I use this recipe all the time. Thanks, HGH. The only thing I do different is, I dip the meat in the marinade before I put it in the bag, and then pour the marinade into the bag. Otherwise, sometimes the meat tends to stick to each other and no marinade gets in between. By dipping, it makes sure all the meat touches the marinade, and it turns out perfect! Thanks again, HGH, for another great recipe
@@b1004uthis whole comment is pointless af. put the meat in the zip, pour in the marinade, massage the bag so it gets on all sides. you made it way more complicated/time consuming/more to clean for no reason at all,.
I can't keep this stuff in my house my family smashes this everytime. Every recipe I've used from hey Grill hey has been awesome thank you for sharing and all you do.
This recipe is the best! I use the oven, 3 jalapeños, a TBSP of hot jalapeño juice, patted down with paper towels after oven, put in the bag with a crack of air, and then chill. Moist, chewable and the best flavor ever! I've been using this recipe and making it my own for 4 years! Just wonderful!!
another tip for marinating your meats if you have a vacuum sealer with bags or a vacuum sealed container use that and it really helps pull that flavor into the meat in rapid time I can usually smoke my meats same day in about 3-4 hours. with any thing that's moist on a vacuum sealer bag you can fold up a paper towel to fit across the top of the bag and seal it in to hold back the moisture and allow a full seal.
@@jsdunaway I use 11" bags and I use cut my own and cut them long. I fold up the paper towel until it is about .5 inches or 1.5 cm across then I place it about 3 inches inside the bag. I then put my sealer on gentle and moist. Then I setup my sealer so it sits elevated above where the bag sits on the counter or in the sink usually on top of a pot. I then do a vacuum seal and hold the bag right on the paper towel and once it seals I press the manual seal button then move the bag wipe any fluid away and seal again an inch above. I have purchased the reusable plastic liquid stoppers from Cabela's since and use those now. However the paper towel trick works.
@@TheOracle313 I towel dry then I set it on a cooling rack for cookies etc. Then I place a small fan on the counter and let it blow over it for 30ish mins to also bring it to room temperature before smoking. For all meats and fish I wait until it has a semi sticky texture.
@@OregonOutdoorAdventures ok, because I'm highly considering doing just a dry rub. I'm currently still smoking my meat now after 7 hours and it's not even dry yet.🙃🙄
Didnt make a photo, but this recipe is great!! i allso reheated the marinade, got rid of most of the moisture and used the peppers and onions (didn't have onion powder) in a rice dish. The spice and sweetnes made that dish a succes and as a snack everyone loved the jerky.
OMG! Finally got around to making a batch. probably one of the most savory things I've ever tasted. Added a couple tweaks. Made in a dehydrator, so added 1 tea spoon liquid smoke. After cooling, I tasted the brine and worried it would be to spicy. Once laid out on the rack, I sprinkled with dark brown sugar and did the cook. It turned out amazing! Thank you again for another awesome idea. 🤤❤️
One thing I have tried is, hanging the pieces of meat on metal skewers. I made a rack to do that so the meat never touches the grill and the only thing that dries your meat is the actual smoke. Doing it this way, you don't need to flip it, it will never burn either but keep in mind it takes about an hour and a half longer and also gives the meat a much heavier smoke flavor so it is imperative that you use a sweet pellet for this method. I would love to see you try this in a future video. Great video, great recipe!
Just finished trying this recipe. I had my doubts to be honest. I gotta say the jerky turned out delicious. What a wonderful flavor combination. Thanks for sharing.
I'd like to try this with a bit of orange or maybe clove asian type or habanero lemongrass jerk variation. Dr. Pepper probably go with so many different types of foods.
Marinated the meat last night and smoked it this morning. Three pounds took almost exactly three hours at 170 degrees. Texture and flavor were great except we really couldn’t taste any of the heat from the two jalapeños. Next time I’ll use your suggestion and purée them. Overall, excellent!
Did you wipe off the seeds like she suggested? I feel like if the seeds were left on that would probably help the heat? Making this tonight and I was considering adding some red chili flake too after reading your comment....
When ever I bbq beef I always fill a spray bottle with Dr.Pepper and give the meat a spritz every time I open the cooker. Creates the best bark on bbq! Even people who hate DP love the bbq.
Made this marinade last night. You were definitely right about making sure you have a lot of ventilation. What a horrible smell lol. Can't wait to try the jerky.
