beef jerky chucksters (aka smitties) style

[crusty ol salt]

well heck the grandson aint the only one who likes jerky. but i like mine with a little more kick so i tried this recipe

1 Cup Soy Sauce
1 Cup Worcestershire Sauce
2 tsp Salt
1 tsp CBP
1 tsp Garlic Powder
1 tsp Onion Powder
1 Tbsp chcuksters (aka smitties)
*** Cure #1 dissolved in ¼ cup water Please adjust the amount of cure in accordance with the weight of the meat you a processing


poured over 2 lbs 11 oz of eye of round, in the fridge for 20 hours. it should have went into the smoker this afternoon but the wind was not playing well with others....

Loaded the dehydrator







and i will post final pics tomorrow after get gets a good nights sleep

[Richtee]

looking good... should have a bit of heat. Eat two for best results

[crusty ol salt]

looking good... should have a bit of heat. Eat two for best results

i am thinking next time out 2 tbsp of chucksters

[Fishawn]

..... I wanna try some Hot Whang in jerky next thyme

[crusty ol salt]

..... I wanna try some Hot Whang in jerky next thyme

chicken hot whang jerky? or beef or both?

[Fishawn]

chicken hot whang jerky? or beef or both?

I was thinking on beef or pork jerky...... On the topic of jerky tweeking........ Wonder if Tanya & Marty (or Tanya ) have played around with the Tatonka Dust on/in jerky (beef-Elk-Bison, etc.)..... That stuff shouts red meat to me... Although I have made fresh (grilling) sausages out of it with pork & they were really good..... Can't wait to get some more to play with

[crusty ol salt]

final weight 1 lb 2 oz

[crusty ol salt]

Just saving a revision or 2

1 Cup Soy Sauce
1 Cup Worcestershire Sauce
1 Tbsp Ketchup
2 tsp Salt
1 tsp CBP
1 tsp Garlic Powder
1 tsp Onion Powder
1 Tbsp chcuksters (aka smitties)
*** Cure #1 dissolved in ¼ cup water Please adjust the amount of cure in accordance with the weight of the meat you a processing

[DDave]

..... I wanna try some Hot Whang in jerky next thyme

I sprinkled some on about a half a batch awhile back. Was good.

One of these times I'll try and dissolve some in with the marinade. Don't know if that would work well or not.

Dave

[TATONKA3A2]

That finished product looks great! I bet it has some kick!!!

I was thinking on beef or pork jerky...... On the topic of jerky tweeking........ Wonder if Tanya & Marty (or Tanya ) have played around with the Tatonka Dust on/in jerky (beef-Elk-Bison, etc.)..... That stuff shouts red meat to me... Although I have made fresh (grilling) sausages out of it with pork & they were really good..... Can't wait to get some more to play with

We have with beef, venison, buffalo, and goose - all been really good. A favorite now with everyone is when we take the Prime Rib jerky flavor and mix that up and sprinkle Tatonka Dust on the pieces just as they go on the smoker. We played around too adding smittys to others and they were defiantly beer drinking pieces!!

[crusty ol salt]

I am getting ready to vacuum tumble some jerky today

[SMOKE FREAK]

Heck yeah Marcus...I like the sound of it...Gotta be some good stuff...

[HawgHeaven]

Sorry I'm a bit late to this partay, butt that looks and sounds great Padre!

[Bearcarver]

Looks Mighty Tasty, Padre!!

With me, the hotter it is the longer it lasts!!

Bear