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My latest go-round with beef jerky - NEED HELP w/ QVIEW!!

post #1 of 4
Thread Starter 

A couple months ago, I got ahold of a whole top sirloin.  I cut it up into steaks and I had some really lean portions I decided I would cut up into strips about 1/4" thick and about 1" wide (against the grain).  I stuck it in the freezer until I had a chance to do some research.  I finally came up with a recipe I thought would be great and gave it a try:

 

Jerky Marinade (for 3 lbs raw meat)

1 cup Soy sauce

1/4 cup Worchestershire sauce

3 T MTQ

3 t brown sugar

2 T bbq rub

3 T cracked black pepper

1 T granulated garlic

 

I put the meat in the marinade and let it soak for 2 hours in the fridge.  Took it out and thoroughly rinsed all the pieces of meat.  I then placed them on my smoker rack (not touching) and thinned down some of my home made bbq sauce with some apple juice.  I brushed all the strips of meat with a light coating and sprinkled with some more cracked black pepper.  Next, I put it in the smoker at 160 deg. with some hickory smoke.  I checked it after an hour and added more wood chips to the tray.  (I have a MES 40) at two hours it was done to my liking... I like a little moisture left in it, but done enough it cracks when bent. 

 

All in all, it turned out great!!  It tastes similar to the kippered beef steak you buy in the store.

 

I am thinking about doing the next round without MTQ.  Should I just add 1 Tablespoon of salt in place of the MTQ and let soak over night?

 

Any help would be appreciated!

 

Thanks for looking!

 

Below are some pics... Sorry, This is about all the jerky I have left... LOL

jerky2.jpgjerky1.jpg


Edited by mrrmobile - 11/13/11 at 12:57pm
post #2 of 4

Your recipe is almost identical to mine, except I smoke at very low temps (<100*) and then dehydrate the jerky (usually venison) overnight.  I have always done it w/o MTQ; just remember that you have to handle storage differently if you do not cure it. 

 

I do not rinse off the pieces as they come out of the marinade.  I just put them directly on the smoker racks as they come out of the marinade.

 

The soy sauce has plenty of salt; I would not add any more as it will not help with the curing process.

post #3 of 4

It sure looks good, too bad you didn't have a few more pics!

post #4 of 4

looking good!

 

i agree rinsing it off will remove alot of that flavor you want to keep on there.  Also with MTQ i usually leave it in the marinade for atleast 24hours to make sure the cure gets thoroughly into the meat.  just my 2 cents

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