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View Full Version : Down & Dirty QUICK BBQ Jerky MORE TIPS!



Wise Old Owl
04-24-2010, 09:41
Here is the old thread:

http://www.whiteblaze.net/forum/showthread.php?t=59059

Here is the Addendum:

When mixing the ingredients it may be watery first, but must be a sauce when hand mixed. 1/2 bottle of Kikoman lite sodium to whole bottle of your favorite sauce. Karo or High Corn Surup cannot be in the first three ingredients. (It makes the jerky a sticky mess when done)When you have mixed your ingredients, go ahead and taste BEFORE adding the lean meat. You should like the taste right there. If you taste too much soy add more BBQ. (1/2 a second bottle) If the sauce is not hot enough a teaspoon of hot sauce and add chili powder stir in again. You want a sauce, not a liquid mess. Now add the meat and really get it all coated and cover the mixing bowl with plastic in the refrigerator. Leave it in the fridge for half a day or more. Remember when you get it into the dryer to use a timer. Over dry jerky has happened twice and ends up as a unexpected doggie treat. 6-9 HOURS till tacky, sauce should still be on the fingers and don't forget to do a second coat.

I have tried to make this as EASY as it really is for first timers! Attention to the details will give you a Home RUN. As soon as I figure out how to make a video I will.

unclemjm
04-26-2010, 01:10
Here is the old thread:

http://www.whiteblaze.net/forum/showthread.php?t=59059

I have tried to make this as EASY as it really is for first timers! Attention to the details will give you a Home RUN. As soon as I figure out how to make a video I will.

Not sure a "Home RUN" is an adequate description - I followed the instructions last night and today and I think "Grand Slam" may be more appropriate. :):):)

Thanks for posting!!!