BGKYSmoker
Nepas OTBS #242
Original poster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
Group Lead
Yeah yeah good stuff
I like it better than traditional jerky.
Loads of recipes to make the dry yourself or if you would buy pre mix look for Crown National Safari or Freddy Hirsch Hunters BT mix.
Im using some CN safari mix, dark brown sugar, added some ground black pepper Mix the dry together.
Some malt vinegar and worcy sauce, mix theses together (i just eye it all)
Yes leave the side fat on. I cut about 1" thick. You can go from 1"-1.5" and even 2". like thicker will take longer to dry.
Sprinkle some of the wet in the pan then add some of the dry. Coat both sides of the meat, sides and ends.
Keep layering the dry, liquid and meat.
Cover and fridge 12-24 hours. Flip the meat slices at the 12 hour mark if you can or if you have a container that seals good just flip the whole lot.
Some original BT makes say dont fridge because it makes the meat tough? I have not noticed that.
BBL
I like it better than traditional jerky.
Loads of recipes to make the dry yourself or if you would buy pre mix look for Crown National Safari or Freddy Hirsch Hunters BT mix.
Im using some CN safari mix, dark brown sugar, added some ground black pepper Mix the dry together.
Some malt vinegar and worcy sauce, mix theses together (i just eye it all)
Yes leave the side fat on. I cut about 1" thick. You can go from 1"-1.5" and even 2". like thicker will take longer to dry.
Sprinkle some of the wet in the pan then add some of the dry. Coat both sides of the meat, sides and ends.
Keep layering the dry, liquid and meat.
Cover and fridge 12-24 hours. Flip the meat slices at the 12 hour mark if you can or if you have a container that seals good just flip the whole lot.
Some original BT makes say dont fridge because it makes the meat tough? I have not noticed that.
BBL