Picked up some stew meat on clearance at Sam's. Grabbed the last two. Been looking for an easy recipe, one I can tweak. Ultimately I want to use this on venison in the smoker.
After trimming I got two 4 Lbs. batches, loosely sealed in a foodsaver bags. One bag has about 6 dashes of worcestershire sauce, the other teriyaki sauce. Don't really need the extra salt, but looking for the flavor.
Being in chunks, I may do this in the dehydrator. I want to see how this tastes. Tough to keep the temps down in the GOSM right now, and the hotplate won't get hot enough.
PER POUND OF MEAT
1 Tbls. Morton Tender Quick
1 Tbls. Brown Sugar
1 tsp. Garlic Powder
1 tsp. Onion Powder
1 tsp. Fresh Course Black Pepper
¼ tsp. Cayenne Pepper
About an inch thick at most. What do you think....48 hours? 72?
After trimming I got two 4 Lbs. batches, loosely sealed in a foodsaver bags. One bag has about 6 dashes of worcestershire sauce, the other teriyaki sauce. Don't really need the extra salt, but looking for the flavor.
Being in chunks, I may do this in the dehydrator. I want to see how this tastes. Tough to keep the temps down in the GOSM right now, and the hotplate won't get hot enough.
PER POUND OF MEAT
1 Tbls. Morton Tender Quick
1 Tbls. Brown Sugar
1 tsp. Garlic Powder
1 tsp. Onion Powder
1 tsp. Fresh Course Black Pepper
¼ tsp. Cayenne Pepper
About an inch thick at most. What do you think....48 hours? 72?
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