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10-14-2013, 01:15 PM | #136 |
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OK, the smoker seemed to warm for this, so I decided to go the oven route. I went with beef round, a teriyaki sauce, added some spices nothing too spicy (except for the dash of red pepper, salt and pepper. Trimmed as much fat as I could, put them into the vacuum marinator for 20 minutes, racked them up (then decided to slice most of them long-ways one more time), sprinkled some rub on them and into the 170-degree oven (which is as cool as it'll go. I've left the oven slightly cracked-open. And hour-and-a-half into it, I've rolled them over and straightened them. We'll see..
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05-04-2019, 08:41 AM | #137 |
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I've got 3 pounds of flank steak on the Stampede are 180 with oak and hickory. Marinated in worchestershire sauce, soy sauce, onion, garlic, ancho, pepper flanks, pepper, salt, and honey.
Wife won't let me do the box fan method anymore since it makes the whole house smell like beef jerky. I don't see the problem, but she does. Last edited by Fire Me Boy!; 05-04-2019 at 08:48 AM.. |
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05-04-2019, 08:55 AM | #138 |
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I wanna try jerky.
Top round good place to start?
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05-04-2019, 08:58 AM | #139 |
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05-04-2019, 09:05 AM | #140 |
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I had a pleasant surprise using arm roast last time. Tender and very little fat, plus it was pretty easy to cut with my slicer. I usually make about 20-25 lbs (raw) at a time and oldwoman just had a meltdown at the cost of any steak cut. Instead of over $100 worth of meat, there was a good sale at our local store and the cost was about $60. I usually freeze the meat before I cut it in the slicer. Not rock solid, but enough to maintain a it's basic shape while cutting.
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05-04-2019, 11:03 AM | #141 |
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We have this puppy, and use it a LOT. Mostly deer, but flank and round make for some awesome "standard fare" jerky too.
If you can time it right, having the meat just below frozen, use a slicer (like this puppy), you'll get great, even slices, and some righteous jerky. That being said, when it comes to deer, my son likes using this jerky gun and making the softer forms (flat and round). But it's fun, and good father/kid time...
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05-04-2019, 11:27 AM | #142 | |
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Quote:
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05-04-2019, 11:53 AM | #143 | |
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05-04-2019, 01:03 PM | #144 |
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Smells awesome. I know the flavor will change as it cools, but it's delicious right now. Great heat from the ancho and sweetness from the honey. And smoky!
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05-04-2019, 01:29 PM | #145 |
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Not just you. Ground meat jerky is kinda gross. Usually has the texture of dog shit.
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05-04-2019, 01:45 PM | #146 |
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He has (well, had) a cleft, so he's always been a fan of things more tender. Like my heart and emotions! Not to mention he has braces, so it makes it easier...
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05-04-2019, 02:36 PM | #147 |
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05-04-2019, 03:00 PM | #148 |
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I make sausage jerky every night before I fall asleep.
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05-04-2019, 03:32 PM | #149 |
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I just started making beef jerky using the dehydrator function on my air fryer. Made 3 batches of teriyaki so far. Pretty good. I’ve been using eye of round, having the butcher cut it thin and against the grain.
My boys want something spicier so I’m trying a Dr. Pepper jalapeño recipe this weekend. If anyone has any spicy jerky recipes they want to share that’d be nice. For the marinade: 2 cups Dr. Pepper 2 jalapenos sliced 1 Tablespoon Worcestershire sauce 2 Tablespoons kosher salt 2 teaspoons black pepper 1 teaspoon garlic powder 1 teaspoon onion powder https://heygrillhey.com/dr-pepper-jalapeno-beef-jerky/
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05-04-2019, 03:39 PM | #150 | |
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3lb flank, cut with the grain 2c worchestershire sauce 1c soy sauce 1c water 2t garlic powder 2t onion powder 2t ancho powder 2t crushed red pepper 2t coarse black pepper 1.5t salt 1/2c honey Smoked at 180 for about 4.5 hours. |
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