Home made marinade:
Soy Sauce
Brown Sugar
Fresh Garlic
Frish Ginger
Sesame Oil
Thin cut London Broil soaked at least 24 hours then smoked 2 hours on hickory and dried @ 170 degrees for another 3-4 hours or so
(http://i135.photobucket.com/albums/q125/fernslinger/Smoker/TeriyakiJerky1.jpg)
(http://i135.photobucket.com/albums/q125/fernslinger/Smoker/TeriyakiJerky2.jpg)
(http://i135.photobucket.com/albums/q125/fernslinger/Smoker/TeriyakiJerky3.jpg)
(http://i135.photobucket.com/albums/q125/fernslinger/Smoker/TeriyakiJerky4.jpg)
That should be tasty
Yep that's how you do it!
Looks real good!
I am interested in the fact that you did not use any cure for your jerky. Anyone else not use cure as well?
T2
If you dry it hotter you really don't need it. I dry at 120-150 most of the time these days so I add it. But when I did it hotter 170-200 I didn't for the simple reason the meat is thin enough it's not in the danger range long enough to hurt it. At least that's how I feel. Others may have different opinions.
Soaking in Soy Sauce (salt) for 24 hr, or longer, is in affect like adding cure.
Yeah, thin slice + salt + high temp is why I dont use a cure. Anyone see a problem with that? I figured my reasoning was sound...
Is there no teriyaki in the teriyaki jerky recipe?
That is a little weird.
Nothing weird about that. Google common ingredients in Teriyaki and see what comes up ;)
Quote from: devo on December 15, 2011, 07:37:16 PM
Nothing weird about that. Google common ingredients in Teriyaki and see what comes up ;)
Devo your right with those spices it is just a teriyaki sauce.
Quote from: DADAKOTA on December 15, 2011, 07:06:12 PM
Is there no teriyaki in the teriyaki jerky recipe?
I prefer to make my own than use pre made. Although there are some good ones out there like Soy Vay
Didn't even think that you might be making your own. Thanks for clearing that up.