Send me that recipie!I think its texture and humidity level. Most of the stuff on the market is still two "wet" and breaks down too fast for my taste. I want something I can take a bite of and chew while it keeps its taste.
I have noticed that people who dip/chew tobacco (like myself) tend to absolutely love my jerky because of the very strong flavor that lasts longer than store bought brands.
Mine has a VERY strong flavor. I have to use nitrile gloves when handling the liquid because it will stain and make your hands smell like jerky for the rest of the day if you get it on you.
Hell, after 4-5 pieces your piss smells like it. Lol
1 Full bottle of Allegros Hot and SpicySend me that recipie!
I do, tell me more please.If you have a pellet smoker, it does a fantastic Jerky as well. No need for the liquid smoke.
Man that's very close to mine...but I've never had nor seen allegro before1 Full bottle of Allegros Hot and Spicy
1 full bottle of Dales Seasoning Sauce
1/3 bottle of Worcestershire Sauce
1/4 Montreal Steak Seasoning (sprinkle and mix in after adding the meat to the liquid)
1/2 Tbsp Liquid smoke
Add enough water to just cover the meat.
Soak the meat overnight
Sprinkle with course black pepper when its wet and in the racks.
Dehydrate to desired texture.
Also, believe it or not.... One of the easiest cheapest meats to get if you aren't using deer is pre-cut fajita meat from Foodlion or Krogers or whatever. Its already the perfect thickness and size so no trimming needed.
That should make enough sauce for 6-7 lbs
I’m sure the wood/pellets you use make a difference. My wife doesn’t like a heavy smoke flavor, but loves the meat I do. I pretty much stick to a competition blend.Im not a fan of "smoking" the jerky. it takes away too much of the natural meat flavor in my opinion.
I know tons of folks like the smoke flavor, but it's easy to overdo it, so tread lightly.
If you haven't tried pecan it's a very mild smoke that goes with pretty much anything. Being down south you might be able to find fruit tree pellets, not cherry though. Peach and nectarine for stick burners are amazing and subtle.I’m sure the wood/pellets you use make a difference. My wife doesn’t like a heavy smoke flavor, but loves the meat I do. I pretty much stick to a competition blend.
I use pellets, pretty sure I can get them. Apple and cherry is nice too. No problem getting cherry.If you haven't tried pecan it's a very mild smoke that goes with pretty much anything. Being down south you might be able to find fruit tree pellets, not cherry though. Peach and nectarine for stick burners are amazing and subtle.
My wife doesn’t like a heavy smoke flavor, but loves the meat I do.
Ban yourself...those are beef sticks lol...tasty though, they find their was into my boat sometimes
It was a play on words...
Oh I know what you meant, I'm just a childIt was a play on words...
I know. I’m not, but still a pig.Oh I know what you meant, I'm just a child