Hi Mtn seasonings mandarin teriyaki and some Hickory, 2lbs each.
Will post results.
Auber set at 200F
Jerky is hanging.
Looks delish. My thought is that the hickory overpowered the Teriyaki. When I do anything with Teriyaki (like the wings I posted a few days ago) I use a mild wood like Apple or Cherry.....or a mix. That seemed to enhance the sweetness of the teriyaki flavors I was looking for.
Nice trial run!!
That jerky sounds (and looks) great !
This is exactly yhe info I am after.
I'm an Aussie, in Vietnam, hard to find the equipment (probably will make it myself)...but also hard to find ingredients.
What I'd like to do is make Jerky, but with a smoked/cooked flavour....... I intend to supply the bars here so will need to do in quantity (small to start).
I only joined this site a couple of days ago and already getting ideas! Great work, Thanks !