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In Reply to: Jerky posted by Porky on December 05, 2013 at 09:25:51:
I think Randy may have taken his site down. I too had it bookmarked
but the link no linger works. Here is a copy of his Hot & Sweet Jerky.
Randy's Jerky (Hot & Sweet, my favorite!)
For 5-lbs of beef, trimmed:
1.25 C Soy Sauce
1/2 C Worcestershire
1/3 C. Steak Sauce (A-1, L&P, Tabasco)
1/4-1/2 C. Hot Sauce (HOT sauce, I mean HOT!) (*for the front burn)
2 ts Kosher or Plain Salt
1.5 ts Garlic Powder
1 ts Onion Powder
1 ts Garam Masala (mostly a mix of corriander, cumin, and cardamom)
1/2 - 1 ts Cayenne pepper (*for the long burn)
1 ts Black Pepper, freshly ground
1/2 C. Brown Sugar
1/8 C. Honey
Adjust for taste, then add: 1 ts Tenderquick (CURE, for safety and saltiness)
*optional, 1-4 fresh chiles, depending on how crazy you are...standard recipe is hot enough for most normal humans.
Marinate for 24-36 hours in fridge. On the day of drying: drain for an hour. Before smoking, hang on toothpicks from grid for more drying space
(Thanks for the tip, Stogie).
Dry/Smoke for 1-6 hours at 150°. Use smoke for first 3 total hours, then just dry. Start sampling at 3 total hours until desired dryness, smokiness.
I find that 3 total hours of smoke, and about 6 hours of total drying work for me. Depends on thickness of meat and personal tastes.
Favorite woods for jerky are Mesquite OR Hickory mixed in a base of Pecan (I always have pecan in there if I can help it...kinda smooths things out).
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