LA Beef Jerky

Discussion in 'Roll Call' started by superthinjerky, Sep 9, 2016.

  1. I am on the quest for super thin beef jerky & also to copy this place in Bishop Mahogany Smoked Meats.  I really like their teriyaki jerky, and I have been doing a lot of research on how to make my own just like theirs.

    I am in Los Angeles CA.  I don't have a ton of experience smoking personally, but I have assisted a friend who has a big green egg and smokes regularly with it.

    the Mahogany Smoked Meats list the following ingredients on their package for the jerky. 

    Ingredients :
    Teriyaki Sauce ( Soy Sauce [ Water, wheat, soybeans, salt ], wine, sugar, water, vinegar, salt, spices, onion powder, succinic acid, garlic powder)
    Brown Sugar,
    Pineapple Juice,
    Liquid Smoke,
    Black Pepper.

    I'm curious if they actually smoke this jerky or use liquid smoke because that is listed as one of their ingredients.  Thoughts?
  2. uncle eddie

    uncle eddie Smoking Fanatic SMF Premier Member

    I make jerky all the time on a forced air dehydrator - probably 75 pounds (pre-dehydrated weight) per year.  I use 2 oz. of liquid smoke as part of my marinade.  I actually prefer it made on a forced air dehydrator as compared to smoked jerky on a smoker (unless it's salmon).

    To get super thin jerky you need a very sharp knife and it is usually easiest to do when the meat is still partly frozen.  Eye of Round is super easy to work with in this regard.
  3. wazzuqer

    wazzuqer Smoke Blower

    How much meat are you using when you use the 2oz. Oz of liquid smoke for your marinade? I was thinking of adding some on my next 3 lb batch...
  4. uncle eddie

    uncle eddie Smoking Fanatic SMF Premier Member

    About 3 or 4 pounds...

    here is my go-to marinate recipe:

    16 oz. Kikoman Soy Sauce (this is the least salty of the soy sauces in my opinion)
    2 oz. liquid smoke - any flavor
    2 level tablespoons of granualated garlic

    2 or 3 level tablespoons of Mrs. Dash Chipotle Seasoning

    1 or 2 teaspoons red pepper

    Mix all of the above - set aside

    Cut up the meat into thin slices/strips/whatever.  

    I put the meat in a gallon ziploc bag and then pour the marinate on it.  I usually leave it to marinate overnight to up to 24 hours.  Drain.  Dehydrate.
  5. [​IMG]   Good morning and welcome to the forum, from a warm and humid day here in East Texas, and the best site on the web. Lots of great people with tons of information on just about  everything.


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