AMNPS Jerky Test

[alelover]

Needed to make some jerky. Decided to use the AMNPS. Sliced up some London Broil that was on BOGO at the HT. Used Cure #1 instead of Tender Quick. Reduced the salt by about half.

Got both sides rubbed and let it sit 2 hours before putting it in the maarinade.

The marinade ingredients.

Bagged for 2 days in the fridge.

Started a small fire to bring the smoker up to 125ºF.

Lit the AMNPS and got it burning well and set it just inside the smoke box.

Had the upper vent open so the air could flow to the AMNPS.

Seems to be smoking OK.

Moved the AMNPS into the firebox a little hoping to get more airflow. Seemed to help generate more smoke in this location.

Smoking well now.

After about 4 hours I took it out and moved the jerky to the dehydrator. The temp stayed between 125 - 150 for the duration. Burned a whole row in 4 hours which seems about right.

The finished product. Came out great. Awesome smoke flavor. Those Pitmaster pellets really give a great flavor and aroma.

 

[pops6927]

Wow, great looking jerky!  Mind sharing the recipe?  I'd love to try it, in the summer heat it wouldn't take much to get it to that temp!  How long in the dehydrator?

 

[alelover]

Thanks. It came out really good. I did about 4 hours in the dehydrator at around 150ºF. Here's the recipe.

Beef Jerky Recipe 3

4 lbs London Broil (sliced about 3/16” thick)

Marinade:
¼ cup of soy sauce
½ cup of molasses
¼ cup of A-1
¼ cup L & P Worcestershire sauce
½ cup Coke
1 teaspoon sugar

Seasoning:
1 ½ tablespoons of garlic powder
1 ½ tablespoons of onion powder
1 tablespoon of black pepper
1 teaspoon paprika
1 tablespoon McCormick’s Meat Tenderizer (No MSG)
2 tablespoons Kosher Salt
4/5 teaspoon Cure #1

Mix the wet ingredients separate from the dry. Make sure the sugar dissolves well. Then evenly sprinkle dry ingredients over meat and lightly rub. Flip meat and repeat. Put in gallon Ziploc for 2 hours. Then lay the meat in a 1-gallon zip lock bag. Add one layer at a time. Once one layer is done I apply some marinade in-between layers. Put 2 lbs in each gallon bag to marinate in 1 cup of marinade per bag. Add next layer of spiced meat then add additional marinade over top of next layer and so on. Cure #1 should be .5 tsp per each 5 pounds of muscle meat. Refrigerate for 24-48 hours, and then lightly rinse meat under cold water and pat dry before dehydrating or smoking.