I recently bought a Big Chief Smoker and have been trying my hand at beef jerky.
I have been using eye of round, which I slice on a meat slicer.
So far, the three or four recipes I’ve used all call for soy sauce and Worcestershire and various spices - I’m pretty heavy on the black pepper. I smoke it about 2 hours and then put it in the dehydrator for about 2.5 hrs. Then I vacuum seal it with an oxygen absorber in each packet of about 5 ounces of finished product.
I have come to the conclusion I don’t like a strong soy flavor, so I’ve cut back to only 1/4 cup of soy, a splash of Worcestershire, and 1/4 cup of water for an overnight soak - still too much of a soy flavor for me.
Anybody tried the dry/cure seasoning at Academy or Amazon?
Any recipes you might care to share? Anybody tried a marinade using Apple juice or other juices in place of soy sauce?
Any suggestions you could offer based on your experience would be appreciated.
I have been using eye of round, which I slice on a meat slicer.
So far, the three or four recipes I’ve used all call for soy sauce and Worcestershire and various spices - I’m pretty heavy on the black pepper. I smoke it about 2 hours and then put it in the dehydrator for about 2.5 hrs. Then I vacuum seal it with an oxygen absorber in each packet of about 5 ounces of finished product.
I have come to the conclusion I don’t like a strong soy flavor, so I’ve cut back to only 1/4 cup of soy, a splash of Worcestershire, and 1/4 cup of water for an overnight soak - still too much of a soy flavor for me.
Anybody tried the dry/cure seasoning at Academy or Amazon?
Any recipes you might care to share? Anybody tried a marinade using Apple juice or other juices in place of soy sauce?
Any suggestions you could offer based on your experience would be appreciated.