I have made this recipe from Susie's website probably over a dozen times. I mostly use with pork loin instead of beef, with not much difference in flavor. I add a little brown sugar, and use cayenne in place of jalepenos, but otherwise, the recipe is all Susie's. Best jerky I've ever made. A keto friendly snack. I've lost over 30 lbs with the help of this recipe. Thanks for the ideas!
Just went to Walmart. Grabbed dr pepper made with real sugar, a london broil, and jalapenos.... Reduced the marinade and sliced the meat to my desired thickness.... Its in the fridge now....
I'm gonna have to try this recipe. It looks very delicious and its making my mouth water for some jerky. I have a dehydrator and made many lbs of jerky. I would love to get a smoker and make jerky on that. Smokers give a totally different flavor then a dehydrator.
I have made quite a few of your recipes. Just finishing this one and it was easy and taste great! I used my 1 lb Butcher Box eye of round. Thank you so much for doing this step by step the way you do. 💗
Great recipe. I doubled the recipe for a 5lb eye of round, and added the correct amount of curing salt (Prague powder #1) for the weight in place of one of the tablespoons of salt. I'd like to know the starting thickness of the meat. I told the butcher I was making jerky and to put the slicer on setting 2 as was mentioned and he said it would be deli thin. I thanked him and said to make it 1/4 in since that's my go-to but I think it's a little thick given the temp and time. My pellet grill won't go down to 165 so I set it at the lowest setting 190 - for 3 hours, even with the higher temp, I had to add another hour and a half to it.
My kids bought me a Master built electric smoker for my birthday and I made these yesterday. After making the marinade, I had an urge to add salt because the diet Dr. Pepper made the marinade taste sweet to me, but I withheld because I wanted to try as written. Glad I didn't add anything. I marinated in fridge for 24 hours and the flavor of the marinade changed from sweet to well balanced and it smelled great. Meat thickness about 3/16th of an inch on meat slicer. I used cherry wood chips. First time using a smoker and this is the first thing I made. I used London Broil and cut all fat off that I could. I used "hot" untamed Jalapeno's in the marinade and sprinkled the meat with red pepper flakes. Over two pounds of meat devoured by family and friends in about 1 hour. I can't testify to how long they last in storage.
Yep, this gal knows her jerky. Never used this recipe before but I will. I also use pork loin; trim off the fat cap, and slice about 1/8". It's a great lean and tender meat for jerky and you can get it for less than 2.00 pound on sale.
*I have used GRAPE AND APPLE JUICES for the sweetness with a bit of natural acid ... instead of soda pop.... Apple juice, Grape Juice, Bar-b-Que sauce and maybe some sauteed peppers... if you want the heat with the sweet.*
"YOU GO GIRL" Thank you for another great video... I looked in your description box to find what smoker you used in this video... I can't find it... Thank you for your help.
You mention you had the butcher cut on #2 setting. My understanding is increments on different slicers, even same brand slicers different years, vary. So any idea how thick a #2 is? I guess not too thin because you mention checking the IT with a meat thermometer on you web page.
Just tried this yesterday for the first time. Two pounds of London Broil thinly sliced and followed recipe to the letter. It was a HUGE hit with family and friends; it's nearly gone! I've been asked to make more of it by a self-professed jerky snob and a few others. Thank you for sharing!
I use a similar recipe for jerky done on my big green egg. Key on a kamado style smoker is to use a charcoal divider in the bottom and just light a small pile of lump charcoal. You can keep it around 160 degrees with proper charcoal and airflow settings. Gives it a little smoke so I never have to use liquid smoke(not a fan). I also add a splash of dark soy sauce to my marinade. 🤤
Been anticipating to see what jerky you were making with those cuts, wasn’t aware you had this recipe,this is my go to pulled pork marinade but I do throw in some cumin also,and when I make the jerky with it I also use habaneros and some red pepper flake love it.💯❤️👍
simple hint for cooking jerky on your pellet grill , put all the meat on cookie drying racks then just add them onto your grill. it makes life alot easier when you want to move it and remove it. :)
I've made 2 batches of simple soya sauce/Worcestershire, S&P jerky on the Offset. For sure going to try this recipe tomorrow! Digging the channel, very informative.
I think this is one of the best recipes online ever. I’m glad you put the video up. The only things I do different is: - I add some honey to the marinade - I double the jalapeños and don’t take out the seeds - I cut with the grain Other than that, this is the best. Keep it up.
