BGKYSmoker
Nepas OTBS #242
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5 lbs of strip jerky
By Paul.
Try this for 5 lbs of strip jerky
Skil Level Beginner
No special tools required.
2 cup Worcestershire sauce
2 cup Soy sauce
1/2 cup Liquid Smoke
1/2 cup Franks Red Hot Sauce
(opt)6 TB Honey
3 TB Mustard (PYM) Plain Yellow Mustard, Frenches or any kind.
6 TB Garlic Salt
2 TB Pepper
4 TB Onion Powder
1 cup Brown Sugar
1 level t cure 1 (only if your going to use smoker)
To Add HEAT2 1/2 TB Crushed Red Pepper or1/2 cup Tabasco sauce
Mix all marinade ingredients in a sauce pan and bring to a boil, stirring occasionally. Remove from heat and let cool completely. Pour into plastic container and refrigerate until needed. Measure out 2 cups of mixture for every 3-5 lbs of meat to be marinated. Pour over meat slices that are already in a quart size zip lock bag. Thoroughly wet all sides of meat. Refrigerate overnight or at least 6 hours. Rotate bag every few hours, working the marinade over all meat. Drain the meat and spread the meat (be sure to NOT overlap) onto trays in single layers. If using a dehydrator, dry for 4-5 hours, (depending on thickness) checking every 2 hours. Make sure to rotate trays(bottom to top and flipping the meat as needed) Jerky should be hard but not brittle. Blot up any fat that appears with a paper towel or place jerky in a brown paper bag. For a chewy texture, slice the meat with the grain, or across the grain for a more tender jerky.
If using an oven set on lowest possible setting. Prop oven door open with a spoon or fork about 1/4 inch to let moisture escape.
If you use your smoker start at 130* and bump 10* until you reach 170* on your smoker.
By Paul.
Try this for 5 lbs of strip jerky
Skil Level Beginner
No special tools required.
2 cup Worcestershire sauce
2 cup Soy sauce
1/2 cup Liquid Smoke
1/2 cup Franks Red Hot Sauce
(opt)6 TB Honey
3 TB Mustard (PYM) Plain Yellow Mustard, Frenches or any kind.
6 TB Garlic Salt
2 TB Pepper
4 TB Onion Powder
1 cup Brown Sugar
1 level t cure 1 (only if your going to use smoker)
To Add HEAT2 1/2 TB Crushed Red Pepper or1/2 cup Tabasco sauce
Mix all marinade ingredients in a sauce pan and bring to a boil, stirring occasionally. Remove from heat and let cool completely. Pour into plastic container and refrigerate until needed. Measure out 2 cups of mixture for every 3-5 lbs of meat to be marinated. Pour over meat slices that are already in a quart size zip lock bag. Thoroughly wet all sides of meat. Refrigerate overnight or at least 6 hours. Rotate bag every few hours, working the marinade over all meat. Drain the meat and spread the meat (be sure to NOT overlap) onto trays in single layers. If using a dehydrator, dry for 4-5 hours, (depending on thickness) checking every 2 hours. Make sure to rotate trays(bottom to top and flipping the meat as needed) Jerky should be hard but not brittle. Blot up any fat that appears with a paper towel or place jerky in a brown paper bag. For a chewy texture, slice the meat with the grain, or across the grain for a more tender jerky.
If using an oven set on lowest possible setting. Prop oven door open with a spoon or fork about 1/4 inch to let moisture escape.
If you use your smoker start at 130* and bump 10* until you reach 170* on your smoker.
