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A friend gave me her recipe for a jerky marinade. It is for 2 lb of sliced meat. Here it is:
1 tsp. salt
1 tsp. pepper
3 Tblsp. brown sugar
1/4 C. Worcester sauce
1/4 C. light soy sauce
1 Tblsp. Liquid Smoke
8 to 10-ish drops of Tabasco
Question is, can I replace the 1 tsp of salt with 1 tsp...
I have been searching out jerky recipes on the net. I notice that some use Prague Powder or Tender Quick as a curing agent, but most do not. Most also seem to use a heavy dose of soy sauce. Are they relying on the salt in the soy to cure the meat? Is a marinade with just soy safe?
TucsonBill
Yesterday I smoked up some Chicken Thighs and Smoked Bourbon Baked Beans (http://www.smokingmeatforums.com/t/139580/smoked-bourbon-baked-beans).
Here are the thighs after luxuriating in an overnight bath in Zesty Italian Dressing
Rubbed and ready for the Smoke Vault
Beans are ready to...
When you purchase a Packer cut brisket in Cryovac, do you typically age it in the fridge? If so, for how long? I have heard everything from no aging to a week or more!
Another question: Do you separate the point and flat before smoking?
TucsonBill
Hi all, I am Bill from that small town to the South. For the uninitiated, that would be Tucson!
Just received a Camp Chef 24" Smoke vault to replace my old offset smoker. For charcoal smoking I use a WSM.
TucsonBill