Lemon Pepper Jerky

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Rings Я Us

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Jul 3, 2017
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Thought I would try something different for a change.
I usually do a less complicated ingredient lists for jerky but I thought I would give noboundries lemon pepper beef jerky a try.
I'm doing this in the smoker and in the oven. Just wanted to try side by side comparison of smoke and no smoke.
Plus, it will take a couple days for all this in the smoker.
5.3 lbs or so..
Link to noboundries lemon pepper jerky recipe.
https://smokingmeatforums.com/threads/lemon-pepper-jerky-recipe.266786/#post-1781042

I'm going 2 days in the brine/marinade.

More pics in a day. I will let ya all know how I liked the flavor also.
 

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cmayna

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Looking forward to see some results. I'm also considering doing this recipe very soon.
 

motocrash

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That's why I was wondering because they looked sliced like a champ.Mine will only slice decent to about 1/32".Have you tried thin slicing?

Edit - 1/16"- 3/32" if i'm lucky and hold my tongue right.
 

Rings Я Us

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Jul 3, 2017
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That's why I was wondering because they looked sliced like a champ.Mine will only slice decent to about 1/32".Have you tried thin slicing?

Edit - 1/16"- 3/32" if i'm lucky and hold my tongue right.
Not thinner than 1/16 " no.. I guess I can try that next time I slice the Canadian bacon.
 

motocrash

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I've just held my diamond steel on my Weston.It has an oval shape to it so it fits between the fence.It seems to hone the edge pretty well.
 

Rings Я Us

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Some Worcestershire and teriyaki comes through. I did add some molasses and soy for a small departure from the original recipe. Extra cracked black.
 

Rings Я Us

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ECM held good temps in the windy 20° weather. 180 average & ranged 170-190.
There were a couple times that temps did go below or above that, but not for more than a couple minutes. Wood chunks burned great at that temp. It probably was closer to 250 under my water bowl that I left empty and just used for a deflector.
The lemon pepper recipe was a good one to keep in the book for later. I wouldn't say it was so good that I wouldn't use anything else. 4 out of 5
⭐⭐⭐⭐
Glad I did it yesterday, it's 3° outside today.
 

cmayna

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How did the smoked jerky compare to the oven batch? Am I correct that you ran the smoker for just 2 hours? How about the oven batch?
 

Rings Я Us

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How did the smoked jerky compare to the oven batch? Am I correct that you ran the smoker for just 2 hours? How about the oven batch?
I had such an easy time with the smoked jerky that I decided to do both 2.5 lb batches on the smoker. It all got done in 5 hours start to finish. & I tasted the smoked 1st batch and decided it was good. So I didn't do any in the oven.
Yes.... 2 hours is all it needed. I didn't want it to be to thin and get crispy.
 

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