Down & Dirty QUICK BBQ Jerky

[Wise Old Owl]

1st find a electrical timer for your dryer machine. To switch it off after say 8 hours and three hours.

2.5 lbs of London Broil or top round, NOT CHUCK (about $8)
1 bottle of KIKOMAN Lite. (do not substitute)
1 bottle of Wrights Liquid smoke. (best out of the bunch)
1 bottle of BBQ sauce with as little corn syrup as you can find.
Maybee some hot sauce.

grab an electric knife cut the broil in half.
then cut the peices with the grain into thin strips
as you get better at this then go thick strips after a few trys (and increase time)

Mixing bowl,

1/2 bottle of Kiko, 1/2 bottle of BBQ sauce, tablespoon of Wright's, teaspoon of hot sauce... Don't go overboard just put the meat slices in and wash your hands clean and kneed the meat into the sauce until fully coated. Cover mixing bowl with plastic and refrigerate overnight. The acid of Kiko will prepare the meat and kill germs. In the morning get up a little early and put the strips into the dryer say 6-9 hours, it doesn't need to be crispy dry, somewhat bendable toasted dry. a dry look is what we are trying to achieve, not crispy critters. Put leftover sauce in bowl back in refrigerator. Go to work. Come home open the dryer and pull the extra BBQ bowl out. Add the rest of the BBQ sauce bottle to the bowl remove the meat from the dryer and mix back into the bowl! 2nd coat! pull the peices out and put back on the dryer for three to four hours. Looks very professional and guess what not very salty! Great flavor. Put in new Glad hard plastic bowls for storage, Glad bags are problematic and will make it too tacky in the refrigerator. Share with freinds.





Cheap and it works! great flavors.
http://www.7jranch.com/ (at ShopRite)
Sweet Baby Rays

[unclemjm]

added to this weekends' "to do" list

[GeneralLee10]

1st find a electrical timer for your dryer machine. To switch it off after say 8 hours and three hours.

2.5 lbs of London Broil or top round, NOT CHUCK (about $8)
1 bottle of KIKOMAN Lite. (do not substitute)
1 bottle of Wrights Liquid smoke. (best out of the bunch)
1 bottle of BBQ sauce with as little corn syrup as you can find.
Maybee some hot sauce.

grab an electric knife cut the broil in half.
then cut the peices with the grain into thin strips
as you get better at this then go thick strips after a few trys (and increase time)

Mixing bowl,

1/2 bottle of Kiko, 1/2 bottle of BBQ sauce, tablespoon of Wright's, teaspoon of hot sauce... Don't go overboard just put the meat slices in and wash your hands clean and kneed the meat into the sauce until fully coated. Cover mixing bowl with plastic and refrigerate overnight. The acid of Kiko will prepare the meat and kill germs. In the morning get up a little early and put the strips into the dryer say 6-9 hours, it doesn't need to be crispy dry, somewhat bendable toasted dry. a dry look is what we are trying to achieve, not crispy critters. Put leftover sauce in bowl back in refrigerator. Go to work. Come home open the dryer and pull the extra BBQ bowl out. Add the rest of the BBQ sauce bottle to the bowl remove the meat from the dryer and mix back into the bowl! 2nd coat! pull the peices out and put back on the dryer for three to four hours. Looks very professional and guess what not very salty! Great flavor. Put in new Glad hard plastic bowls for storage, Glad bags are problematic and will make it too tacky in the refrigerator. Share with freinds.






Cheap and it works! great flavors.
http://www.7jranch.com/ (at ShopRite)
Sweet Baby Rays





Am I miss understanding this? But are saying reuse the old sauce that the meat has been soaking in from the night before?

[RollingStone]

Am I miss understanding this? But are saying reuse the old sauce that the meat has been soaking in from the night before?

It wont hurt anything, unless you decide to leave it from the fridge.

[Farr Away]

Am I miss understanding this? But are saying reuse the old sauce that the meat has been soaking in from the night before?

If you're worried about it, boil the sauce before you reuse it. Not sure if you'd want to do that before you put it in the refrigerator, or just before you use it. Not sure what effect using hot marinade would have on the jerky.


This sounds good WOO. I've never made jerky, but I've printed this off to try.

[Wise Old Owl]

Am I miss understanding this? But are saying reuse the old sauce that the meat has been soaking in from the night before?

Yes because of the added Kiko adds a high acid content. Refrigerated, is no worry's.

don't over dry remember to stop dry flexable!

Overdrying can change the flavor.

[Krewzer]

Just tried your recipe with venison. It turned out really good. Used "Carolina Treat" BBQ sauce (no corn syrup).

[Wise Old Owl]

Am I miss understanding this? But are saying reuse the old sauce that the meat has been soaking in from the night before?


Because you brought up this interesting issue - I tried something different yesterday, the kikoman makes the sauce soupy. So after the overnight soak or marinade. While the meat is in the dryer. Return the unused portion to a small sauce pot. Bring to a near boil and then reduce the heat below medium, give it a stir every half hour to prevent sticking. While its in the pot it will reduce by half an inch and can be poured over the finished jerky in a mixing bowl Add anything left from the BBQ sauce bottle. That creates the second finish and return to the dryer for a couple more hours.

[Wise Old Owl]

if you want it hotter add chili powder "teaspoon"