Too Much Black Pepper Jerky

RhumAndJerk

Yesterday I made some jerked beef jerky. I followed a Nature Boy variation of a GFW’s River City Recipe. The issue is that I got overzealous when grinding the Black Pepper in the marinade. To top things off it was Tellicherry Pepper. The resulting jerky is tasty but the black pepper over shadows the Jerk and the other spices.[p]I have been passing some out here at work this morning and everyone likes it. I just know that all that you taste is Black Pepper and it could be so much better.[p]On a side note, I used a small handful of Tabasco Chips at the beginning of the cook. The oak added a nice mellowness to the beef jerky.[p]Happy Smoking,
RhumAndJerk[p]

Gfw

RhumAndJerk, last week I sliced (for jerky) about a 6lb brisket and froze it for next week - thanks for the reminder of NB's variation - I remember seeing it, but can't find it - anyone got a link? Thanks :~}

RhumAndJerk

Gfw,
This is a partial reprint from a post from NatureBoy.[p]RhumAndJerk,
Basically a similar base as GFW’s river city recipe, with a couple heaping teaspoons of Jerk Seasoning. Reduce the soy sauce … especially with the Jerk that may be very salty. I added some other goodies also. This is an approximation. I am not a very accurate measurer.[p]½ cup soy sauce (I like Magi)
¾ cup Brown Sugar
¼ cup Dark Molasses
2 tsp onion powder
1 tsp garlic powder
1 tsp Black Pepper: I like more, I love black pepper
Some sesame oil
Very small pinch of 5-Spice Powder
And as much jerk as you feel comfortable with[p]Marinate overnight at least. I use Gfw’s “pile” method. The only difference is I cooked at 200. Personally I have found that I get a much cleaner burn at 200 than 180. I used smoking wood the first time, but prefer just the lump flavor.[p]Cheers
NB