Jerky a success

mollyshark · August 2000

Did the jerky thing. I marinated for a couple hours (soy, worcestershire, brown sugar, garlic, dried peppers), then cooked it for an hour at 200 on some foil. Flipped it and let it go about a half hour, then covered it with foil and went another couple hours. Took off half of it at that time. The rest of it I let cook all night closing all the vents and just letting it shut down nicely.[p]IT WAS DELISH. I couldn't tell a whole lot of difference between the long and short cooks. But next time I think I'll use a little LESS dried pepper. Yowie. My son ate a piece, drank half a glass of milk, ate a piece, drank half a glass of milk. With tears in his eyes says "it's really good mom, but maybe next time not QUITE as hot!" Ooh but what a healthy feeling. We finished off easily a half pound the first night. It's gone already. Another batch gonna happen this weekend. We're happy. And it was SOOOO easy.

Car Wash Mike · August 2000

MollyShark, I'm soaking down a cold one along with a bunch of jerky from yesterday. Marinated for 12 hours, cooked for 10 hours. Great stuff. Could be a problem, but my friend brought me over 15 lbs. of bottom rump roast sliced for jerky.[p]CWM

Smokey · August 2000

MollyShark,[p]All of this jerkey talk makes me want to do a batch!

Jerky a success

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