Heading out of town this week for my annual Kansas Turkey hunt with friends. I was walking through the grocery store and happened upon a 2 day sale on beef sirloin. So I picked up a 10# roast to slice up and make some Jerky for the trip.
A while back, I ran upon a recipe for Sweet Heat Sriracha Jerky and wanted to give it a try as I have 2 pint jars of homemade sriracha left from last years batch.
And I just planted my jalapeno and fresno peppers so I'll be getting more peppers soon. Wanted to use up what I had and this would be a great way to do so.
I'm also making regular beef jerky....Alton Brown's recipe is my go to old stand by.
https://www.jerkyholic.com/sweet-heat-sriracha-jerky/
https://altonbrown.com/beef-jerky-recipe/
After trimming, I ended up with 8# of lean muscle, 2# of trim. Lot of trim on a sirloin.....saved that for stock.
Put the muscles in the freezer to firm up and set up the slicer. After a couple hours they were ready to go...
Sliced 'em 1/4" thick...
Slicer made quick work of the frozen muscles.
While the meat was in the freezer I also mixed up the marinades...
Sweet Heat Sriracha in the front, Alton Brown's in the back..
I gave the Alton Brown a little bit of home grown cayenne pepper flakes after buzzing them in the spice grinder to chop them up a little finer.
In bags and inda fridge over night... did 2# of Sriracha and 6# of Regular....
They hit the smokehouse tomorrow....more pics. to come...
A while back, I ran upon a recipe for Sweet Heat Sriracha Jerky and wanted to give it a try as I have 2 pint jars of homemade sriracha left from last years batch.
And I just planted my jalapeno and fresno peppers so I'll be getting more peppers soon. Wanted to use up what I had and this would be a great way to do so.
I'm also making regular beef jerky....Alton Brown's recipe is my go to old stand by.
https://www.jerkyholic.com/sweet-heat-sriracha-jerky/
https://altonbrown.com/beef-jerky-recipe/
After trimming, I ended up with 8# of lean muscle, 2# of trim. Lot of trim on a sirloin.....saved that for stock.
Put the muscles in the freezer to firm up and set up the slicer. After a couple hours they were ready to go...
Sliced 'em 1/4" thick...
Slicer made quick work of the frozen muscles.
While the meat was in the freezer I also mixed up the marinades...
Sweet Heat Sriracha in the front, Alton Brown's in the back..
I gave the Alton Brown a little bit of home grown cayenne pepper flakes after buzzing them in the spice grinder to chop them up a little finer.
In bags and inda fridge over night... did 2# of Sriracha and 6# of Regular....
They hit the smokehouse tomorrow....more pics. to come...
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