Recipe needed for jerky using Morton Tender Quick in mariande …
2011年11月28日 · Here is my recipe for Beef Jerky: This is for 5 to 6 pounds of sliced meat 5 - 6 pounds sliced beef 3 cups Shasta cola 1/2 cup Soy Sauce 1/2 cup Worcester sauce 2 tbs course grnd black pepper 2 tbsp Onion Powder 2 tbs Granulated Garlic powder 2 tsp hot sauce 1/2 cup liquid smoke 5 heaping Tbls Morton Tender Quick. Make sure marinade covers the ...
My beef jerky comes out a little wet/greasy - Smoking Meat Forums
2013年5月6日 · So I'm marinating my beef in soy, Worcestershire sauce, some liquid smoke and a variety of spices. I marinate for about 9hrs then I dehydrate for about 7hrs. But after vacuum sealing the packs and eating later, the beef is wet. Any way to keep it from being wet? Am I not dehydrating enough. Thanks for any thoughts.
First go at making home-made beef jerky.. Turned out horrible.
2012年10月25日 · I've seen the $10 jerky maker, Alton Brown's fan/filter dryer, and several others, but I decided to buy an electric dehydrator. After researching recipes, I saw that a lot of experts recommended drying jerky at only around 100 degrees Fahrenheit or less, instead of the FDA-recommended 160 degrees..
Making Jerky | Smoking Meat Forums - The Best Smoking Meat …
2024年3月31日 · Making Jerky Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
What's the best way to make a homemade version of jack link's …
2014年4月21日 · I love Jack Link's beef jerky, regular flavor and jalapeño and but here in the Netherlands it's they don't have the jalapeño flavor, plus they only have little bags which I think are way too expensive. So I wanted to try to make my own at home. I've got an oven that goes really low to 40...
Beef Jerky "Sweat", how to avoid? - Smoking Meat Forums
2014年3月7日 · Currently my process goes something like: 1. Dehydrate 4 hours. 2. Put into air tight container to equalize moisture. 3. Package. After step 2 some pieces start to sweat. I'm worried if I package it like this the jerky will go bad faster due to the moisture in the packaging.
Mold growning on my jerky, what am i doing wrong?! - Smoking …
2012年11月28日 · I started doing that when I found mold in a large bag of store bought jerky (solid muscle jerky) I had opened and it sat for some time maybe a few weeks or more I have never made ground meat jerky though. When I made jerky, it was always venison, hand cut and individually hand pounded with a spiked tenderizer, marinated and of course dehydrated.
Marinade vs Seasoning and Curing Jerky - Smoking Meat Forums
2008年7月15日 · Since jerky is a drying process and not a cooking process I marinade overnight and then pat dry the meat strips so they are shiny but aren't covered with marinade. This is low and slow dryin', 140-150 degrees until done. Done jerky should bend and tear but not break. There are tons of dry recipes if you need some.
thick jerky recipe and questions. - Smoking Meat Forums
2016年12月19日 · It is about two inches wide, 5 inches long and 1.5" thick, at it thickest point. It has a smoke flavor. I searched for thick jerky on the site, but did not find what I was looking for. When you cut this jerky and leave it out for a while, the cut end gets dry and looks like it …
Jerky Recipe - Smoking Meat Forums
2021年11月26日 · Here is another two good recipes. Basic Black Pepper Jerky Marinade. for 5lbs meat. 8 oz Gluten-free Soy Sauce. 2 oz Worcestershire sauce. 2 Tbl Fresh coarse-ground black pepper (Tellicherry preferred) 1 Tbl Garlic powder (or 3 fresh garlic cloves, finely chopped) 1 tsp Cayenne (optional) 1 tsp (level) Cure#1.