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  2. Meat tenderizer in jerky? - Smoking Meat Forums

    www.smokingmeatforums.com/threads/meat-tenderizer-in-jerky.259950

    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.

  3. Recipe needed for jerky using Morton Tender Quick in mariande...

    www.smokingmeatforums.com/threads/recipe-needed-for-jerky-using-morton-tender...

    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 ...

  4. Ground Beef Jerky - Smoking Meat Forums

    www.smokingmeatforums.com/threads/ground-beef-jerky.329386

    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...

  5. Making Beef Jerky on the WSM - Smoking Meat Forums

    www.smokingmeatforums.com/threads/making-beef-jerky-on-the-wsm.263799

    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.

  6. Beef jerky advice - Smoking Meat Forums

    www.smokingmeatforums.com/threads/beef-jerky-advice.328044

    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...

  7. Jerky without using cure? - Smoking Meat Forums

    www.smokingmeatforums.com/threads/jerky-without-using-cure.248066

    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.

  8. Jerky on pit boss questions? - Smoking Meat Forums

    www.smokingmeatforums.com/threads/jerky-on-pit-boss-questions.327863

    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.

  9. how long to cold smoke beef for jerky? - Smoking Meat Forums

    www.smokingmeatforums.com/threads/how-long-to-cold-smoke-beef-for-jerky.267189

    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.

  10. Jerky on the Weber - Smoking Meat Forums

    www.smokingmeatforums.com/threads/jerky-on-the-weber.274958

    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.

  11. Morton Tender Quick for beef snack sticks and beef jerky?

    www.smokingmeatforums.com/threads/morton-tender-quick-for-beef-snack-sticks...

    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.