I could have sworn that I posted a jerky thread previously, but I guess not.
This is actually my 3rd shot at making jerky. The first two came out pretty good taste/recipe-wise, I just have to monitor the time/doness a little better. First batch came out too dry, so I was gun-shy on my second attempt and pulled them too early. Had to finish them off in the oven, later.
So here is the recipe I have cobbled together. The taste is somewhere between teriyaki and regular:
2 c. Yoshida's Gourmet Sauce
1/2 c. Mirin
1 T. onion powder
1 T. granulated garlic
1 T. coarse ground black pepper
1/2 T. red pepper flakes
1 t. Prague Powder #1
1 pinch truffle salt (just for the heck of it), optional
5 lb.s bottom round roast, sliced, fat removed
These are actually pics from batch #1. Batch #3 is in the smoker now, but looks just the same.
Tagged and bagged.
Hanging on skewers, then slid between the rows on the rack. There is more in there than it looks like, 5 pounds worth; just a poor photographer taking the pics. That is an extra temp probe on top. I drilled a hole in a chunk of wood, and it works well to hold it, and gives me another set of numbers to judge the true smokebox temp.
Started with the temp set to 150°, with no smoke for the first hour. Then got the AMNPS fired up this time with a thin layer of oak on the bottom, then mostly cherry pellets on top, with a few charcoal pellets mixed in for flavor. Wow! It smells really great!
Smoked at 150° for another hour, and then bumped the temp up to 170°. I will start checking doness at hour 4.
Pic of batch #1 done and out. As I said above, they were a little dry. Hopefully I will have it dialed in today.
This is actually my 3rd shot at making jerky. The first two came out pretty good taste/recipe-wise, I just have to monitor the time/doness a little better. First batch came out too dry, so I was gun-shy on my second attempt and pulled them too early. Had to finish them off in the oven, later.
So here is the recipe I have cobbled together. The taste is somewhere between teriyaki and regular:
2 c. Yoshida's Gourmet Sauce
1/2 c. Mirin
1 T. onion powder
1 T. granulated garlic
1 T. coarse ground black pepper
1/2 T. red pepper flakes
1 t. Prague Powder #1
1 pinch truffle salt (just for the heck of it), optional
5 lb.s bottom round roast, sliced, fat removed
These are actually pics from batch #1. Batch #3 is in the smoker now, but looks just the same.
Tagged and bagged.
Hanging on skewers, then slid between the rows on the rack. There is more in there than it looks like, 5 pounds worth; just a poor photographer taking the pics. That is an extra temp probe on top. I drilled a hole in a chunk of wood, and it works well to hold it, and gives me another set of numbers to judge the true smokebox temp.
Started with the temp set to 150°, with no smoke for the first hour. Then got the AMNPS fired up this time with a thin layer of oak on the bottom, then mostly cherry pellets on top, with a few charcoal pellets mixed in for flavor. Wow! It smells really great!
Smoked at 150° for another hour, and then bumped the temp up to 170°. I will start checking doness at hour 4.
Pic of batch #1 done and out. As I said above, they were a little dry. Hopefully I will have it dialed in today.
