Haven't made any jerky since summer came and I'll be needing some for a fishing trip next weekend (if it lasts)
Sliced up 4.5lbs of eye of round about 3/16" thick with the grain and cured for 30 hours in this:
1 Cup Cattle Boyz BBQ Sauce
1 Cup worcestershire
1/3 Cup soy sauce
1/4 cup pineapple juice
1/4 cup brown sugar
2 tsp tobasco
2 tsp Tatonka Dust
1 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
3 tsp crushed red pepper
1 tsp ground cayenne pepper
6 3/4 tsp Morton Tender Quick (1.5 tsp per pound of meat)
Drained and blotted dry with paper towels, sprinkled with more Tatonka Dust and skewered up before tossing into the Big Chief. Smoking with hickory at whatever temp the Big Chief wants to run at tonight (seems to be floating around 115F - 125F).
Will be smoking this overnight so my day of going to Cabela's to purchase fishing lures I don't need won't be fully consumed.
Sliced up 4.5lbs of eye of round about 3/16" thick with the grain and cured for 30 hours in this:
1 Cup Cattle Boyz BBQ Sauce
1 Cup worcestershire
1/3 Cup soy sauce
1/4 cup pineapple juice
1/4 cup brown sugar
2 tsp tobasco
2 tsp Tatonka Dust
1 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
3 tsp crushed red pepper
1 tsp ground cayenne pepper
6 3/4 tsp Morton Tender Quick (1.5 tsp per pound of meat)
Drained and blotted dry with paper towels, sprinkled with more Tatonka Dust and skewered up before tossing into the Big Chief. Smoking with hickory at whatever temp the Big Chief wants to run at tonight (seems to be floating around 115F - 125F).
Will be smoking this overnight so my day of going to Cabela's to purchase fishing lures I don't need won't be fully consumed.
