Thai Time

Discussion in 'Making Jerky' started by dirtsailor2003, Sep 24, 2016.

  1. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    6 pounds of London broil thawing. Should be able to slice it in a few hours. Then into the vacuum tumbler for a overnight soak in the Thai Jerky juice.

    Someone a while back asked about super thin jerky so I will do that with this batch. More on that process later.

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    Smoke away!!!
     
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

  3. b-one

    b-one Smoking Guru OTBS Member

    Is it sliced yet?
     
  4. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Funny you should ask.

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    5.7 pounds. Not much waste this time.

    Going to let it thaw a bit more then I'll add the juice and give it a tumble before resting tonight.




    Smoke away!!!
     
  5. b-one

    b-one Smoking Guru OTBS Member

    Nice job!
     
  6. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Sauce + sugar (not pictured because it's in a big ass non-labeled bin. Wife does a bunch of baking...

    [​IMG]


    Smoke away!!!
     
  7. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Forgot this. If you look at the at the top of the label, right side you can see its marked $24.99. I paid $15, free shipping.

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    Smoke away!!!
     
  8. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Awesome Case, can't wait to try this next weekend ! I noticed you said you were gonna try slicing thin this go round, but how thick do you usually slice the meat for this stuff... 1/8" ? Just curious !
     
  9. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    I have to try this. Gotta say, I tried the Three Crabs brand and was not thrilled even though it is so popular. I love Golden Boy and want to try Red Boat one of these days...JJ
     
  10. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    It comes down to what I can get here. This is what the restaraunt supply has. Otherwise it's what the grocery store has. Or I get some when we make it to Portland Or where they have Asian markets.
     
  11. ademily87

    ademily87 Newbie

    To get mine more even thickness and a little thinner I use the flat side of a meat tenderizer and just smash it. Fun and effective lol Just an idea. I like my jerky thin.
     
  12. redheelerdog

    redheelerdog Master of the Pit SMF Premier Member

    Looks great Case, I am going to have to try the Thai fish sauce.

     
  13. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    It's tasty stuff. Smells horrible before it's cooked. Tasty when it's done!
     
  14. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    I'm in

    Richie
     
  15. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    I'm with Richie!

    I'm in too!

    Al
     
  16. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    I'll be putting the jerky in the GOSM in a few hours. Having a lazy Sunday morning!
     
  17. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Hmmm Cherry, pecan, peach, cob, wonder what kind of pellets we'll use today???
     
  18. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Cherry!
     
  19. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    I may go way off the wall. One lit briquette and a hunk of kiawe!!!
     
  20. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    How's that jerky coming along Case ? I'm thinkin I might have to go on a beer run to get thru this ! :biggrin:
     

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