Morning folks,
I'll start by saying I'm not the only enabler here! Another member(s) got to talking about this marinade.
And. Me being, well. Me. Had to get a couple bottles of it!
Over the weekend I took out some thick London broils. And got them defrosted. And cut across the
Grain at roughly 1/4"thick
Curing with a bottle of marinade. One cup of water to thin out the marinade.
And cure.
Soaked for 24 hours. Then into the dehydrator.
Went 7 hours at 167 degrees.
Came out really good. My jerky is usually the standard affair that gives a hint of salt. This has more of a sweeter side. With a not overpowering teriyaki flavor. I'll be making this again.
I'll start by saying I'm not the only enabler here! Another member(s) got to talking about this marinade.
And. Me being, well. Me. Had to get a couple bottles of it!
Over the weekend I took out some thick London broils. And got them defrosted. And cut across the
Grain at roughly 1/4"thick
Curing with a bottle of marinade. One cup of water to thin out the marinade.
And cure.
Soaked for 24 hours. Then into the dehydrator.
Went 7 hours at 167 degrees.
Came out really good. My jerky is usually the standard affair that gives a hint of salt. This has more of a sweeter side. With a not overpowering teriyaki flavor. I'll be making this again.