I used London Broil for the meat.
I froze the meat for ~ 2 hours. Makes it much easier to slice.
Placed the meat and marinade in a zip lock bag and refrigerated overnight.
I removed the meat from the marinade and let air dry on oven racks for ~90 minutes.
Dried on the smoker @ 200 for 2 hours.

I had 5 pounds of meat which I split 3 ways for different marinades.

Mexican
¼ cup water
¼ cup Worcestershire sauce
2 tsp salt
2 tsp sugar
4 cloves garlic – crushed
½ tsp Tabasco
2 tsp ground cumin
1 Tbsp chili powder

Comments:
· Recipe says this is for 3 lbs of meat. I marinated just under 2 pounds and thought the volume of marinade was a bit low. I would increase the proportion by 50% or even double it.
· Next time I make it, I want it to be a bit spicier. I may add some red pepper flakes and/or more Tabasco. Possibly some cayenne.

Pickled Jerky
1 cup orange juice
1 cup Worcestershire sauce
1 cup soy sauce
¼ cup brown sugar
2 tsp garlic powder
½ tsp black pepper
1 tsp mustard powder
1 tsp onion powder
1 tsp mustard seed – ground or crushed
1 tsp celery seed – ground or crushed

Comments:
· Recipe says this is for 5 lbs of meat. I cut the proportions in half and marinated just under 2 pounds. I thought the volume of marinade was just right.
· I used whole mustard seed and it worked fine.

Honey BBQ Jerky

1/3 cup honey
1/2 cup ketchup
1/4 cup butter
1 tbsp apple cider vinegar
2 tsp Dijon mustard
2 tbsp brown sugar
1 tbsp soy sauce
1 mashed garlic clove
1 tsp chili powder
Simmer on the stove for about 5 minutes to let the butter melt and flavors incorporate.

Comments:
· I think I simmered this marinade for a bit too long and it got thick like BBQ sauce. Worked fine and tasted great. I just think it should have been a bit thinner in consistency
· Recipe says this is for 1-1 ½ lbs of meat. I marinated just under 2 pounds. I thought the volume of marinade was just right.
[Reply]

Interesting....I think I might try that honey BBQ recipe, sounds tasty :-)
[Reply]

:-) Sounds delicious!
Posted via Mobile Device
[Reply]

Beef jerky pass? :-)
[Reply]

I like that Mexican recipe, might try that with a substitution of sriracha for tabasco and a pinch of habanero powder.
[Reply]

Excellent idea, or the sale of beef jerky in the WTS forum. :-)
[Reply]

OHHHHHHH YEAH! I am trying this.
[Reply]

All 3 were delicious.

Rooster sauce FTW! Great idea. :-)
[Reply]

Nice. The pickled jerky sounds very intriguing.

Yeah, **** sauce would definitely work in a larger quantity. Might have to reduce the sugar a bit though since there is some in the sauce or it might get too sweet.

You could also use something like Blair's After Death or Dave's Insanity (or even Ultra Death / Total Insanity) for the Tabasco, keeping the measurements the same. Being only about 2% of the total volume, it'll kick it up nicely but shouldn't blow out your palate. :-)
[Reply]

Believe it or not, the Pickled Jerky marinade was my favorite of the 3.
[Reply]

I can believe it. I'm intrigued by it because it's so different.

Don't get me wrong, nothing wrong with the others, but they are much more traditional.
[Reply]

I'm Hungry!:-)
[Reply]

Tell me about it.
Eating it is like eating potato chips. It's hard to stop.
[Reply]

Peter, was this done on your Traeger or another smoker?
[Reply]

Traeger
[Reply]

Which wood/pellets?
[Reply]

If any of that makes it to Shack I may be following you like a puppy!
Looks delicious brother!
[Reply]

Mesquite
I can try and make that happen.
[Reply]

Thanks for the recipes Peter. I do love making/eating jerky.
[Reply]

T'was good! T'is gone....:-)
[Reply]