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2nd Batch of Jerky is better

post #1 of 4
Thread Starter 

Just did another batch of jerky in the Christmas dehydrator with a few changes. Added 1/2 can of chipotle chilies to the marinade for extra heat and more red pepper. Also sliced the london broil across the grain for a softer chew (gf's request). Read about the meat breaking up if you cut this way but it's holding together very well. Heat level is just about right.JERKY.jpg

post #2 of 4

Looks great.  Can you spill with the rest of the details?  What else in the marinade?  Did you smoke or just dehydrate?

post #3 of 4
Thread Starter 



Thanks Dude...marinade was 2/3 cup whoosy sauce, 2/3 cup soy sauce, 1 fat tbl of honey, 2 tsp bp, 2 tsp onion powder, 1 tsp Wrights liquid smoke, 2 tsp red pepper flakes and the added 1/2 small can of Chipoltes whizzed up with the marinade in a food processor to liquify them. Also sliced the meat a little thinner this time, instead of the 1/4 inch I did at first. Did not smoke first, just dehydrated, and took about 2 hours. Only have a ECB with some mods for now so trying to get a handle on controlling temps etc. Presently have my first chuckie in the ECB now...hopefully it will be edible tonight around 6 or it's gonna be a pizza night. Little worried over it and might have to crack that first beer soon to calm down

Quote:
Originally Posted by Chef Willie View Post

Just did another batch of jerky in the Christmas dehydrator with a few changes. Added 1/2 can of chipotle chilies to the marinade for extra heat and more red pepper. Also sliced the london broil across the grain for a softer chew (gf's request). Read about the meat breaking up if you cut this way but it's holding together very well. Heat level is just about right.JERKY.jpg

post #4 of 4

Looks just right!!!

 

 Craig

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