M Morrill
TVWBB Member
I actually made this a few weeks back but never got around to posting it. I saw another post for jerky and figured I would share. FYI - London Broil is on sale this week for $2.99 lb at So Cal Stater Brothers markets!
Started with 3 packs of London Broil. Try to find the flattest most fat free cuts so you can have uniform size jerky. It also speeds up the prep work.
Trim off all the fat. Don't worry about wasting meat, if you leave the fat on it will make your jerky really bad. All this has to go.
I don't have a picture but after I trim the fat and before I slice the meat, I place it back on the foam trays and put in in the freezer for half an hour. This makes the meat very firm and allows for very easy slicing.
One is super hot, one is spicy black pepper and the other is a teriyaki style.
I place the sauce and the meat in ziploc bags (label them) and throw them in the fridge for about 2 days.
Drain off the marinade and then add pepper or whatever you like.
I use toothpicks dipped in food coloring to keep flavors apart. I have about 6 lbs hanging on the rack. I can cram almost 10lbs if I have too.
Small fire keeps the temps around 175. You do have to keep feeding it though. I need to try a Minion method of sorts as it takes around 6-8 hours at low temps.
Everything was fine until the rain came. made it less fun watching the temps.
Here is one plate. I had to call off the cook at 10:30 on Sunday. Popped the few pieces that were questionable in the oven for about 20 minutes. Came out great but I need to work on the low temp long burn with no maintenance.
Started with 3 packs of London Broil. Try to find the flattest most fat free cuts so you can have uniform size jerky. It also speeds up the prep work.
Trim off all the fat. Don't worry about wasting meat, if you leave the fat on it will make your jerky really bad. All this has to go.
I don't have a picture but after I trim the fat and before I slice the meat, I place it back on the foam trays and put in in the freezer for half an hour. This makes the meat very firm and allows for very easy slicing.
One is super hot, one is spicy black pepper and the other is a teriyaki style.
I place the sauce and the meat in ziploc bags (label them) and throw them in the fridge for about 2 days.
Drain off the marinade and then add pepper or whatever you like.
I use toothpicks dipped in food coloring to keep flavors apart. I have about 6 lbs hanging on the rack. I can cram almost 10lbs if I have too.
Small fire keeps the temps around 175. You do have to keep feeding it though. I need to try a Minion method of sorts as it takes around 6-8 hours at low temps.
Everything was fine until the rain came. made it less fun watching the temps.
Here is one plate. I had to call off the cook at 10:30 on Sunday. Popped the few pieces that were questionable in the oven for about 20 minutes. Came out great but I need to work on the low temp long burn with no maintenance.
