The Texas BBQ Forum

First time at making jerky. Smoked it with mesquite for about 4 hours. I didn't let it marinate long enough, and I should have left it out on the smoker for a bit more. But it came out alright. The guys at work really enjoyed it, though a few couldn't take the heat. I'm making another batch tomorrow. It's already in the marinade, gonna leave it in until I get home from work tomorrow, then get it on the smoker.

1/4 cup Worcestershire
1/4 cup teriyaki baste & glaze
1/4 cup KC Masterpiece marinade (classic steakhouse)
2 Tbls liquid smoke
2 Tbls soy sauce
and several shakes of Tapatio

dusted it with:
Chupacabra Cajun Blend
garlic powder
chili powder
course black pepper
crushed red pepper

That looks delicious!! Something else I got to try!!

Looks great and brings back some tasty memories too - - - -
If you don't mind me asking, what cut of cow did you use for this

Nice job, look's good. I remember when I use to make it out of venison and hang it in my smoke house to dry out with a light smoke.

10-4 IMHO Bambi makes the best jerky because of Venison being pretty much non-fat or marbling I've also cut my jerky cross-grain so that it's more chomper friendly. Sorry Tejano, got a little carried away.

We've never made jerky. That looks goooood!

Good job! I marinate my jerky no less than 24 hours and they will spend about 9 hours drying. What cut did you use for this?

Txdragon wrote: What cut did you use for this?

It was cheap pectoral cuts that the butcher gave me for cheap.

Tejano0369 wrote:

Txdragon wrote: What cut did you use for this?

It was cheap pectoral cuts that the butcher gave me for cheap.

Good jerky cuts then as that should be some REALLY striated muscle!! Get as much as you can.

Speaking of Jerky - - - it's pretty obvious that I really like SBs Campfire Steak Seasoning and the heavy cracked pepper flavor - - - - Tejano has me thinking about doing some Jerky and I think I'll use Campfire Steak Seasoning on them.