Mandarin Teryaki blend

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Master of the Pit
Original poster
OTBS Member
May 21, 2006
Monroe, La
Just put on 5# rump roast slices done in the Mandarin Teryaki blend from Hi Mountain seasonings. Smoking at 190 with apple chips and a chunk of cherry. Smells incredible. Will post after pics later.

Yeah! Itâ€[emoji]8482[/emoji]s getting to be that time of year! That looks mighty fine, Roger!
Had one of those senior moments and forgot to post the after pics :oops:

And one more;

Hope everyone has a great weekend. :D
Rodger, Looks good.. I never made jerky <on purpose> myself. I think I'm jerky enough .. Did you get to have cake on your B'day?

Rodger, Looks great!! I know you have my address-when do I get some?? :P Just kidding-got a bottom round roast in the freezer for jerky-just got to find the time to do it.
Just got back from the store looking for some good cheap meat to make some more with. No luck :cry:

The last I made was gone within 24 hours. If you want any, you better put your football pads on and be ready to rush the line when it comes out of the smoker. My kids and there wives and girlfriends are going to eat me out of house and home :D
That looks great cajunsmoker, I bought some Hi mountain seasoning kits today to try my first crack at some jerky. I want to make my own this year for deer hunting instead of buying it.

I hope mine turns out 1/2 as good looking as yours did :D
Good grief, I haven't worn football shoulder pads since 1972-blew my left knee (ACL) out that year in practice and never played again. Of course back then they didn't have the fancy surgeries they do now. Did finally get that ACL replaced about 12 years ago, but now I'm to old to play!! 8)
Looking real good!
I just finished a batch that started with Hi Mountain Pepper mix. I was going for teryaki but the store I went to didn't have that flavor.
I mixed up a teryaki sauce with soy, pineapple juice, brown sugar, and ginger and let it simmer until it was thick. After the jerky (ground beef BTW) was over half way done, I basted it with the teryaki sauce.
It turned out with great flavor, but still a little sticky. I really like the texture when there is no liquid in the meat. Any one out there have any luck brushing on sauces while drying? is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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