SonnyE said:. PerazziMx14 said:. Tender Quick it 0. Yes, correction made. Cure is almost 7x stronger than TQ. Is that 1. You must log in or register to reply here. Log in Your name or email address. Latest posts. Covid booster shot problems, Latest: sandyut A moment ago.
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All images are subject to review. Commenting privileges may be curtailed if inappropriate images are posted. Visit the Tips. Net channel on YouTube. Toggle navigation. Making Your Own Beef Jerky. Ingredients: Lean cut of beef, your choice sirloin, top round, eye round, London broil, etc. One of the most important parts of making your own beef jerky is to choose the right kind of meat.
Ideally, you will want to use a lean cut of beef. Some of the best cuts to use are sirloin, top round, eye round, or London broil. Each of these cuts has a decent amount of meat, and relatively low amounts of fat. Trim the meat. Take a look at your cut of beef, and trim off any fat that you see along on the exterior of the meat.
The reason for this is that fat can actually end up causing your beef jerky to spoil if you don't remove it. Once you have removed the fat, place the beef into a freezer bag, and freeze it solid, which should only take about five hours to accomplish.
Another way that you can do this is to also have your local butcher cut the meat for you, though that can run you an extra charge. Marinade well. Once you have the meat sliced, it's time to begin flavoring it.
Use your favorite style of marinade, such as teriyaki sauce, or some other fun flavor along with the salt, black pepper, and garlic powder and pour it into a large sealable freezer bag, and put the meat into it as well. You may need to use more than one bag in order to marinade all of your meat. Slowly turn the bag s over in your hand a couple of times to ensure that you completely cover the meat, and then place it in the refrigerator to sit.
Perfect Patty, so glad we could help! Janie x. Your email address will not be published. This site uses Akismet to reduce spam. Learn how your comment data is processed. I share my home with Jonny and a little black rescue cat called Sassy. We breed Muscovy ducks for eggs and meat and have laying hens in the garden.
Read More…. Print Recipe. Prep Time. Course: Main Course. Cuisine: American. Calories : kcal. Author : Jane Sarchet. Pop the piece of beef in the freezer for an hour to firm up which will make it easier to slice.
Sharpen your knife, then slice the meat as thin as you can possibly get it. There will always be bits that are thicker than others so don't fret about it too much.
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