Baby Sister has her annual no guys allowed mountain hike coming up and thinking we'd try some thing different.
Eye of Round (on sale), I usually use for jerky, not too tuff and no fat to chance turning rancid. Cut into 1/16 to 1/8” slices diagonal with the grain w/ my knife. Across the grain it gets no chew and breaks easily when twisted for testing while with the grain, only works for politicians.
- Adolph’s Tenderizer, Honey, Lea & Perrins, Garlic, Onion
- Cure, Claude’s, Brown Sugar, Cajun Power, Honey
- Cure, Apple Vinegar, Brown Sugar, JJ’s, Garlic, Onion
- Cure, Teriyaki Sauce, Soy Sauce, Lime, Honey
No cure in the first, never used cure in jerky before. I added ½ t. to the other three.
Normally I use this for my marinade:
1 qt. water
1/3C Canning Salt
½ C Brown Sugar
1/4 C Maple Syrup (Grade B) or Honey
¼ C Lea & Perrins
½ t Garlic
¼ t Onion
½ t Red Pepper flakes
If no smoke add, a cap of liquid smoke.
What I did this time:
I marinated for 48 hrs.
Brought the smoker up to 250, lite the AMPS, added the jerky. 0ne hour later reduced the box temp to 120, opened the vent full, beautiful apple smoke chugging out.
Smoked it for 6 hours (till the smoke ran out) BTW if you did not realize, vent position not only determines dryness, but all smoke consumed. Full open uses more pellets but drys faster. Vent cracked longer moister smokes.
Moved it to the dehydrator. Will continue till completely dry.
Completely dry and bagged for Baby Sis's consideration. I really wasn't pleased with this jerky I cut the meat muscles at about a 30 degree angle from the grain, but I must have then cut the meat too thin. Yes its chewy, but it breaks apart, no pull at all. I am not ruling out the two day marinade either, especially since I tried using cure. That may well be the difference.
Either way its edible, has some good tastes and needs no refrigeration.
I think I will go back to my old style, I should get in a new 1/2 gallon of syrup this week.
When I do another batch, hopefully soon, I will post it.
Thanks for looking in.