wittdog
Master Chef
Airbosses talk of making jerky got me motivated...this weekends project is jerky...pics to follow
Jerky
- Thread starter wittdog
- Start date
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If you have answers, please help by responding to the unanswered posts.
If you have answers, please help by responding to the unanswered posts.
john pen
Master Chef
What cut of meat you using ?
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wittdog
Master Chef
Top Round
LarryWolfe
Chef Extraordinaire
I always use top round as well, good lean cut! But I saw AB recommend flank steak, anyone ever try that?
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wittdog
Master Chef
I've done the flank...it tends to be more expensive and harder to find around here....
LarryWolfe
Chef Extraordinaire
wittdog said:
Definitely more expensive! How did you like it compared to TR?
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wittdog
Master Chef
Probably a waste to use as jerky 
..it's nice and lean and easy to work with..
..it's nice and lean and easy to work with..
john pen
Master Chef
Flanks hard to find around these parts, and expensive. TR is always on sale..
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wittdog
Master Chef
The TR was already cut to a nice thickness...now I just have to let it freeze up some...and then slice and marinade
Pigs On The Wing BBQ
Master Chef
Bet that slicer will come in handy. Jurky is always made with TR around here. Might have to make some up as I have not made it in years. How thick did you slice it Dave?
Jurky is always made with TR around here. Might have to make some up as I have not made it in years. How thick did you slice it Dave?
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wittdog
Master Chef
I try to slice it 1/4 inch
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wittdog
Master Chef
The makings of Beef Jerky
I decided not to use the lectric slicer and hand cut the meat….
A little bit of Top Round
Chilled in the freezer and all cut up
Used this recipe
http://www.bbq-4-u.com/viewtopic.php?t=7394
And away we go going to do it tomarrow or Sat...on the smoker
I decided not to use the lectric slicer and hand cut the meat….
A little bit of Top Round
Chilled in the freezer and all cut up
Used this recipe
http://www.bbq-4-u.com/viewtopic.php?t=7394
And away we go going to do it tomarrow or Sat...on the smoker
Pigs On The Wing BBQ
Master Chef
Phillips seafood seasoning ?
Local store ? Or Sausage Maker? Never have heard of it, or seen it. More info please.
Thanks
Local store ? Or Sausage Maker? Never have heard of it, or seen it. More info please.
Thanks
LarryWolfe
Chef Extraordinaire
Pigs On The Wing BBQ said:
Yeah it's the rage now. "Crab Flavored Jerky"! It's everywhere!!
LarryWolfe
Chef Extraordinaire
Pigs, I would gues you could just use Old bay.[/quote:3cakwdt1]Bryan S said:
I think he meant, WHY?
Pigs On The Wing BBQ
Master Chef
Humm, Guess I could. Dave is just down the road a spell from me. Just wondering where to get the stuff. I do like Old Bay, but I'm always open to new things, ya never know. :?
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wittdog
Master Chef
The Phillips is different from OldBay...more like a blackend seasoning..they sell it at tops...I think the seasoning comes from a famous Baltimore Seafood Joint...Hey Pen that's the stuff I told you to put on steaks...
LarryWolfe
Chef Extraordinaire
It's good on BBQ chicken too, as is Old Bay!
john pen
Master Chef
I think my wife uses old bay in her turkey stuffing...
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wittdog
Master Chef
Now I'm taking pics of my seasonings....Help me please
