Can anyone tell me what it takes to make jerky like in meat shops that turns out red and has a nice salty taste. What type of marinade or curing is required. What would you use to smoke it in my Bradley. What flavour of smoke.
Thanks Everybody
Quote from: Wappyflap on January 17, 2010, 03:00:31 PM
Can anyone tell me what it takes to make jerky like in meat shops that turns out red and has a nice salty taste. What type of marinade or curing is required. What would you use to smoke it in my Bradley. What flavour of smoke.
Thanks Everybody
You want salty jerky huh ;D
5 lbs lean meat strips (i use london boil)
2 T salt (salty jerky add 4T)
1 level t cure #1
1 t curry powder
1 t cayenne pepper
1 t black pepper
2 T onion powder
1 cup soy sauce
1 cup worcestershire
3 cups cold distilled water
Good one Nepas I think he might be blowing smoke after eating that. It would be way to hot and salty for me. Piker
Now that would be salty with all that salt, cure, soy and worchester sauce.
I made some like this for my neighbor. They sent it to their son in SD, He said now thats the best salty jerky i have had.
It was way salty for me, drank a couple glasses of water after that ;D
Quote from: NePaSmoKer on January 17, 2010, 04:06:51 PM
Quote from: Wappyflap on January 17, 2010, 03:00:31 PM
Can anyone tell me what it takes to make jerky like in meat shops that turns out red and has a nice salty taste. What type of marinade or curing is required. What would you use to smoke it in my Bradley. What flavour of smoke.
Thanks Everybody
You want salty jerky huh ;D
5 lbs lean meat strips (i use london boil)
2 T salt (salty jerky add 4T)
1 level t cure #1
1 t curry powder
1 t cayenne pepper
1 t black pepper
2 T onion powder
1 cup soy sauce
1 cup worcestershire
3 cups cold distilled water
Makes me thirsty just looking at it!! That stuff would last for years without a fridge.