John Sp
TVWBB All-Star
Hello All,
I am not sure if this is the correct forum to post my question. If not I apologize. I have been making beef jerky for years using the ground meat/jerky canon approach. For this I usually use a store bought mix for seasoning. I am making some of that right now. While I was getting the ground meat for my latest batch, I noticed a top round roast on sale and picked it up thinking I would try some sliced meat jerky too. I have tried sliced meat jerky once before and made up my own marinade. The results were acceptable but not great. My question is, what recipe do you use for the marinade for sliced beef (venison, buffalo, other random critter) jerky? Also what slicing method do you prefer? Should I slice with the grain (for tough but consistent jerky) or across it (for more tender but less consistent jerky)? Please advise. Thanks in advance for any wisdom you can provide...
Regards,
John
I am not sure if this is the correct forum to post my question. If not I apologize. I have been making beef jerky for years using the ground meat/jerky canon approach. For this I usually use a store bought mix for seasoning. I am making some of that right now. While I was getting the ground meat for my latest batch, I noticed a top round roast on sale and picked it up thinking I would try some sliced meat jerky too. I have tried sliced meat jerky once before and made up my own marinade. The results were acceptable but not great. My question is, what recipe do you use for the marinade for sliced beef (venison, buffalo, other random critter) jerky? Also what slicing method do you prefer? Should I slice with the grain (for tough but consistent jerky) or across it (for more tender but less consistent jerky)? Please advise. Thanks in advance for any wisdom you can provide...
Regards,
John