Beef Jerky

a stick

I read the postings on Beef Jerky last week. I haven't been to the forum lately and got inspired (unlike my Chiefs defense yesterday). Anyway, I had great results and thought I'd share ...[p]Started with 3.3 lb London broil sliced 1/4 inch thick, froze it for 1 hours to "stiffen it" and make slicing easier. Some pieces were about 10-12 inches long so those I sliced in half. Marinated in a Foodsaver plastic bag from 10 pm Friday - 3pm Saturday in 1 c vinegar, 1.25 c oil, 2TB worcestershire, 2TB salt, 1TB each sugar, garlic pepper, onion powder, and 2ts anise seed. Threaded meat on soaked skewers and laid through the grates on my new extended grate (thanks Dad) and the regular black grate. Covered plate setter with foil to ease the cleanup. Smoked with 4 hickory chunks for 7 hours at 190-200.[p]My first attempt and it turned out great. Cannot wait to experiment more![p]a stick

Car Wash Mike

a stick,
Unispired defense? You have a better choice of words than I do.
That jerky talk is getting me fired up to get some going.[p]CWM