Hello, last week I made beef jerky seasoned with onion powder, garlic powder, kosher salt, worseshire sauce and black pepper. Held gas smoker at 180/200 for about 2hrs. It was perfect! Tonight I seasoned with teriyaki sauce and some with hot sauce. I also used the above dry ingredients. Marinated overnight placed it in the smoker, again held the temperature at the same and the majority of it burnt! Same neat, thin sliced sirloin tip roast.
So my question is, why does the flavors burn? What am I doing wrong? So frustrating!! If someone had a teriyaki flavoring that they've used and they like can you please share.
Feeling defeated! Stephanie
So my question is, why does the flavors burn? What am I doing wrong? So frustrating!! If someone had a teriyaki flavoring that they've used and they like can you please share.
Feeling defeated! Stephanie