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Let’s make some magic shall we

Discussion in 'Food Talk' started by RLHULK, Nov 4, 2017.

  1. Nov 4, 2017 at 9:38 AM
    #1
    RLHULK

    RLHULK [OP] Too many gamma rays in all that BBQ smoke.

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    2.5lbs flank steak. Sliced into strips about 3/16in thick. Thinner than the last batch I made. The way I want them to be.

    Now in the marinade for a 24 hour soak.

    Then tomorrow it’s jerky time baby lol

    I know y’all probably get tired of seeing the same ole stuff. Let me know if you do and I will ease up on the posting.

    DADD7840-C560-41E7-B73B-D0719C196B91.jpg 894A86A2-9A66-4643-9F9C-89A79247B6EB.jpg 4C031ECE-44D1-4A2B-AB45-208E5AEC8933.jpg
     
  2. Nov 4, 2017 at 9:49 AM
    #2
    RLHULK

    RLHULK [OP] Too many gamma rays in all that BBQ smoke.

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    Thank you.

    I have a lot of folks tell me I should, there are several reasons why I have not, but the biggest reason is I enjoy doing what I do now as a hobby and the fact I like to eat, if I did it as a job it I do not believe I would enjoy it as much.
     
  3. Nov 4, 2017 at 10:38 AM
    #3
    Teriks

    Teriks New Member

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    I've always used ground beef and a dehydrator for my jerky. I should try something like this sometime - I'm sure both styles are delicious.
     
  4. Nov 4, 2017 at 11:08 AM
    #4
    ColoradoTJ

    ColoradoTJ Certified tow LEO Staff Member

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    Mmmmmm

    Nice sack of meat.
     
    Pudge, RLHULK[OP] and NewImprovedRon like this.
  5. Nov 4, 2017 at 11:11 AM
    #5
    ColoradoTJ

    ColoradoTJ Certified tow LEO Staff Member

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    I enjoy talking openly about his meat, makes my mouth water.
     
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  6. Nov 4, 2017 at 11:17 AM
    #6
    RLHULK

    RLHULK [OP] Too many gamma rays in all that BBQ smoke.

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    Allright my meat gazer showed up LOL
     
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  7. Nov 4, 2017 at 11:22 AM
    #7
    RLHULK

    RLHULK [OP] Too many gamma rays in all that BBQ smoke.

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    Ron here is the recipe I use.

    1 - 10z bottle worcestershire sauce
    1- 10oz bottle soy sauce
    1-2 tablespoons of black pepper.
    1 tablespoon liquid smoke.
    1-2 tablespoons level of mortons tender quick.

    That's it. You can add whatever you like to it, this is what I was given years ago by a late hunting buddy.
     
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  8. Nov 4, 2017 at 11:23 AM
    #8
    RLHULK

    RLHULK [OP] Too many gamma rays in all that BBQ smoke.

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    I know a few folks that make jerky with ground beef or deer, and its good.
     
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  9. Nov 4, 2017 at 11:25 AM
    #9
    RLHULK

    RLHULK [OP] Too many gamma rays in all that BBQ smoke.

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    I should post this on my FB page but if I do I get bombarded by folks demanding jerky, LOL only 2 people have standing for jerky every time I make it. I mean folks get down right upset, its crazy at how much folks like this stuff.
     
    NewImprovedRon likes this.
  10. Nov 4, 2017 at 7:07 PM
    #10
    RLHULK

    RLHULK [OP] Too many gamma rays in all that BBQ smoke.

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    It’s meat on the racks.
    85909461-A009-45C6-B46A-910AE6F2C78E.jpg
     
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  11. Nov 4, 2017 at 7:15 PM
    #11
    RLHULK

    RLHULK [OP] Too many gamma rays in all that BBQ smoke.

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    Sure thing Ron..

    I use a 20 year old Nesco. 4 trays, yes 20 years old.

    Time varies, depending on how thick I slice the meat. This batch today was about 4 hours. Since I sliced it thin it finished sooner. Also dry the meat of any excess liquid, took me a while to figure it out. The batch will finish sooner and your equipment will stay cleaner. Also smaller pieces finish sooner and I believe have a better end result than larger pieces, it has to do with surface area of the meat your are drying.

