Hi Everyone!
The other day @Quiganomics posted Sweet Bourbon Jerky…Should’ve Made More. and that got me to thinking about JERKY!!! Couldn’t get it out of my mind, so here we go!
I wanted something slightly sweet and fairly spicy, so I took a recipe for a maple syrup sauce my wife uses for frying pork chops when I’m too lazy to fire up the Weber
made a few tweaks and here it is.
1/4 cup maple syrup
1/4 cup Secret Aardvark Habanero hot sauce
3 Tablespoons of ketchup
2 Tablespoons of low sodium soy sauce (if you don’t have any, that’s fine. Use less salt)
2 Tablespoons apple cider vinegar
1 1/2 teaspoons minced garlic
1 tablespoon salt (if using regular soy sauce I would do 1/2 teaspoon.)
1/4 teaspoon ground ginger
I got a fresh whole New York Strip on sale for around $7.00 /lb so I sliced about 2 pounds of that into roughly 1/4 in slices.
Then into a plastic bag with the marinade for 24 hours.
Then yesterday evening after dinner, onto the Traeger set to the “Smoke” setting. (About 160 to 170* F.)
Also had my smoke tube loaded up with Competition Blend pellets and Mesquite wood chips.
About 2 hours in…
I flipped it at about 3 hours.
4.5 hours and we’re done!
Off the smoker and onto a plate…
Once it cooled I trimmed the fat off the edges using kitchen shears.
Sit down and eat up!
As always thanks for looking!
God Bless…
-Mike
The other day @Quiganomics posted Sweet Bourbon Jerky…Should’ve Made More. and that got me to thinking about JERKY!!! Couldn’t get it out of my mind, so here we go!
I wanted something slightly sweet and fairly spicy, so I took a recipe for a maple syrup sauce my wife uses for frying pork chops when I’m too lazy to fire up the Weber
made a few tweaks and here it is.1/4 cup maple syrup
1/4 cup Secret Aardvark Habanero hot sauce
3 Tablespoons of ketchup
2 Tablespoons of low sodium soy sauce (if you don’t have any, that’s fine. Use less salt)
2 Tablespoons apple cider vinegar
1 1/2 teaspoons minced garlic
1 tablespoon salt (if using regular soy sauce I would do 1/2 teaspoon.)
1/4 teaspoon ground ginger
I got a fresh whole New York Strip on sale for around $7.00 /lb so I sliced about 2 pounds of that into roughly 1/4 in slices.
Then into a plastic bag with the marinade for 24 hours.
Then yesterday evening after dinner, onto the Traeger set to the “Smoke” setting. (About 160 to 170* F.)
Also had my smoke tube loaded up with Competition Blend pellets and Mesquite wood chips.
About 2 hours in…
I flipped it at about 3 hours.
4.5 hours and we’re done!
Off the smoker and onto a plate…
Once it cooled I trimmed the fat off the edges using kitchen shears.
Sit down and eat up!
As always thanks for looking!
God Bless…
-Mike
