Jerky

[ScottyDaQ]

Recipe with my adjustments.
4-6 lb Eye of round
1/2 t Celery Salt
1/2 t Black pepper
1 T White pepper
1/2 t Red pepper
1 T Seasoned salt
2 t Accent
1 t Garlic powder
2 T Morton tender quick
2 T Brown sugar
1/3 c Worcestershire sauce
1/3 c Soy sauce
1/3 c Barbecue sauce
1/3 c Maple syrup
1 T Cholula hot sauce
1 T Sriracha hot sauce
Cut meat in thin slices. Meat is easier to cut when partially frozen and it will cut evenly. Combine dry ingredients first, add wet ingredients, and marinate/cure for 24 hours in a sealable plastic bag. or non reactive container.


Smoke 7-8 hours at 150-160 with smoke only in the first 4 hours

 

[Nick Prochilo]

That will be my next try at jerky! Thanks Scotty

 

[Unity]

Sriracha hot sauce. I haven't tried that. Thanks for helping a n00b learn his way around.

--John 8)

 

[bigwheel]

The Siriacha sauce hangs out in the oriental section at Wally World. Aint bought no Franks in about two years since somebody recommended giving it a whirl. Its mighty tasty. Noticed they carrying it at Krogers and Albertsons here lately..just jacking up the price a buck or two. Highly suggest you give it a try. It comes in a plastic squirt bottle with the outline of a white rooster on front. Made by chinamen I think.

bigwheel

 

[Puff1]

Looks good Da Q dude

 

[Unity]

I finally bought some Sriracha sauce today (second supermarket visited -- Safeway). My wife tried a 1/4" glob from a spoon and said "It tastes like hot catsup." It's more complex than that, but I couldn't improve on her description. It certainly has plenty of heat.

We did some tacos with PP and compared Sriracha with Cholula. I like the flavor of Cholula better for stuff like that, but I gotta say, that Sriracha doesn't get overwhelmed by other flavors!

Again, thanks for posting the recipe that got my attention, Scotty. I love to learn about good stuff.

--John 8)

 

[ScottyDaQ]

Yup Cholula is awesome on everything. I use the Rooster sauce when I want something with more depth...and garlic.