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First Jerky Smoke w/Qview

post #1 of 5
Thread Starter 

First time trying jerky...

Got a london broil and had it sliced thin by the butcher. Cut into strips and marinated in: soy, worcestershire, rum, onion, garlic, pepper, tenderquick. A recipe I found on the forums here.

 

 

 

 

Laid out after a night of soaking. Cracked some fresh pepper on it.

 

 

 

Loaded up at around 150° with hickory

 

 

 

A peek a little in to the cook

 

 

 

And the result! Maybe cooked a touch too long (about 3 hours total) but came out delicious and everyone loves it! A great smoke and flavor

 

:drool:

post #2 of 5
Looks great! I've got a London in the freezer I'm fixing to do. Gonna cure this one for the first time. I usually just marinade with half allegro hickory and half spicy and add some pepper flake and black pepper. Then in the dehydrator.Between the wife and oldest daughter it doesn't last long enough to need curing. That recipe sounds good what are the amounts if you don't mind? Don't wanna use hickory marinade and then smoke.
post #3 of 5
Thread Starter 

I used the Pepper Jerky from this list. I should add red pepper flakes next time, that sounds good

 

Quote:

 

Honey Barbecue

For 4lbs.

 

    2 tsp coarse grind black pepper
    2 tsp chili powder
    2 tsp garlic powder
    ½ tbsp onion powder
    ½ cup Apple juice
    ¼ cup brown sugar
    ¼ cup Soy Sauce
    ¼ cup burgundy
    1.5 tsp Morton® Tender Quick® per pound of meat.(please read jerky notes about cure)


    ¼ c. Honey
    1 cup Barbecue sauce


Slice the meat to your preferred thickness
Mix all ingredients except the last 2
Place meat in a Ziploc bag and refrigerate for 24 hours.

After 24 hours remove from refrigerator, place meat in a colander remove meat and blot dry.
Brush one side with honey and the other side with Barbecue sauce, crack some pepper on each side and place in smoker or dehydrator.

 

Pepper Jerky
For 1-1.5lbs.

 

    1 Tbl. Worcestershire
    ¼ cup Soy Sauce
    3 Tbl. Captain Morgan
    1 tsp onion powder
    1 tsp garlic powder
    1 Tbl coarse grind black pepper
    1.5 tsp Morton® Tender Quick® per pound of meat.(please read jerky notes about cure)

 

 

Slice the meat to your preferred thickness
Mix all ingredients.
Place meat in a Ziploc bag and refrigerate for 24 hours.

After 24 hours remove from refrigerator, place meat in a colander remove meat and crack some pepper on each side and place in smoker or dehydrator.


 

Spicy Orange
For 1-1.5 lbs.

 

    zest from 1 orange
    Juice from orange
    1 tsp orange extract
    2 teaspoon red pepper flakes
    2 Tbsp. brown sugar
    1 tsp garlic powder
    ¼ cup Soy Sauce
    1 Tbsp. Worcestershire
    ¼ cup cider vinegar
    1 teaspoon Chili Powder
    1.5 tsp Morton® Tender Quick® per pound of meat. (please read jerky notes about cure)


Slice the meat to your preferred thickness
Mix all ingredients.
Place meat in a Ziploc bag and refrigerate for 24 hours.

After 24 hours remove from refrigerator, place meat in a colander remove meat and crack some pepper on each side and place in smoker or dehydrator.

 

 

Honey Mustard
For 1-1.5 lbs.

    ¼ cup apple cider vinegar
    1 heaping teaspoon dry mustard
    1/4 cup Soy Sauce
    1 Tbsp. Mustard Seed
    1/2 tsp. chili powder
    1 tsp Rosemary
    1 tsp coriander
    1.5 tsp Morton® Tender Quick® per pound of meat. (please read jerky notes about cure)


    ¼ cup honey
    ¼ c. Dijon mustard

Slice the meat to your preferred thickness
Mix all ingredients except the last 2
Place meat in a Ziploc bag and refrigerate for 24 hours.

After 24 hours remove from refrigerator, place meat in a colander remove meat and blot dry.
Brush one side with honey and the other side with Dijon mustard, crack some pepper on each side and place in smoker or dehydrator.

Burgundy Jerky
For 1-1.5 lbs.

    1/4 cup Merlot or burgundy
    1/4 red wine vinegar
    1/4 brown sugar, if using Dark Brown Sugar omit the molasses
    1 Table liquid smoke
    1/4 cup soy sauce
    1 tbsp Worcestershire
    3 garlic cloves chopped
    3 tbls Molasses, if not using Dark Brown Sugar
    1 Teaspoon garlic
    1 Teaspoon onion powder
    1 Teaspoon red pepper
    1 Teaspoon Coarse Black Pepper
    1.5 tsp Morton® Tender Quick® per pound of meat. (please read jerky notes about cure)


Slice the meat to your preferred thickness
Mix all ingredients
Place meat in a Ziploc bag and refrigerate for 24 hours.

Coconut Jerky
For 1-1.5 lbs.

    1 tsp ground ginger
    1 tsp ground coriander
    ½ tsp chili powder
    3 tbsp brown sugar
    1 tsp coconut extract
    ½ c. coconut milk
    3 Tbsp Malibu coconut rum.
    1 cup Pineapple Juice
    1/4 cup Soy Sauce
    1.5 tsp Morton® Tender Quick® per pound of meat. (please read jerky notes about cure)


Slice the meat to your preferred thickness
Mix all ingredients
Place meat in a Ziploc bag and refrigerate for 24 hours.

Teriyaki Jerky
For 1-1.5 lbs.


    1/2 cup of Teriyaki
    1/4 cup Red Wine Vinegar
    1 cup Pineapple Juice
    1/4 cup Soy Sauce
    1 Teaspoon Coarse Black Pepper
    1.5 tsp Morton® Tender Quick® per pound of meat. (please read jerky notes about cure)

Slice the meat to your preferred thickness
Mix all ingredients
Place meat in a Ziploc bag and refrigerate for 24 hours.

 

 

I use 1.5 teaspoon of Morton® Tender Quick® to each 1lb of ground or thin sliced meat 1/4". Morton® Tender Quick® suggests 1 tablespoon per/lb for thin sliced meat 1/2", but their curing process is for a dry cure and for 1 hour which is different than what is outlined here. This is your decision!

post #4 of 5

It looks very tasty.

Happy smoken.

David

post #5 of 5
Thanks a lot! I love the heat,have 9 pints of dried ghost chilies from the garden ,thinking about making some evil jerkey this go around too. Ground some and added to some wing dust and they were deliciously hot!
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