I make allot of my jerky from London Broil. This week the local market had a sale on LB for $1.49lb so i bought 25lbs ;D
This pile of jerky was 5lbs (before smoking/shrinking) So it cost me $7.49 and around $1.10 for the items used to make my marinade. Total for 5lbs $8.59. Go try to buy this much jerky for that much. I don't think so ;D Besides mine is far more superior than store bought ;D
Sorry for the bad pic.
The 1lb of jerky by itself is jerk jerky
(http://i123.photobucket.com/albums/o290/stlthy1/junejerk.jpg)
nepas
Nepas,
i agree.. i have 5 lbs of London broil in the marinade right now.
dryin tomorrow.
Must be a London Broil Trifecta.
I have just over 5lbs that just finished in the dehydrator. Dry cure and seasonings. Maple Cure from B&P, Jerky Seasoning from Spice Barn. I added a few extras as well.
Major Market had a sale as well. I think it was $1.69 a lb.
(http://i133.photobucket.com/albums/q78/GizmoPhoto/Smoking_440.jpg)
This was a jerky weekend ;D :D
nepas
I have never thought about using the B&P Maple cure on beef. What is the flavor like? Is it somewhat like a pastrami taste? I have a big bucket of that stuff, might give this a go.
I like the flavor but the jerky is pretty salty with the Spice Barn seasoning. Was thinking it was from the amount of the cure but I double checked the numbers several times on the amount to use. Called B&P and they confirmed the amount was correct. After re-tasting the Spice Barn seasoning, I determined it was very salty (number one ingredient). B&P guy suggested using the regular cure and adding maple flavoring as you have more control over the flavor and using a less salty spice blend.
B&P has a special spice blend that they have created for them. They don't sell it on the web. You have to call. I am going to try it. The guy said it is not as salty as most commercial blends. They are going to call me tomorrow to get my order.