Discussion in 'Making Jerky' started by grinder, Jul 13, 2006.
What's your favorite flavor wood for jerky and the type of meat you're using it with?
im no master at all, but with jerkey i prefer a milder flavor woods like pecan, apple, cherry. i love smoke but i have learned i dont like a lot of smoke flavoring on jerkey, just a suttle hint really.
i change my favorite flavor all the time, right now (and for a while now) i have been stuck on obie-q's smooth moove.
i just got off marinading it in a mix of milk, A-1, tofu, oregano, juice of one head of lettus (med size) and garlic, sometimes a little mayonaise, and if i got crazy mix a little beer and minced sundried peas. i would let it sit out in the sun for min 48 hours. (mmmmm just imagine the flavor!!!)
for meat i like to use bottom round, its cheep and dont have a lot of fat. it usually comes in roast form, i just slice it and cut it in half. i get most of my meat from Sams Club (its a lot better then i thought).
I plan to smoke a bunch of jerky this weekend. All of it will be bottom round and I will use my own teriyaki marinade. The marinade is posted in the "marinade, sauces, and rubs" section.
For wood I will use cherry exclusively.
Gonna have my first go at jerky tomorrow. I have some London broil marinating in teriyaki (store bought) and think I will sprinkle with montreal steak seasoning. Gonna keep it simple for my first try. Not sure if I'm going to use hickory, apple, cherry or mesquite for smoke. I think you're right, Buzzard, about not overdoing the smoke.
Even for a Jester, thats a crazy marinade for a jerky :shock: . TOFU :?: Juice of a head of lettuce :roll:, minced peas :?: . Tell me it ain't so
misquite and hickory i would think would be quite strong for a jerky smoke but...........when in doubt do it anyway
For my jerky smoke I am going to put several bottom round roasts across my meat slicer set at about 3/16". Then, before marinating , I will set on skewers so that they will hang through the grills and be totally exposed to smoke on both sides and hopefully dry evenly.
As I mentioned in a post in another thread I will use the sun and a few charcoal briquets to do the work. My GOSM gets up to 120+ just sitting in the sun. So I figure that if I pop a few lit charcoal briquettes and some cherry chunks into the cast iron smoke box, leave the burner off and keep it shut down that this will produce a wonderful jerky.
I will be using the marinade I posted in the proper section and we'll see what happens!
Good Luck, Sir Monty!!
So when you putting it on Monty?
Tomorrow Morning, weather permitting. Do NOT want a hint of rain or clouds. Rain date Sunday morning.
I figure that at those temps and with the extra heat from the smoke fire that I should be able to complete the process in less than ten hours.
Wish me luck!
PS And if all else fails I will fire her up!
I'm with you Bro
Thanks, Rodger! And to be sure there will be pics!