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#3432223 - 11/02/13 02:39 PM jerky time is coming
8 Point

Registered: 01/13/05
Posts: 1010
Loc: northeast TN

I sell jerky everyday,but not deer jerky and when I make it for my family,this is how I do it,I try and cut it 1/4" thick or thinner,then I cut that into little strips and put into a bowl that has holes in it to drain the blood out of the meat for 1 day,then I mix my recipe,1 Tblspoon bk peper,1/2 Tblspoon garlic,1/2 teaspoon red pepper,2 tblespoon brown sugar,one bottle of hunts hickory bbq sauce,(then in that bbq bottle I pour about 2 oz of worchester sauce and then about the same of liquid smoke that is to just wash the bottle out) that will be about 1/3 of the bottle after you shake the bottle to rinse out the bbq sauce and the other that you put int it. cook for 6 hrs I have the excalibur cooker with 12 trays with other cookers I would cook for 8 - 10 hrs rotate your trays I take the top and bottom and put it the middle cooks better and more even

Edited by tndeerman (11/02/13 02:43 PM)
the jerky man

#3432445 - 11/02/13 04:55 PM Re: jerky time is coming [Re: tndeerman]
6 Point

Registered: 12/01/12
Posts: 918
Loc: Columbia,TN

Here we go again, more double entendre.

Edited by BigPete357 (11/02/13 04:56 PM)

#3433318 - 11/03/13 08:08 AM Re: jerky time is coming [Re: BigPete357]
8 Point

Registered: 04/09/06
Posts: 1109
Loc: Allardt

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