Beef jerky

[tinhorn97062]

London Broil, ‘bout 2lbs wet.

Dr Pepper, Worcestershire, kosher salt, black pepper, garlic powder, red pepper flake: boiled and reduced by half, cooled to room temp. Once cool, I added a couple ounces of bourbon and marinated overnight

Amazing flavor.

https://uploads.tapatalk-cdn.com/20201110/489c847ee8f3b570dae12ac8a0983361.jpg


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[jdfoxinc]

Flank steak. Dry cure with Ahmish curing salt for the to 5 days. Flatten onto a cookie sheet and freeze. Use my cheep electric slicer about 1/16" thickcross grain. Lay out on dehydrator trays and coat with missles dash garlic and herb plus crushed red pepper. Dry to cheesy consistency. Yummy.

[dale2242]

That looks great.
I have been thinking about doing a batch of jerky and your pic talked me into it.
I also use London Broil. It takes about 7-8# to fill my Big Chief smoker.
I use Smokehouse brand brine and sprinkle with black pepper and garlic powder before it goes into the smoker.
Homemade beat commercial jerk every time...dale

[gwpercle]

It's been a while since I last did jerky ... all this jerky talk has flung a craving on me .
I know them dehydrators are around here ... might be time .
I better wait until the next hurricane gets done ... the cone of uncertainty covers 4 Gulf Coast States and I live in one ... here we go again .
Gary