Been since Christmas since I made some, so it's about time. I've posted Qviews of jerky before, but this time I will share my recipe.
This is also my first time using Morton Tender Quick in my jerky. I have never used cure in my jerky before, so I'm interested to see how this turns out.
Unmarinated sliced beef came in at exactly 4 lbs.
The Marinade (This is spicy stuff, adjust accordingly):
1/2 cup soy sauce
2/3 cup worcestershire
1/4 cup pineapple juice
1/4 cup brown sugar
2-3 tsp Tobasco
1 tsp coarse grind black pepper
1 tsp garlic powder
1 tsp onion powder
3 tsp crushed red pepper
1-2 tsp ground cayenne pepper
6 tsp Morton Tender-Quick (1.5tsp per pound) *Followed SQWIBS directions for this*
Sat in mixture in the fridge for 36 hours in ziplock bag. Removed from fridge this morning, drained, pat dried, skewered and hung in the Big Chief over a pan of hickory.
Planning to smoke until bend test passes.
This is also my first time using Morton Tender Quick in my jerky. I have never used cure in my jerky before, so I'm interested to see how this turns out.
Unmarinated sliced beef came in at exactly 4 lbs.
The Marinade (This is spicy stuff, adjust accordingly):
1/2 cup soy sauce
2/3 cup worcestershire
1/4 cup pineapple juice
1/4 cup brown sugar
2-3 tsp Tobasco
1 tsp coarse grind black pepper
1 tsp garlic powder
1 tsp onion powder
3 tsp crushed red pepper
1-2 tsp ground cayenne pepper
6 tsp Morton Tender-Quick (1.5tsp per pound) *Followed SQWIBS directions for this*
Sat in mixture in the fridge for 36 hours in ziplock bag. Removed from fridge this morning, drained, pat dried, skewered and hung in the Big Chief over a pan of hickory.
Planning to smoke until bend test passes.
