Anyone else like jerky??
I just pulled 3 lbs out of my smokehouse and packaged it up. It also served as lunch....
How I make it..
Thinly sliced (1/8 - 3/16 inch ... 3 - 5 mm) ( by weight you will have less than 50% oof starting weight)
a fifth whiskey (750 ml)
Bbq sauce (16 oz - 500g) I prefer Sweet Baby Ray's
Worcestershire (16 oz)
Maple syrup (16 oz)
Mix all liquids.
Immerse the meat ( I use a covered flat tray) in marinade..
I put it in layers with crushed red ( dry,) pepper between layers and on top. .
Let sit for 10 days, longer if under 35 F.
Put on wire mesh racks for smoking.
Smoke with green wood ( I use apple) for 10 days.
Better flavor than commercial - without the excessive salt.
I just pulled 3 lbs out of my smokehouse and packaged it up. It also served as lunch....
How I make it..
Thinly sliced (1/8 - 3/16 inch ... 3 - 5 mm) ( by weight you will have less than 50% oof starting weight)
a fifth whiskey (750 ml)
Bbq sauce (16 oz - 500g) I prefer Sweet Baby Ray's
Worcestershire (16 oz)
Maple syrup (16 oz)
Mix all liquids.
Immerse the meat ( I use a covered flat tray) in marinade..
I put it in layers with crushed red ( dry,) pepper between layers and on top. .
Let sit for 10 days, longer if under 35 F.
Put on wire mesh racks for smoking.
Smoke with green wood ( I use apple) for 10 days.
Better flavor than commercial - without the excessive salt.
