more expensive than just the top round but practically NO FAT to trim off.
I marinated it for about 36 hours (from Thursday afternoon til Saturday morning) in Richtee's Jerky Marinade.
If you haven't tried it, it's GREAT!! Here's the recipe.
I have a spreadsheet that I use where I have converted each ingredient into tablespoons per pound. I just enter the weight of the trimmed meat in pounds and it gives me the amounts of each ingredient in tablespoons for the batch.
Anyway, I fired up the SnP in gas mode this morning at about 8 am. I like using the SnP in gas mode for jerky or Canadian bacon because I can control the amount of smoke by adjusting the position of the can relative to the flame.
Ran it at in the 140s and 150s with hickory chunks for smoke. It was in the 50s outside today which is good. It helped keep the temps down. It was a bit breezy though so it was a bit of a challenge to keep the end to end temps even.
I couldn't fit all the meat on at once so as some of it dried removed it and added more. Here's the final batch on the smoker.
And finally the whole batch. Or at least what was left after me snacking on it all day. In the name of quality control of course.
Thanks for checking out my smoke.
Dave
No pictures of the prep but I had the Safeway meat department slice about 5 pounds of top round london broil. A little more expensive than just the top round but practically NO FAT to trim off.
I marinated it for about 36 hours (from Thursday afternoon til Saturday morning) in Richtee's Jerky Marinade.
If you haven't tried it, it's GREAT!! Here's the recipe.
Richtee's Red wine Jerky marinade
The mix I use for about 8 lbs. jerked beef is roughly:
8 Tbsp. Morton Tenderquick <Standard 1 tbsp/lb. meat..follow directions on bag!>
4 Tbsp fresh cracked black pepper
1/4 cup soy sauce- lo-sodium stuff works well for this
3 tbsp. powdered onion
2 tbsp. powdered garlic
2 tbsp. cumin
2 tbsp. ground red pepper
4 tbsp. Worchester
Enough red wine to dissolve the T.Q. when warmed in a pot and cover meat <couple cups, typically>
The mix I use for about 8 lbs. jerked beef is roughly:
8 Tbsp. Morton Tenderquick <Standard 1 tbsp/lb. meat..follow directions on bag!>
4 Tbsp fresh cracked black pepper
1/4 cup soy sauce- lo-sodium stuff works well for this
3 tbsp. powdered onion
2 tbsp. powdered garlic
2 tbsp. cumin
2 tbsp. ground red pepper
4 tbsp. Worchester
Enough red wine to dissolve the T.Q. when warmed in a pot and cover meat <couple cups, typically>
Anyway, I fired up the SnP in gas mode this morning at about 8 am. I like using the SnP in gas mode for jerky or Canadian bacon because I can control the amount of smoke by adjusting the position of the can relative to the flame.
Ran it at in the 140s and 150s with hickory chunks for smoke. It was in the 50s outside today which is good. It helped keep the temps down. It was a bit breezy though so it was a bit of a challenge to keep the end to end temps even.
I couldn't fit all the meat on at once so as some of it dried removed it and added more. Here's the final batch on the smoker.
And finally the whole batch. Or at least what was left after me snacking on it all day.
In the name of quality control of course.Thanks for checking out my smoke.
Dave
" -- 
Comment