What's for dinner tonight ?

One More said:
Recipe please
Click to expand...
1.5 cups soy sauce (this is your salt level in the brine so if you like a salter jerky add more soy sauce. This recipe is very mild salt but still mildly noticeable)
1.5 cups brown sugar packed
1.5 cups water
4 green onions
7 garlic cloves
3 tablespoon sesame oil
2 asian pears Peeled and cored
2 fuji apples Peeled and cored
2 kiwi Peeled
4 tbsp Mirin
1.5 tbsp Sriracha (makes a very mild heat barely noticeable. Use more to your liking.) This batch was sweeter than hot. I like it both ways so my next batch will have more heat.
2 tbsp fresh ginger
1/2 medium onion
2 tbsp toasted sesame seeds
1 Tbsp ground pepper
1/2 Tbsp Werchestirshire

Notes/Directions:
- put everything in a high speed powerful blender. Blend till pureed.
- this makes enough marinade for 12 to 14 lbs of meat. I only did 5 lbs as some meat from the roast I kept out cause of sinew/fat etc. And I wanted enough to freeze half the batch of marinade for later use.
- you can either press out and remove all the fruit fibers after you blend so you have more of a liquid marinade or leave them in. I leave them in as I think it has more flavor. Note you will have some of the small fruit fibers on your meat after you remove the meat from the marinade.
- DO NOT wash off or dry the meat after marinating. Only lightly shake off the excess before laying the meat on the grills.
- lightly wipe or spray the grill with advocado or olive oil before putting the meat on. Seed oils are garbage.
- DO NOT throw out the marinade after removing the meat. Filter out all the solids and press the solids to get all the liquid separated. Then put the liquid part on the stove and bring to a boil. A bunch of meat fats and solids will come to the surface in a couple minutes. Remove that solid stuff and discard. Turn heat off and let liquid marinade cool a bit them put it in a spray bottle. This will be your spray misting/Basting liquid you will use to spray the meat as it smokes to give a nice shiny, tasty, glossy look to the meat.
- smoke at 165f until the dryness you like. If your smoker doesn't go lower than 200f or 225f just Crack the door/cover to let some heat out. I hung two temperature probes down into my smoker to let me know the actual temp I was smoking at cause my smoker won't go lower than 200f. If you smoke too hot the jerky will get dry too quick, cook the outside before the inside is done, and can make the jerky brittle. Low and slow is best. Lift your grill up and spray the underside of the meat too as it cooks.
- watch the color of the pieces. If you have hot spots In your smoker, move the meat around to give even cook to all pieces.
- if you like added pepper on the surface of the meat sprinkle some on after you've laid the meat put on the grills.
- a longer marinade will penetrate the meat all the way through. I marinaded for 24 hrs. If you like it to only penetrate a bit and have more plain meat flavor then marinade for less time. The less time equals more chewy jerky. The longer marinade time equals easier to bite/chew jerky.
- cut the meat across the grain for easier chew or along with the grain for a tougher chew.
- cut the meat however thick or thin you want it bit if too thick the outside will get hard, dark, and dry before the inside fully dries.
-wet meat absorbs more smoke than dry meat. I put my smoker on the most smoke setting I could cause I like smoke on my meat.
- when the meat is done put it all in a sealed bag while still warm for an hour and let it cool like that. This ensures even texture to all the meat.
- the meat will get tighter/a bit tougher after it is fully refrigerated. It is softer when warm.


Now after saying all that; there is one very big regret I didn't do when making this batch.....
 
Chasin' Dreams said:
1.5 cups soy sauce (this is your salt level in the brine so if you like a salter jerky add more soy sauce. This recipe is very mild salt but still mildly noticeable)
1.5 cups brown sugar packed
1.5 cups water
4 green onions
7 garlic cloves
3 tablespoon sesame oil
2 asian pears Peeled and cored
2 fuji apples Peeled and cored
2 kiwi Peeled
4 tbsp Mirin
1.5 tbsp Sriracha (makes a very mild heat barely noticeable. Use more to your liking.) This batch was sweeter than hot. I like it both ways so my next batch will have more heat.
2 tbsp fresh ginger
1/2 medium onion
2 tbsp toasted sesame seeds
1 Tbsp ground pepper
1/2 Tbsp Werchestirshire

Notes/Directions:
- put everything in a high speed powerful blender. Blend till pureed.
- this makes enough marinade for 12 to 14 lbs of meat. I only did 5 lbs as some meat from the roast I kept out cause of sinew/fat etc. And I wanted enough to freeze half the batch of marinade for later use.
- you can either press out and remove all the fruit fibers after you blend so you have more of a liquid marinade or leave them in. I leave them in as I think it has more flavor. Note you will have some of the small fruit fibers on your meat after you remove the meat from the marinade.
- DO NOT wash off or dry the meat after marinating. Only lightly shake off the excess before laying the meat on the grills.
- lightly wipe or spray the grill with advocado or olive oil before putting the meat on. Seed oils are garbage.
- DO NOT throw out the marinade after removing the meat. Filter out all the solids and press the solids to get all the liquid separated. Then put the liquid part on the stove and bring to a boil. A bunch of meat fats and solids will come to the surface in a couple minutes. Remove that solid stuff and discard. Turn heat off and let liquid marinade cool a bit them put it in a spray bottle. This will be your spray misting/Basting liquid you will use to spray the meat as it smokes to give a nice shiny, tasty, glossy look to the meat.
- smoke at 165f until the dryness you like. If your smoker doesn't go lower than 200f or 225f just Crack the door/cover to let some heat out. I hung two temperature probes down into my smoker to let me know the actual temp I was smoking at cause my smoker won't go lower than 200f. If you smoke too hot the jerky will get dry too quick, cook the outside before the inside is done, and can make the jerky brittle. Low and slow is best. Lift your grill up and spray the underside of the meat too as it cooks.
- watch the color of the pieces. If you have hot spots In your smoker, move the meat around to give even cook to all pieces.
- if you like added pepper on the surface of the meat sprinkle some on after you've laid the meat put on the grills.
- a longer marinade will penetrate the meat all the way through. I marinaded for 24 hrs. If you like it to only penetrate a bit and have more plain meat flavor then marinade for less time. The less time equals more chewy jerky. The longer marinade time equals easier to bite/chew jerky.
- cut the meat across the grain for easier chew or along with the grain for a tougher chew.
- cut the meat however thick or thin you want it bit if too thick the outside will get hard, dark, and dry before the inside fully dries.
-wet meat absorbs more smoke than dry meat. I put my smoker on the most smoke setting I could cause I like smoke on my meat.
- when the meat is done put it all in a sealed bag while still warm for an hour and let it cool like that. This ensures even texture to all the meat.
- the meat will get tighter/a bit tougher after it is fully refrigerated. It is softer when warm.


Now after saying all that; there is one very big regret I didn't do when making this batch.....
Click to expand...
You regret not making more ? 😀
 
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