Had BOGO on London broils at the Harris-Teeter. Naturally my thoughts turned to jerky.
Set the slicer at 3/16 this time. Thought I'd try a thinner jerky this time and see what happens.
Altered my recipe just a tad. Added some meat tenderizer this time and cut the soy in half. Trying to reduce salt a little.
The Rub.
The Marinade.
The Recipe
4 lbs London Broil (sliced about 3/16” thick)
Marinade:
¼ cup of soy sauce
½ cup of molasses
¼ cup of Thick L & P Worcestershire sauce
½ cup L & P Worcestershire sauce
½ cup Coke
1 teaspoon sugar
Seasoning:
1 ½ tablespoons of garlic powder
1 ½ tablespoons of onion powder
1 tablespoon of black pepper
1 teaspoon paprika
1 teaspoon McCormick’s Meat Tenderizer (No MSG)
4 tablespoons of Morton Tender Quick
Mix the wet ingredients separate from the dry. Make sure the sugar dissolves well. Then evenly sprinkle dry ingredients over meat and lightly rub. Flip meat and repeat. Put in gallon Ziploc for 2 hours. Then lay the meat in a 1-gallon zip lock bag. Add one layer at a time. Once one layer is done I apply some marinade in-between layers. Put 2 lbs in each gallon bag to marinate in 1 cup of marinade per bag. Add next layer of spiced meat then add additional marinade over top of next layer and so on. Tender Quick should be 1 tablespoon (TBS) per each pound of muscle meat. Refrigerate for 24 hours, and then lightly rinse meat under cold water and pat dry before dehydrating or smoking.
Slice up the meat.
Rubbed it on both sides.
Added the marinade per the recipe and bagged it up for 24 hours.
Took out of fridge after 24 hours.
Got it all rinsed and dried off and ready to go smokin.
Going with Peach and Apple dust in the HAAS.
And a hickory log. Trying to smoke at 135 this time. Real small fire.
Should take about 6 hours.
The temps varied from 125 -150. I can live with that. Got some nice TBS going.
Looking pretty done to me.
I let it sit here overnight and bagged it up the next day.
It came out quite good I think. Great flavor.
Thanks for tuning in.
Set the slicer at 3/16 this time. Thought I'd try a thinner jerky this time and see what happens.
Altered my recipe just a tad. Added some meat tenderizer this time and cut the soy in half. Trying to reduce salt a little.
The Rub.
The Marinade.
The Recipe
4 lbs London Broil (sliced about 3/16” thick)
Marinade:
¼ cup of soy sauce
½ cup of molasses
¼ cup of Thick L & P Worcestershire sauce
½ cup L & P Worcestershire sauce
½ cup Coke
1 teaspoon sugar
Seasoning:
1 ½ tablespoons of garlic powder
1 ½ tablespoons of onion powder
1 tablespoon of black pepper
1 teaspoon paprika
1 teaspoon McCormick’s Meat Tenderizer (No MSG)
4 tablespoons of Morton Tender Quick
Mix the wet ingredients separate from the dry. Make sure the sugar dissolves well. Then evenly sprinkle dry ingredients over meat and lightly rub. Flip meat and repeat. Put in gallon Ziploc for 2 hours. Then lay the meat in a 1-gallon zip lock bag. Add one layer at a time. Once one layer is done I apply some marinade in-between layers. Put 2 lbs in each gallon bag to marinate in 1 cup of marinade per bag. Add next layer of spiced meat then add additional marinade over top of next layer and so on. Tender Quick should be 1 tablespoon (TBS) per each pound of muscle meat. Refrigerate for 24 hours, and then lightly rinse meat under cold water and pat dry before dehydrating or smoking.
Slice up the meat.
Rubbed it on both sides.
Added the marinade per the recipe and bagged it up for 24 hours.
Took out of fridge after 24 hours.
Got it all rinsed and dried off and ready to go smokin.
Going with Peach and Apple dust in the HAAS.
And a hickory log. Trying to smoke at 135 this time. Real small fire.
Should take about 6 hours.
The temps varied from 125 -150. I can live with that. Got some nice TBS going.
Looking pretty done to me.
I let it sit here overnight and bagged it up the next day.
It came out quite good I think. Great flavor.
Thanks for tuning in.
