Beef Jerky

[pnoon]

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.