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London broil we ain't gonna let spoil! - Page 2

post #21 of 35

Wow looks great.  Need more pics of the finished goods!

post #22 of 35
Thread Starter 
Quote:
Originally Posted by mummel View Post

Wow looks great.  Need more pics of the finished goods!

Thanks. I'll be posting some more photos when I go to pack it up tomorrow. I like to let is rest a couple days before vac packing it.
post #23 of 35

DS2003, jerky and beer ,life is good! Nice looking jerky !!:points:

post #24 of 35
Thread Starter 
Quote:
Originally Posted by CrazyMoon View Post

DS2003, jerky and beer ,life is good! Nice looking jerky !!points.gif

Thanks CM! I just realized I forgot to post photos of the vac packed jerky! Now it's in the freezer! Yikes! I'm slacking!
post #25 of 35

th_nopicsye3.gif

post #26 of 35

speaking of London broil (i know that's not the name of the cut) would that be a meat you could smoke like a tri tip and get pretty close to the same result???? because i can NEVER find TT around here :hit:

post #27 of 35
Thread Starter 
Quote:
Originally Posted by jcollins View Post
 

speaking of London broil (i know that's not the name of the cut) would that be a meat you could smoke like a tri tip and get pretty close to the same result???? because i can NEVER find TT around here :hit:

http://www.smokingmeatforums.com/t/176040/a-little-pre-game-feast

 

The answer is yes. turns out great.

post #28 of 35

Thank you kind sir.. TT is proven very hard for me to find in the eastern US

post #29 of 35
Thread Starter 
Quote:
Originally Posted by jcollins View Post
 

Thank you kind sir.. TT is proven very hard for me to find in the eastern US

I have a friend that lives below you in AL and every time he comes out west he requests that we smoke Tri Tip!

 

The London broil I do the same way I do my tri tip. I go as low as I can 180°-200° until the roast hits 125°-130° then I sear it off on a hot grill. Just like tri tip I keep the seasonings simple (Salt Pepper Garlic Chipotle) and if I marinade its normally just Worcestershire. Just like tri tip you want to slice it against the grain. Cherry or a 50/50 mix of Cherry and Pecan are my favorite woods.

post #30 of 35
Quote:
Originally Posted by dirtsailor2003 View Post
 

I have a friend that lives below you in AL and every time he comes out west he requests that we smoke Tri Tip!

 

The London broil I do the same way I do my tri tip. I go as low as I can 180°-200° until the roast hits 125°-130° then I sear it off on a hot grill. Just like tri tip I keep the seasonings simple (Salt Pepper Garlic Chipotle) and if I marinade its normally just Worcestershire. Just like tri tip you want to slice it against the grain. Cherry or a 50/50 mix of Cherry and Pecan are my favorite woods.

I can definitely understand why your friend requests it... i love it and only had it a handful of times and before i joined this site i had no idea it even existed.... 

i greatly appreciate the tips, although i have never used cherry or pecan  (mostly because its not usually available) but i will definitely give it a shot the next time i can get a hold of it.

post #31 of 35
Thread Starter 
Quote:
Originally Posted by jcollins View Post
 

I can definitely understand why your friend requests it... i love it and only had it a handful of times and before i joined this site i had no idea it even existed.... 

i greatly appreciate the tips, although i have never used cherry or pecan  (mostly because its not usually available) but i will definitely give it a shot the next time i can get a hold of it.

Give this a try. probably the best online source for getting wood you cant get locally. Im pretty lucky as I have several places, Home Depot being one that carry a good selection of wood.

 

http://www.fruitawoodchunks.com/

post #32 of 35

I have a few stores around like a couple of lowes a home depot bass pro and such but they mostly carry chips and they dont work too well on a WSM i have found.....

post #33 of 35
Quote:
Originally Posted by dirtsailor2003 View Post

Here's the recipe for the teriyaki. This is for 5 pounds. I actually had six. I kept all the ingredients the same except I adjusted the cure amount.I didn't have any scallions or green onions so left those out.

Teriyaki jerky
INGREDIENTS

Teriyaki Jerky Marinade
for 5lbs meat
1 cup Soy sauce
1/2 cup Worcestershire sauce
4 cloves chopped garlic
2 tsp fresh black pepper
8 oz Dark Brown sugar
Thumb size fresh Ginger sliced and bruised
3 chopped Scallions
1 tsp (level) Cure#1


Smoke away!!!

Did you add any water?
post #34 of 35
Thread Starter 
Quote:
Originally Posted by FloridaSteve View Post

Did you add any water?

Nope. The soy and worchestshire are enough liquid. I do mix the cure one in the liquid before adding it to the rest.
post #35 of 35
Thanks, DS!
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