I just tried out some jerky..... It came out good, except for the fact that it is REAL smokey... like you have a piece and an hour later you are still tasting the smoke!! I would like to try again but really dont need that super heavy smokey taste. Any advice you could give would be great... heres what i did
used about 5lbs of flank steak (0n sale)
marinated in recipe posted here, no liquid smoke used soaked for 2 days
small fire started with kingsford and then used small chunks of oak 3" x 4" soaked in water.
kept temp at about 155 average... never got above 175 or below 140
took about 8hrs to get the largest pieces to the "bend not break" test.
I need help from the experts!!!
PS the dog thinks its the greatest ever!!! so I got that going for me!!
thanks
Showlandy
used about 5lbs of flank steak (0n sale)
marinated in recipe posted here, no liquid smoke used soaked for 2 days
small fire started with kingsford and then used small chunks of oak 3" x 4" soaked in water.
kept temp at about 155 average... never got above 175 or below 140
took about 8hrs to get the largest pieces to the "bend not break" test.
I need help from the experts!!!
PS the dog thinks its the greatest ever!!! so I got that going for me!!
thanks
Showlandy