Fatty jerky

[Drewg]

Thanks for the add. I used to have a guy come around my shop selling jerky. He went by the name of Wolfman(St Louis MO area). One of my favorites was a bbq flavored jerky with a lot of fat left on it. The meat was very tender and the fat would melt like butter in your mouth. Question 1: any good recipes for bbq flavoring?
Question 2: what would be the best cut of meat to use that would have the right kind of fat on it?
My first post here so I'm not sure if I'm going about this right.
TIA, Drew

 

[daveomak]

The problem with fat is.... It will sour because you can't eliminate the water in it... It's OK if you eat it right away....

 

[Drewg]

The problem with fat is.... It will sour because you can't eliminate the water in it... It's OK if you eat it right away...

a quart bag stuffed to the gills never lasted more than the second day.

 

[JC in GB]

BBQ flavorings typically consist of Salt, pepper, onion, garlic. You can expand on that by adding sugar, paprika, mustard powder, etc....

Some folks use liquid smoke to impart a smoky flavor to foods that may not be smoked.

Good luck in your research.

JC

 

[chopsaw]

any good recipes for bbq flavoring?

Ever had the Old Vienna Red hot Riplets chips ? They sell the seasoning at Schnuks . Carries some heat with it , but might be good on there . Has a hot BBQ taste .

 

[mosparky]

A kid I worked with made jerky outta chuck roast. I advised against it due to the fat. He had me slice it and from what I could tell, he tore away the large fat veins as he loaded it on the dehydrator. The meat itself was very well marbled. It did taste good but I wouldn't want it to last more than a couple days. as said the fat will turn.
A side note, Chuck roast needs to be sliced 1/8 inch or thicker. Any thinner and it just sheds into a near paste and handled VERY gently. It will fall apart if you look at it wrong when it is that thin.