Nice job! I’m definitely going to try that flavor profile. A couple things that I do differently-for my own taste: after liquid marinade, I marinate in neutral oil (peanut, grape seed) for about 30 minutes. Then, slip them between gloved fingers to remove excess oil. In the smoker, the rest drips away. In the liquid marinade, I add pink salt or quick cure to 1/2-1/4 the amount for sausage cure. After it has smoked, I open dry it for a couple days. Probably wiser in a fridge but I like the open air. The former makes it less brittle. The latter preserves it for the haul. Looking forward to this flavor.
I finally broke down and ordered a Camp Chef smoker. This video put me over the edge and I'm anxious to try it!! Have you ever tried it with less salt? Do you think that would be ok? I'm on a low sodium diet but love jerky! Thanks for the awesome content!!
I've heard of this recipe but have never tried it. I sure am going to now though. I hate to admit this, but this old dog is learning new smoking tricks from a grill! Great job, great content, great vibe.
I love how you put in the video “you’re basically making OC spray” didn’t think about that prior. I just subscribed and stoked to make this as well as check out the rest of your recipes. Thanks much
![แฉกลโกงงานวัด 2024 [ โกงมั้ยครับ ep.106 ] | DOM](http://i.ytimg.com/vi/taC5dpP3HXA/mqdefault.jpg)
I use this recipe all the time. Thanks, HGH. The only thing I do different is, I dip the meat in the marinade before I put it in the bag, and then pour the marinade into the bag. Otherwise, sometimes the meat tends to stick to each other and no marinade gets in between. By dipping, it makes sure all the meat touches the marinade, and it turns out perfect! Thanks again, HGH, for another great recipe
I do this too. Let the marinate cool, drop the meat in one at a time, stir it all up, then dump it in the bag.
You put the raw meat soaked marinade on the smoked meat ?
@@markgraham637 All this BEFORE you smoke the meat. BEFORE!
As Gordon Ramsey would say,
"You donut".🙂
Just massage your meat in the bag... 🤣
@@b1004uthis whole comment is pointless af. put the meat in the zip, pour in the marinade, massage the bag so it gets on all sides. you made it way more complicated/time consuming/more to clean for no reason at all,.
I can't keep this stuff in my house my family smashes this everytime. Every recipe I've used from hey Grill hey has been awesome thank you for sharing and all you do.
This recipe is the best! I use the oven, 3 jalapeños, a TBSP of hot jalapeño juice, patted down with paper towels after oven, put in the bag with a crack of air, and then chill. Moist, chewable and the best flavor ever! I've been using this recipe and making it my own for 4 years! Just wonderful!!
Hadnt heard of this gal before, but now im a sub and a fan after this recipe!!!
Hahaha sameeee here
another tip for marinating your meats if you have a vacuum sealer with bags or a vacuum sealed container use that and it really helps pull that flavor into the meat in rapid time I can usually smoke my meats same day in about 3-4 hours. with any thing that's moist on a vacuum sealer bag you can fold up a paper towel to fit across the top of the bag and seal it in to hold back the moisture and allow a full seal.
Where do you put the towel and how
How do you dry the meat, because I towel dried my meat and it was still moist after 3 hours in the smoker at 170
@@jsdunaway I use 11" bags and I use cut my own and cut them long. I fold up the paper towel until it is about .5 inches or 1.5 cm across then I place it about 3 inches inside the bag. I then put my sealer on gentle and moist. Then I setup my sealer so it sits elevated above where the bag sits on the counter or in the sink usually on top of a pot. I then do a vacuum seal and hold the bag right on the paper towel and once it seals I press the manual seal button then move the bag wipe any fluid away and seal again an inch above. I have purchased the reusable plastic liquid stoppers from Cabela's since and use those now. However the paper towel trick works.
@@TheOracle313 I towel dry then I set it on a cooling rack for cookies etc. Then I place a small fan on the counter and let it blow over it for 30ish mins to also bring it to room temperature before smoking. For all meats and fish I wait until it has a semi sticky texture.
@@OregonOutdoorAdventures ok, because I'm highly considering doing just a dry rub. I'm currently still smoking my meat now after 7 hours and it's not even dry yet.🙃🙄
I love this recipe and usually add 4 diced jalapeños and 4 diced habaneros and that brings on some wonderful heat !
Didnt make a photo, but this recipe is great!! i allso reheated the marinade, got rid of most of the moisture and used the peppers and onions (didn't have onion powder) in a rice dish. The spice and sweetnes made that dish a succes and as a snack everyone loved the jerky.
