LB was a BOGO at HT. Got 4 lbs.
4 lbs London Broil (sliced about 1/4” thick)
¼ cup of soy sauce
1 TSP Mirin
1 TSP Maple syrup
¼ cup of A-1 sauce
½ cup Worcestershire sauce
2 teaspoon Demerara sugar
1 ½ Tablespoons of garlic powder
1 ½ Tablespoons of onion powder
1 Tablespoon black pepper
2 teaspoons paprika
2 Tablespoons Kosher salt
1 teaspoon Cure #1
Mix the wet ingredients separate from the dry. Make sure the sugar dissolves well. Then evenly sprinkle dry ingredients over meat and lightly rub. Flip meat and repeat. Let sit about an hour. Then lay the meat in a 1-gallon zip lock bag. Add one layer at a time. Once one layer is done I apply some marinade in-between layers. Put 2 lbs in each gallon bag to marinate in 1 cup of marinade per bag. Add next layer of spiced meat then add additional marinade over top of next layer and so on. Cure #1 should be 1 teaspoon (tsp) per 5 pounds of muscle meat. Refrigerate for 24 hours, and then lightly rinse meat under cold water and pat dry before smoking and dehydrating.
Smoked at 150ºF with hickory, pecan and some A-Maze-N Apple pellets for 3 hours.
Put in the dehydrator for 6 hours after the smoke at around 140ºF.
Came out quite delish. Thanks for watching.