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Beef Jerky

GfwGfw Posts: 1,598
edited 7:58AM in EggHead Forum
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<p />Today it was time to make a little more beef jerky... again. [p]I used a 3.5lb brisket - after removing the fat cap I cut it with the grain and marinated it for about 14 hours. I was putting together the marinate and realized that I had no brown sugar - I used apple juice instead - most of the rest of the recipe was the same as the River City Recipe - now it is called version #3 - have a great day![p]What else is on the grill?
[ul][li]Gfw's BBQ[/ul]

Comments

  • GfwGfw Posts: 1,598
    Tim - I guess I set the wrong link - hope you don't mind - how is FrontPage working. [p]This is the link that I was trying to leave!

    [ul][li]Gfw's BBQ[/ul]
  • GrumpaGrumpa Posts: 861
    Gfw,[p]That is some great looking jerkey. I have yet to do any on the egg but, after looking at your picture, I would say that it will be on the menu before this week is over.

  • g-og-o Posts: 39
    Gfw, I agree, great looking jerky. Just noticed an ad for eye-of-round roast on sale this week so I think I'll give it a shot. Gord

  • GfwGfw Posts: 1,598
    g-o, just a suggestion, get a nice brisket - it works great. Godd luck whichever way you go!

  • Nature BoyNature Boy Posts: 8,411
    Hey Bob,
    Gordon's website really made my mind up. The pictures he has of the mound, and the 2-grid flip, then the separation and long drying process, were a huge help on nudging me along. Thanks Gfw! [p]The River City recipe is a good recipe, and can be altered to your tastes. The soy/sugar/molasses mixture provides the perfect sweetness. Use whatever else for a kick. Gobs of jerk seasoning really kicks it up!! I been adding a bit of sesame oil also. [p]Hope all is well with you.
    NB

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