French's or Lea and Perrins Worcestershire sauce ??

[poacherjoe]

Wanting to make some jerky and the L&P is way more expensive . Anyone use the French's sauce for marinade ?

 

[SecondHandSmoker]

I haven't used French's, but I have used Great Value brand. I really couldn't tell any difference in the final product.

 

[BigW.]

I would highly doubt you can tell the difference in jerky. Especially if you throw is soy, pepper and any other ingredients.

 

[6GRILLZNTN]

I've never tried French's but like Secondhand, I have tried the Wallyworld brand. Couldn't taste much of a difference.

Dave

 

[tbern]

With all the ingredients in jerky, the great value or any cheaper brand will do the same job as a high priced one, imho.

 

[poacherjoe]

I was of the same opinion but was curious if I would hear any Nay's . On to the cheap stuff it is.

 

[tx smoker]

Wanting to make some jerky and the L&P is way more expensive . Anyone use the French's sauce for marinade ?

Chiming in here joe. L & P is certainly more expensive but like anything else, you get what you pay for. I'd drop the extra $$ and get the better stuff, especially being that you'll never use the whole bottle in one sitting. It will last a while and consider it's only pennies (at most) per use, the additional cost is extremely marginal.

Robert

 

[Steve H]

I use the save-a-lot brand. It's fine for jerky.

 

[sandyut]

I make OFG Jerky, it’s a dry rub. Made wet rub jerky for a long time then turned the corner and never looked back. Search or it here there is a thread from Disco and somewhere in there I added an Excel that will calculate your ingredients based on the weight of beef

 

[pit 4 brains]

With all the ingredients in jerky, the great value or any cheaper brand will do the same job as a high priced one, imho.

Yup. I keep L&P on the counter next to my evoo and balsamic because I like the decor of the label. I only use it for dishes that have a specific need for the taste of it.
For marinades and sauces, any generic knock off will do.

 

[noboundaries]

I buy the cheapest store-brand I can find for jerky.

When it comes to cooking, I only use the best when it is the main flavor ingredient. If it gets lost in the choir of ingredients, any cheap brand will do.