Mike's Habanero Beef Jerky

[mikeschn]

I'm guessing that london broil absorbs salt a little better. Plus, it depends on what your taste buds are use to. If 2T seems too much, try 1T next time.

Here's a pic of what I used...

Mike...

I used regular salt. Will try it again without any salt. But it actually got better as the day progressed. My son and grandson liked it and took half home with them. The vension came out very well. So I will watch for sales. Oh, and BTW, I could not find a good flank steak when shopping so used a London Broil. Actually was cheaper. Could that make a difference?

And I do need to turn the heat (meaning make it hotter) up.

 

[lrrowe]

 

[Bill n Robi]

Sorry for the delay. Did not know about the three attachment limit.....
Use lean brisket, with all the BBQ shows using it, it seems that marbling is king but try to find some without it. Maybe ask your butcher to keep an eye out for some.

Trim as much fat as you can, after placing in the freezer the fat is easier to remove

 

[Bill n Robi]

Next:

Good lean

Ready to slice - with the grain make chewy, against the grain makes an easier bite

Sliced and laid out for marinade

 

[Bill n Robi]

Add marinade, I use regular pepper in the sauce but I take the pepper grinder to each layer as we like the pepper taste

I add the strips in alternating directions until it is done. At this point I cover and place in the frig over night
This is 12 cups of meat ready for the oven

Place on the racks at as low a temp as you can get, after 12 hours, I take them off the racks and put on a tray with paper towels to finish drying. Bag up in zip locks bags lined with a paper towel to absorb any oils that might be left.

I don't have finished pictures but will be making some as soon as we get back from the Sierras in two weeks and will post the ending....

 

[mikeschn]

Looks good Bill,

I'll be waiting for the finished pic!

Mike...

 

[Bill n Robi]

It pretty much looks like store bought.

 

[Bill n Robi]

ok, made some new. The other pictures are for home-trimmed-sliced. I have found a place that will trim and thin slice for $4.99 a pound. Much easier, no waste or mess. This is 1/3 pound slice.

In the sauce

In the smoker

 

[Bill n Robi]

Set and forget

Done

 

[mikeschn]

Wow, that's some good looking jerky. Drool...



Mike...

 

[Bill n Robi]

Just put a load in a couple hours ago. Friend likes it Mexican style so Tequila instead of bourdon, some red chili powder, done on mesquite, a little heavier on the onion powder... Birthday present.

Edit - white pepper not black, he likes that better for some reason. Lucky I use it in my Ms Dash clone spice...

 

[mcubberley]

Now I need jerky. Flank, flat iron, or any other good jerky cuts are irritating to find here. Krogers meat has been sketchy and Fresh Market doesn't like to carry the cheap stuff. I am yet to find a "Butcher" since I moved to the area. Back in Ohio every small town had a good small family run butcher. Not so much here and if anyone is selling family raised meat at a farmers market they mark the price up for the kids with beards, skinny jeans, and winter hats (in July). My favorite recipe is simply equal parts soy and worchestershire, .5 part teriyaki. and a good amount of lemon pepper. I used to use a cheeseball dehydrator but now have a Bradly Smoker that I love. I over cook mine until its super dry. I love the chew and have never liked the softer "tender" jerkies. My stuff lasts months

 

[Bill n Robi]

You can look at oriental markets in your area. Korean BBQ uses the same meat sliced thin, there is a Mexican dish also but I can't remember the name offhand but they have it too.

Got to be creative at times. But I am with you, when 'beef' was 'bad' for you, get it dirt cheap. Now, I got bad words hipsters....