Desired Internal Temperature:
I buy eye of round for the jerky but almost any kind of beef, pork or chicken will do. this is for 5 lbs of jerky.
2 cups Ketchup
1/2 cup water
2 TS of minced garlic
2 TS of onion powder
2 TS seasalt
couple shakes whoreshire
couple shakes soy
1/4 cup cyanne or more if desired.
2 handfuls brown sugar
1/2 cup apple cider
Mix all seasonings together making sure no lumps are present.
Slice meat no more than 1/4 inch think and place in mixing bowl add mixture and mix until completely mixed. Goes in the smokehouse for 4 hours in those 4 hours only 1 hour is with smoke the rest is cooked with just the heat from the smokehouse. meat will be dry to the touch when ready.
as you can tell I also made 5 lbs of hamburger jerky as well another recipe I will share in the future along with a summer sausage.
My spelling is not the best so be kind lol
Posted on: 2016-03-12 02:02:15
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