I want to share a little about why you see these thread posts. I love BBQ and Jerky Making, in fact I am a little over the top... I make these one and two pound batches over the years and go up to the local restaurant and bar and about 10-15 guys get to taste these items.. this one stood out as soon as they had their first piece they were asking for more.. About the Wrights Liquid, it was proven in a culinary school folks cannot tell the difference between real smoke and liquid, a shock to me.. and its true. You want to occasionally rotate the trays its 160 at the top its 140 at the bottom of the stack. You stop the process when its soft and leathery. Hard and brittle is too long, I have tried to make this as goof proof as possible and simple in ingredients.
I am also sure you have guessed when I loose a recipe on my computer - I know I can find it here. Only the best get posted here.
Enjoy - Woo...
Vinegar based Jerky on Nesco
2 pound of Top Round London Broil meat marbled is best a shouldered meat – Sliced thin.
Don’t go over 2 pounds – ya won’t have enough trays.
1 cup Good Apple Cider Vinegar
1/2 cup Red Wine Vinegar
McCormick's Carolina Rub (entire large packet)
Table spoon of Carolina Hot Sauce
Table spoon of Wright’s Hickory Smoke (Do not use any other name brand)
Blend and stir
Do not add salt
18 hour soak covered in refrigerator (Overnight)
Spray trays with Canola Oil Spray (non stick)
Tray the meat on and keep it close together and add fresh cracked pepper on top.
Use an electric timer 4-5 hour dry at 160° rotate trays occasionally
I am also sure you have guessed when I loose a recipe on my computer - I know I can find it here. Only the best get posted here.
Enjoy - Woo...
Vinegar based Jerky on Nesco
2 pound of Top Round London Broil meat marbled is best a shouldered meat – Sliced thin.
Don’t go over 2 pounds – ya won’t have enough trays.
1 cup Good Apple Cider Vinegar
1/2 cup Red Wine Vinegar
McCormick's Carolina Rub (entire large packet)
Table spoon of Carolina Hot Sauce
Table spoon of Wright’s Hickory Smoke (Do not use any other name brand)
Blend and stir
Do not add salt
18 hour soak covered in refrigerator (Overnight)
Spray trays with Canola Oil Spray (non stick)
Tray the meat on and keep it close together and add fresh cracked pepper on top.
Use an electric timer 4-5 hour dry at 160° rotate trays occasionally
Be wise enough to walk away from the nonsense around you!