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Thread: Old Surveyor makes deer jerky from 35 year old recipe

  1. #31
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    Very nice.
    I member those books.
    All-weather paper and a special pencil, IIRC.

  2. #32
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    The neighbor dropped off a boned, hind quarter yesterday. So, here I am researching options. This one looks promising.
    "It's on my TO-DO list, awright?". -Shrek

  3. #33
    TVWBB Hall of Fame Clint's Avatar
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    Quote Originally Posted by Keith H. View Post
    The neighbor dropped off a boned, hind quarter yesterday. So, here I am researching options. This one looks promising.
    I've used this recipe at least twice, including yesterday. Both times turned out well.
    18.5 WSM > 22.5 One-Touch Platinum > Genesis Silver B > Smokey Joe Gold > Q200 > Go Anywhere Gas

  4. #34
    TVWBB 1-Star Olympian Jim Lampe's Avatar
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    using this ▼ ▼ recipe for jerky this weekend



    gives me a chance to try this ▼ ▼ new to me Worchestershire sauce....



    using this ▼ ▼ for jerky this weekend

    Last edited by Jim Lampe; 11-10-2016 at 04:39 PM.
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  5. #35
    TVWBB Guru Ed M.'s Avatar
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    Looking forward to the end result, Jim. Curious if you add any Tender Quick or just as is posted. I have used this method with both and have been very happy with the outcome.
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  6. #36
    TVWBB 1-Star Olympian Jim Lampe's Avatar
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    Thank you Ed!
    no TQ, only the original....
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  7. #37
    TVWBB 1-Star Olympian Bob Correll's Avatar
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    Anxious to see how well this marinade works on tri tip jerky.
    Very interesting Worcestershire sauce Jim, did you try a sip?
    Cooking a steak to well done is like killing the bovine twice.

  8. #38
    TVWBB 1-Star Olympian Jim Lampe's Avatar
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    Quote Originally Posted by Bob Correll View Post
    Very interesting Worcestershire sauce Jim, did you try a sip?
    I did!
    ...just a bit of Lea & Perrins first.... then just a bit of Pabst.
    L&P has more of a bitter snap or bite to it... and the Pabst was smooth and a bit darker or opaque...
    and just a tad thicker than L&P.

    of course, as with anything in it's so-called higher class,
    the price of the Pabst Worcestershire sauce comes to about 80 cent an once
    compared to the .24 cent once of L&P
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  9. #39
    TVWBB Hall of Fame Clint's Avatar
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    Did you make it yet? (did I miss the post?) I've done it a couple of times without TQ.

    Edit:>> I see you're doing it this weekend - do you know what temps you're shooting for? I looked into this a little & what I gathered is the higher end dehydrators shoot for at least 160F, my next batch I'm going to shoot for 150-190F and expect it to take around 10 hours (thick slices)
    Last edited by Clint; 11-15-2016 at 08:31 PM.

  10. #40
    TVWBB 1-Star Olympian Jim Lampe's Avatar
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    Dang
    I forgot to post Photos
    I don't even have any photos
    sorry

    It turned out OK
    There was too much fat in the tri-tip for beef jerky for my liking
    I took it to work and the guys are it up

    I don't think I'll be using tri-tip for jerky anymore
    Top round or eye of round seems to work the best - way less fat or marbling

    However, Bob's recipe was perfect !
    I will be using that again ...
    Last edited by Jim Lampe; 11-16-2016 at 02:22 PM.
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