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Jerky Time-

84Bravo1
Will be putting two large cross-grain cut, London Broils that have been marinating for the last three days onto the deyhydrator here shortly.

Marinade - Each layer, salt/pepper, Stubbs Beef Marinade, Stubbs liquid smoke, Frank's Red Hot Sweet Chili sauce, Worcestershire sauce, gunnut505's Red Chili Dust. [:D]

Dehydrator- Commercial quality 12 tray Harvest Foodworks. Will do 185* for 12-14 hours.

Really looking forward to it. A few years back, when I was doing mega overnights backpacking (8 yrs straight, averaged 50+ nights out per year.) I was doing a load of Jerky every week or two. This is the first I have done in a while. Not counting Ham Jerky (AKA) Bacon Crack.

London Broil down here in NE TN never goes on a BOGO sale like I used to see up North. Just went down to $2.99/lb here recently. Best deal (by far) I have seen down here. Bought a freezer for the basement. Loaded it with approx. $350-400 in meat deals. About 15 London Broils in that mix.

It's Jerky Time!!
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Comments

8 comments

Date Votes
  • SCOUT5
    Get the slicer. Slice while the meat thaws enough that it is still firm but not froze solid. Real time saver and can get as thin as you want. Also makes it easy to cut long wide cuts which are real hard to do with a knife.
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  • Brookwood
    Ken, your jerky sounds like it will be delicious!

    I do like jerky as a snack food. But my addiction to sandwiches, which stick to my ribs has been a life long weakness of mine.

    Hmmmmm....Wonder if a jerky sandwitch would work!??[:0][:D]
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  • Mercury
    Baby Jesus cries when you use liquid smoke! For the love of decent tasting jerky, DON'T USE IT! [;)]


    Merc
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  • 84Bravo1
    quote:Originally posted by Mercury
    Baby Jesus cries when you use liquid smoke! For the love of decent tasting jerky, DON'T USE IT! [;)]


    Merc




    LOL............I have not used it in years. I broke down and bought some after quite a few posts to my last Jerky thread, including it.

    It will still be good. Thanks Brookwood.[:D]

    I need to grab a couple more LoBros from the downstairs basement freezer, and start marinating another batch. Love the stuff. [:D]
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  • Mobuck
    I/we prefer to stick to ONE flavor or spice combination rather than the "shotgun approach" to jerky seasoning.
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  • 84Bravo1
    quote:Originally posted by Mobuck
    I/we prefer to stick to ONE flavor or spice combination rather than the "shotgun approach" to jerky seasoning.


    I agree. (And) I usually do. This blend kind of came together. It will be very good. The Stubbs Beef Marinade rocks. Adding a bit of the Sweet Chili sauce will give it some crispness (do to the sugar.) and a slight hot bite. The Worcestershire and salt/pepper are a given.

    I hear you though, on sticking to one marinade. I've been doing this for a long time. I pretty much know what will turn out good, and what I like.

    All input welcome though. (And appreciated.) Thanks.
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  • Tflogger
    45 minutes in a smoker before the dehydrator is best.
    Whatever tastes good is okay too!
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  • 84Bravo1
    Had the first few bites from the morsels of the thinest and smallest cuts of meat. Very good blend of spicyness etc. Will be a good batch. Most will not be ready to come off until about 4am, when i will be getting up for work.

    Love me some Jerky.

    I need a Smoker badly. I would use the snot out of it. I love smoked meat and fish, especially Salmon. Mmmnnn mmmnnn.....................



    That gunnut505 Red Chili Powder has some serious back bite kick going on with it. Make you break out in a sweat. Just had a few more morsels. [:D]
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