CaseT
TVWBB Platinum Member
Made a batch of Thai jerky this weekend. Boys wanted the super thin stuff, ya know that cardboard stuff they sell at the gas station mini-mart. I like mine a bit thicker, but I'll still eat this...
Started with 5 pounds of thinly sliced London broil. Ended up just shy of 2.5 pounds of meat. Didn't want to mess with charcoal so used the propane beast. Used pit master pellets (cherry, hickory, maple) in the AmazeN expanable tube smoker. 8 hours total time in the smoker.
Here's the recipe for 1 pound I just multiplied by 5.
1 lb top round steak, cut into strips
2 tablespoons fish sauce
1 tablespoon dark or light soy sauce
2 teaspoons sugar
½ teaspoon ground white pepper
I added cure #1, 1 teaspoon for 5 pounds meat. Typically this wouldn't have cure and the meat would be dried in the sun.
Started with 5 pounds of thinly sliced London broil. Ended up just shy of 2.5 pounds of meat. Didn't want to mess with charcoal so used the propane beast. Used pit master pellets (cherry, hickory, maple) in the AmazeN expanable tube smoker. 8 hours total time in the smoker.
Here's the recipe for 1 pound I just multiplied by 5.
1 lb top round steak, cut into strips
2 tablespoons fish sauce
1 tablespoon dark or light soy sauce
2 teaspoons sugar
½ teaspoon ground white pepper
I added cure #1, 1 teaspoon for 5 pounds meat. Typically this wouldn't have cure and the meat would be dried in the sun.