    This is my 3rd batch with flank steak and I like it better than arm roast that I was using. I think it has ore flavor and I get the long narrow strips I want verses larger chunks.
     
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  12. Nov 4, 2017 at 7:18 PM
    #12
    RLHULK

    RLHULK [OP] Too many gamma rays in all that BBQ smoke.

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    LOL I would not go that far but thanks buddy
     
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  13. Nov 4, 2017 at 7:33 PM
    #13
    landphil

    landphil Fish are food, not friends!

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    I don’t think I’ll ever get tired of your posts on this topic, no worries there my good man. Now making me drool all over my phone or keyboard like a hound dog, well, that’s another matter. :D
     
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  14. Nov 4, 2017 at 8:27 PM
    #14
    silverhack

    silverhack New Member

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    Well I guess I’m going to have to make some of this tomorrow because it looks too good to pass up.
    Do you cut your flank against the grain or with the grain? I’ve had both ways for jerky and prefer against the grain.
     
  15. Nov 5, 2017 at 12:52 AM
    #15
    RLHULK

    RLHULK [OP] Too many gamma rays in all that BBQ smoke.

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    With the grain, into whatever thickness you prefer but no thicker than 1/4in. Partially freeze the meat or get it really cold before you slice it, works better that way.
     
  16. Nov 5, 2017 at 10:26 AM
    #16
    JMB

    JMB Not new, just a little old.

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    Well, like many things on this forum, this thread made me spend money. I needed instant gratification so instead of an overnight soak I opted for ground beef and packaged seasoning.

    20171105_124212.jpg

    I also found a Devil's Backbone variety pack. An unusual beverage, Shroombock, a malt beverage with natural mushroom flavoring. Tastes like a decent brown ale to me, not really getting much of the shrooms.
    20171105_131715.jpg
     
    ColoradoTJ, driverdog and RLHULK[OP] like this.
  17. Nov 9, 2017 at 5:24 PM
    #17
    JMB

    JMB Not new, just a little old.

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    I'm going to use this on some deer tomorrow. Is the tender quick just for a preservative or does it add flavor?
     
  18. Nov 10, 2017 at 2:20 PM
    #18
    JMB

    JMB Not new, just a little old.

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    Had some deer steaks in the freezer, so here goes. I used your recipe minus the tender quick. I've always liked the combination of soy sauce and worcestershire as a base for a red meat marinade.
    20171110_164920.jpg 20171110_165901.jpg 20171110_170625.jpg
     
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  19. Nov 10, 2017 at 3:00 PM
    #19
    RLHULK

    RLHULK [OP] Too many gamma rays in all that BBQ smoke.

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    A little more for preservative than flavor. You don't need it but I add it to anyway.
     
  20. Nov 10, 2017 at 3:01 PM
    #20
    RLHULK

    RLHULK [OP] Too many gamma rays in all that BBQ smoke.

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    Cool let me know how it turns out.
     
  21. Nov 10, 2017 at 4:19 PM
    #21
    JMB

    JMB Not new, just a little old.

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    That's what I though from looking it up. My wife gets migraines from too much cured meat. When I make a small batch it goes away so fast that I don't need it. For a larger batch I cut it in half. No food poisoning yet.

    Will do, the marinade tastes great from the finger dip taste. So if they suck it's on me.
     
  22. Nov 10, 2017 at 4:53 PM
    #22
    RLHULK

    RLHULK [OP] Too many gamma rays in all that BBQ smoke.

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    I am sure it will be great
     
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  23. Nov 10, 2017 at 7:09 PM
    #23
    ColoradoTJ

    ColoradoTJ Certified tow LEO Staff Member

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    So much meat in this thread. We need a meat and greet at some of these guys homes.

    See what I did there?
     
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  24. Nov 11, 2017 at 1:35 PM
    #24
    JMB

    JMB Not new, just a little old.

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    The steaks were smaller than I thought, so not a lot of yield. The marinade is a keeper for sure. My grandkids are tearing it up, so I need to eat fast or hide some.

    20171111_161556.jpg
     
  25. Nov 11, 2017 at 2:09 PM
    #25
    RLHULK

    RLHULK [OP] Too many gamma rays in all that BBQ smoke.

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    LOL sounds like you made some great jerky.
     

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