Decided to make some jerky on Fathers Day. I had made jerky before without using tenderquick, and just storing it in the fridge, but this time I decided to use the tenderquick.
I sliced 3 lbs. of london broil and put it in a ziploc with my marinade. Marinade was: 1 Cup Yoshidas, 1 Cup ginger ale, brown sugar, black pepper, and 3 tablespoons of tenderquick.
I let it sit in the fridge overnight, then pulled one piece at a time out of the bag and used my fingers to squeagee off the excess marinade and then arranged them on some wire racks. The racks first went on my WSM with my AMSN smoker with hickory dust, and 10 lit birquets. I let the meat smoke for 2 hrs. then transfered it to a 160° oven for another 8 hrs. (oven door cracked open with a wooden spoon).
Overall it turned out good, I wasn't trying to go nuts with the flavor because I was looking to see how the tenderqick worked. Next time I will add more brown sugar and more pepper, but it did turn out good.
I sliced 3 lbs. of london broil and put it in a ziploc with my marinade. Marinade was: 1 Cup Yoshidas, 1 Cup ginger ale, brown sugar, black pepper, and 3 tablespoons of tenderquick.
I let it sit in the fridge overnight, then pulled one piece at a time out of the bag and used my fingers to squeagee off the excess marinade and then arranged them on some wire racks. The racks first went on my WSM with my AMSN smoker with hickory dust, and 10 lit birquets. I let the meat smoke for 2 hrs. then transfered it to a 160° oven for another 8 hrs. (oven door cracked open with a wooden spoon).
Overall it turned out good, I wasn't trying to go nuts with the flavor because I was looking to see how the tenderqick worked. Next time I will add more brown sugar and more pepper, but it did turn out good.
