No secret here. I didn’t measure just added by taste. Guessing mesurments here.... 2tsp Mustard powder 1/2 tbs cumin 1/2 cup Soy sauce Worcheshire sauce ( LOTS OF IT ) 1 tbs Onion powder 1 tbs Garlic powder Not sure how much Crushed kung pow 2tbs Liquid smoke Again that’s a guess at what I added.
Usually they go in the oven around 180F with the door cracked but we have a food dehydrator now so it’s gonna be the first time for dehydrator jerky.
It was gander mountain brand if I remember right. I can’t remember what we paid but I do remember it was a big sale. It’s not much in terms of a slicer but it gets the job done. I guess you’d call it the base model. I’m very happy with it over all! For a little guy it cuts well I can even do tomatoes flawlessly with it.
o it does gooder I’ll look at amazon and see if I can find it I bet it’s made under other names too..
Well that was easy it came up first thing under a couple names. https://www.amazon.com/gp/aw/d/B071...C_SX236_SY340_QL65&keywords=meat+slicer&psc=1
I was just checking out Gander Mountain and Cabelas. Some of the slicers were expensive, but the reviews weren’t good. The Amazon one looks like the best deal. Thanks again, Pete.
I don't measure when I make a marinade for jerky either. I just try it out to make sure it's not too salty. I use many of the same ingredients, except I always use something sweet, like corn syrup, and differing levels of heat. Sriracha, and some hot pepper ( serrano, to ghost chili pepper, depending on my mood). I don't bother with liquid smoke, as I use real wood chips on charcoal to smoke. I need to make some more.
I used to do only wood/ charcoal smoking of jerky before. Charcoal is hard to control. My wife got me a dehydrator a couple years back. So I now start on the weber grill with only a few briquettes and some soaked wood chips. Then I finish the jerky in the dehydrator.
I used Kung Pow from my garden that I oven dehydrated then powdered. It’s the perfect pepper for us not to hot but has the flavor needed.
I’ve been eyeballing an upright pellet smoker lately but can’t bring myself to spend the $400 The old coal smoker went away it was a total pain to use. Now put foil over the charcoal grill grated so the air flows the direction of the outlet on top. That gives the smoke flavor and texture if I keep a fire in half the box and put the meat on the side of it. Much faster too.
