Thank you for the tips and recipe. Does it work without cure?
I can only do oven drying, no smoker.
I have no success with the local butcher, seems to be a communicatin issue.
I say please cut to 1/8" thickness and he comes back with 1/2" thick cuts,
I said I wanted 1/8" and pinched my fingers to show thickness. He was upset
he had to recut, he told me, you mean thin cut! not thick cut!
I just rolled my eyes. From there on I just buy whole cut, freeze and cut myself,
I am just not pro enough to get thin big consistent cuts.
thought about meat slicer, checked on Amazon, only serious ones that work
are too much. Probably only way to go in long run though.
I use a basic recipe and tried different ratios, have not come close to getting it right.
tasting the marinade is not quite same as final product, also marinade time.
So I guess retail brands that are western style thin cut, they use less soy sauce and more salt. I guess I use way too much soy sauce in mine. I tried this time
4 cups soy sauce
1/2 cup honey
1/2 cup worstershire
1 cup fruit punch (*too sour so I added white sugar, ran out of brown sugar)
3.5lbs london broil
I tried mollasses before but my system cant seem to digest the stuff.
Do you what is a good ratio between ingredients?
then just multiple depending on pounds of meat.
I know consistency of cut is key since some absorb or less, dry quicker or longer
maybe why I am not happy so far with my own batches
stores one way too much salt though, I tend to do 4-6hr marinades
I like the thin dryer brittle type jerky. You are tormenting me with your jerky photo lol