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My recipe for jerky does call for InstaCure (see below). I used to put it in, but haven't added it for years. I think the salt provides enough preservation. Perhaps the tenderizer is used as a sort of curing agent? John's Beef Jerky Recipe For ten pounds of ¼" sliced beef. Use London broil, top round, or flank steak. Must be lean.
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 ...
Mixing some for the jerky cannon.. 2.5 LBS GROUND BEEF 80/20 1 LB GROUND PORK 3/4 TSP CURE 1 1 TBSP SEA SALT 1/2 TBSP SEASONED SALT 1 TBSP GRANULATED GARLIC 1 TBSP GRANULATED ONION POWDER 1/2 TSP RED CHILI PEPPER FLAKES (Or more to taste) 1 TSP HOT SMOKED PAPRIKA (To taste) 1 TBSP COARSE...
Barbeque Beef Jerky Recipe on the 22.5" WSM Came out tender and delicious! 3.5 lbs of raw meat would fit in the WSM if split between the two grates. A little less than 2 lbs will lay flat on a grate. For 3 1/2 lbs of beef, bump the 2/3 cup quantities up to a cup, the Worchester up to 1/3 cup, the spices to 2 tsp, and the cure to 3/4 tsp.
With over a million variations on jerky marinade I've zeroed in on what I like and is about as easy as jerky can get. Ingredients: 1 six pack of Shiner Bock (or your favorite dark beer) 1 cup Dale's Original Steak seasoning 1/4 cup Worcestershire sauce 3 TBS Brown Sugar 1 TBS Morton's Tender...
I have been making beef and deer jerky in my MES40 by running the temp at 185-190 for 2 1/2 - 5 hours without using cure. Haven't had any problems, but was curious what others think about not using cure at higher temperatures.
It definitely takes some time for the jerky to finish in the side smoker box. But man it made for some fine jerky. Started with a total of 6lbs of meat & time it smoked I ended up with a touch over 2.5lbs. Smoked the jerky with Bear Mountain smokey bbq bourbon pellets & pit boss classic mixed 50/50.
I've used this Thai Jerky recipe before and it's great! I did 5 lbs and added 1 tsp of #1 cure and let marinade for 24 hrs. Smoked for a few hours and then finished in my dehydrator at 145° for about 5 hours until it reached the desired doneness.
Then I whisk it again before pouring onto the jerky strips. I use Rubbermaid containers that hold 1 gallon.. bags are good.. I like to go in and physically mix the strips in the containers however. 4 times I think I mix it up over a 1.5 - 2 day period. Using cure I like to let the jerky go 2 days before drying and smoking.
Hi Dustin! Thanks for your info! I bought my Ninja grill and was anxious to get started making jerky and beef sticks. I did one batch of jerky using Worcester and soy sauce, etc, but no curing salt. I also did one batch of beef sticks using the Backwoods mix that came with my Jerky Cannon. I haven't even tried the Jerky Cannon yet.