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Old 10-15-2013, 12:45 PM   #1
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Herky Jerky

Well our old pal Boozer has inflicted some of us with a jerky making urge. A nice lady up here comes into the watering hole some times with some her Daddy makes with his dehydrater. Aint smokey but tastes pretty good and he has a great plan for the meat source. He buys an eye of round..has the butcher partially freeze it and slice it up into thin discs about 1/4 in thick and proceeds from there. Makes real unform round wafers which cuts way down on the manuel labor of slicing up pot roasts..does not have a bit of fat on it etc. So that is on the agenda. This is what I use for a 12 hr overnight soak in the ice box. The recipe come from an old hypo dispatcher named Pickett Durrough and was imparted to me about 40 years ago.

Pickett Durrough's Jerky Soak

1 cup Lea n Perrins Wooster Sauce
1 cup Kikomann Soy Sauce
1 T. black peppa
1 T. garlic salt
1 T. onyawn powder

After the 12 hr soak..dehydrate according to directions. If you got smoke use it. Only jerky recipe I ever used. Make you chunk rocks at the others.
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Old 10-15-2013, 06:47 PM   #2
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Bet I can get the same results using non-named brands.
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Old 10-15-2013, 09:40 PM   #3
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That should work! Me, I like my jerky with a little heat to it though.
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Old 10-15-2013, 11:44 PM   #4
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Originally Posted by boozer View Post
That should work! Me, I like my jerky with a little heat to it though.
add a little red pepper flakes.

As far as wooster sauce goes, there is Lea and Perrins and then there is everything else.
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Old 10-16-2013, 12:17 AM   #5
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add a little red pepper flakes.

As far as wooster sauce goes, there is Lea and Perrins and then there is everything else.
Forget the flakes! I just dehydrate peppers from the garden, and run 'em through a coffee grinder (Not the one used for coffee though, that could ruin your morning) As for the L&P, that's the only kind I've ever tried, so I cant say. I have seen the heinz brand before, but it's the same price. Maybe it's good, has anyone tried it?
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Old 10-16-2013, 04:33 AM   #6
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Quote:
Originally Posted by Vermin999 View Post
add a little red pepper flakes.

As far as wooster sauce goes, there is Lea and Perrins and then there is everything else.
Truer words have never been spoken/typed.
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Old 10-16-2013, 05:11 AM   #7
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Just put that on my to do list, brand names and all! Thanks Jeff!
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Old 10-31-2013, 05:58 AM   #8
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Gonna slice my meat tonight!
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Old 10-31-2013, 06:03 PM   #9
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Well kindly keeps us posted on how it turns out. Just got the latest 7 lb batch Top Round London broil sliced and on to soak a couple of hours ago. After experimenting around a bit seem to have come up with a passable smoking/drying system involving the big bbq pit..a small fan and a 1500 Watt hotplate. Seem to be getting a good smudge of Pee Can smoke whapping it. Temps and aiflow seem about right. Still tweakng on the recipe to get it heated up a bit. The folks down at the primary watering holes seem to love the stuff. Sold 14 4 ounce bags yesterday at five bucks a pop. Paid for for the sodas with enough left to buy more meat..lol. Would be forced to agree with Max (slap slap) on the brands. I've used Lea n Perrins and Frenchies Wooster sauce and cant tell much difference on the finished goods..and the Frenchies is quite a bit cheaper. Havent got very adventuresome on the soy sauce...sticking with Kiko on that. The latest soak is looking like this..and having borrowed a couple of tweaks from Alton and following some of yalls suggestions:

1 cup wooster sauce
1 cup soy sauce
1.5 Tablespoons each granulated garlic..black pepper..and minced onion
2 T. honey
2 T. Sriachi chile sauce
2 t. salt
2 t. crushed red pepper
2 t. of some hot chipolte bbq sauce from MFT
1 t. Frenchies yellow mustard
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Old 11-04-2013, 02:17 AM   #10
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jerkey

i also use eye of round put in freazer for about 2hr. or till about half froze slice into strips lay strips out on large cutting board season whith seasond salt,black pepper,garlick powder,onion salt, jholopina (ground chilies my spelling sucks) chilies are optional ,cumin powder put in pastic bag set in frig. overnight or longer put on smoker at 225 to 250 pull when ready wifey loves it fresh off the smoker
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