A tub of marinating goodness!

Discussion in 'Making Jerky' started by crazymoon, Feb 7, 2015.

  1. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    I sliced up 8 pounds of bottom round yesterday and stuck it in my  best marinade. Air dry and smoke tomorrow during another snowstorm, winter is getting a bit old. I'll post some finished

    product shots tomorrow, thanks for looking !

     

    crappy photo but it smells good ![​IMG]
     
  2. bear55

    bear55 Master of the Pit

    Looks great, care to give up the marinade recipe?  Will be looking for the finished product...
     
  3. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    Bear 55, This is an Eldon Cutlip recipe with a few tweaks of mine, its my favorite brine

    For 5 pounds

    2 TBSPN salt

    1 tsp curing salt

    2 tsp chili powder

    1TBSPN black pepper

    1 TBSPN white pepper

    1 TBSPN garlic powder

    1 cup soy sauce(I use 50% less sodium)

    1 cup Worcestershire sauce

    1 TBSPN onion powder

    1 TBSPN red pepper flakes

    2 swirls of molasses

    8 oz V8 juice

    3 cups cold water
     
  4. Looks good be sure and let us see it when you get r done 

    Gary
     
  5. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    Gary, I'll be sure to post a pic of the finished jerky. Jerky and beer life is good ![​IMG]
     
  6. Thanks, i'll be waiting

    gary
     
  7.      Looking good so far  I recently did ten pounds of venison jerky from the buck I got this year, I have always just salt and peppered my jerky however  I might have to try out that marinade with my next batch. By the way what temp are you gonna be smoking it at.
     
  8. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    I'll start at 120ish for an hour with no smoke and then bump it to 140-150 with hickory for about 3 hours and after that  its going in the dehydrator  as it snowing hard outside. I believe is keeping recipes simple but in this case its' not [​IMG]  but it is GOOD!
     
  9. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    :popcorn
     
  10. crazymoon

    crazymoon Master of the Pit SMF Premier Member


    Draining and drying before the smoker gets involved

     
  11. Wow looks great

    Gary
     
  12. thoseguys26

    thoseguys26 Master of the Pit

    That's making me hungry!
     
  13. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    Here is a shot of the finished product, jerky and a cold beer coming up after work today ![​IMG]  

     
    waterinholebrew likes this.
  14. Need my address so you can send me some

    Gary
     
    crazymoon likes this.
  15. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    Gary, [​IMG]  It is delicious ![​IMG]
     
  16. b-one

    b-one Smoking Guru OTBS Member

    Great looking jerky,not sure you made enough,but there's always next time!
     
  17. What type grills are those and where did you get them?
     
  18. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    CM, That looks great nice job [​IMG]  Eldons use to be right up the road from me, in Kooskia ID. Now he has made another book, and sold the business to I bigger co. in Spokane WA. I always did like his products, I know they still have a web site. 

    Very nice jerky. 

    DS
     
  19. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    OH and for the cold beer you may want one of these, they come in handy LOL

     
     
    crazymoon likes this.
  20. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    JC, do you mean the mats? A-Maze-N products sells the Q-matz to fit over your smoker racks,lets you do jerky , nuts and basically anything small. They are great !
     
    Last edited: Feb 10, 2015

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