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More beef jerky

post #1 of 10
Thread Starter 

Been since Christmas since I made some, so it's about time. I've posted Qviews of jerky before, but this time I will share my recipe.

This is also my first time using Morton Tender Quick in my jerky. I have never used cure in my jerky before, so I'm interested to see how this turns out.

 

Unmarinated sliced beef came in at exactly 4 lbs.

 

The Marinade (This is spicy stuff, adjust accordingly):

 

1/2 cup soy sauce
2/3 cup worcestershire
1/4 cup pineapple juice
1/4 cup brown sugar
2-3 tsp Tobasco
1 tsp coarse grind black pepper
1 tsp garlic powder
1 tsp onion powder
3 tsp crushed red pepper
1-2 tsp ground cayenne pepper

6 tsp Morton Tender-Quick (1.5tsp per pound) *Followed SQWIBS directions for this*

 

Sat in mixture in the fridge for 36 hours in ziplock bag. Removed from fridge this morning, drained, pat dried, skewered and hung in the Big Chief over a pan of hickory.

 

Planning to smoke until bend test passes.

 

:grilling_smilie:

 

 

post #2 of 10

I can hardly wait for the finished pic!

 

Disco

post #3 of 10
Thread Starter 

Two smokers chuggin' along. Pork shoulder in the WSM.

Production! :xrocker:

 

post #4 of 10
Good looking jerky I bet that's VERY spicy!icon14.gif
post #5 of 10

DB, Looking good, any pic of the finished product?

post #6 of 10
Thread Starter 
Quote:
Originally Posted by CrazyMoon View Post
 

DB, Looking good, any pic of the finished product?

 

Sure is!

 

 

post #7 of 10

Terrific Jerky!

 

Disco

post #8 of 10
Thread Starter 

Thanks Disco!

Total smoke time was 15 hours. Almost forgot about it after I got into the pulled pork! :hit:

post #9 of 10

That is some fine looking jerky! 

:points:

Happy smoken.

David

post #10 of 10

DB, Good looking jerky !:points:

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