OMG! Finally got around to making a batch. probably one of the most savory things I've ever tasted. Added a couple tweaks. Made in a dehydrator, so added 1 tea spoon liquid smoke. After cooling, I tasted the brine and worried it would be to spicy. Once laid out on the rack, I sprinkled with dark brown sugar and did the cook. It turned out amazing! Thank you again for another awesome idea. 🤤❤️
One thing I have tried is, hanging the pieces of meat on metal skewers. I made a rack to do that so the meat never touches the grill and the only thing that dries your meat is the actual smoke. Doing it this way, you don't need to flip it, it will never burn either but keep in mind it takes about an hour and a half longer and also gives the meat a much heavier smoke flavor so it is imperative that you use a sweet pellet for this method. I would love to see you try this in a future video. Great video, great recipe!
I just discovered your channel and I'm already hooked. Brb gonna go binge your content for the next 8 hours hahaha
I have tried a few jerky recipes. This is my absolute favorite and my goto!
I’ve made a lot of beef jerky before but this is my family’s favorite recipe! Thanks for the recipe Susie!
Just finished making this recipe. Best beef jerky I've ever had. I wouldn't adjust the recipe, it's perfect the way it is.
Just finished trying this recipe. I had my doubts to be honest. I gotta say the jerky turned out delicious. What a wonderful flavor combination. Thanks for sharing.
I'd like to try this with a bit of orange or maybe clove asian type or habanero lemongrass jerk variation. Dr. Pepper probably go with so many different types of foods.
Marinated the meat last night and smoked it this morning. Three pounds took almost exactly three hours at 170 degrees. Texture and flavor were great except we really couldn’t taste any of the heat from the two jalapeños. Next time I’ll use your suggestion and purée them. Overall, excellent!
Did you wipe off the seeds like she suggested? I feel like if the seeds were left on that would probably help the heat? Making this tonight and I was considering adding some red chili flake too after reading your comment....
I've been wanting to try making jerkey. Rootbeer sounds awsome! Thanks for the tutorial and ideas.
I'm making 4lb's this weekend with 7up in my big chief🥳
the flavor n final product looks delicious
Have used this recipe many times it is one of my favorites
This is exactly a kind of jerky I love. I can't wait to make my 1st batch! Thank you for the recipe and tips.
I use this recipe regularly. It is excellent.
Looks great! I might have to try that this weekend.
My mouth is watering 😋, I am definitely gonna try , thanks for sharing
When ever I bbq beef I always fill a spray bottle with Dr.Pepper and give the meat a spritz every time I open the cooker.
Creates the best bark on bbq!
Even people who hate DP love the bbq.
Clear, thorough, professional, entertaining, and best of all… no soy sauce!!!
Made this marinade last night. You were definitely right about making sure you have a lot of ventilation. What a horrible smell lol. Can't wait to try the jerky.
I have made this recipe from Susie's website probably over a dozen times. I mostly use with pork loin instead of beef, with not much difference in flavor. I add a little brown sugar, and use cayenne in place of jalepenos, but otherwise, the recipe is all Susie's. Best jerky I've ever made. A keto friendly snack. I've lost over 30 lbs with the help of this recipe. Thanks for the ideas!
That is awesome! I love when people take the base of my recipes and make them their own.
We have whole pork loin (10/11 lbs) on sale often, for just $1.29 per pound! I can't wait to try your recipe, sounds fantastic !
Did you use real cayenne or powder?
@@mitchdenner9743 powder.
I love this channel! This is great.... I have something fun to try over the weekend. Thanks!
Made your recipe last weekend ..turned out great! I put a bit too many peppers 😅😅😅 LOVE YOUR CHANNEL
Just went to Walmart. Grabbed dr pepper made with real sugar, a london broil, and jalapenos.... Reduced the marinade and sliced the meat to my desired thickness.... Its in the fridge now....
How was it?
How did it turn out?
I'm gonna have to try this recipe. It looks very delicious and its making my mouth water for some jerky. I have a dehydrator and made many lbs of jerky. I would love to get a smoker and make jerky on that. Smokers give a totally different flavor then a dehydrator.
Add some liquid smoke to the marinade. That gives you a nice Smokey flavor.
I have made quite a few of your recipes. Just finishing this one and it was easy and taste great! I used my 1 lb Butcher Box eye of round. Thank you so much for doing this step by step the way you do. 💗
I substitute the jalapenos for 2 tbls of chili paste and its amazing.
What type of chill paste?
@@JakeV1953 sambar oelek.
Super awesome! I'm totally trying this recipe this weekend.
Hope you like it!
Thanks for sharing, will be making for sure. BTW that back garden bead is crying out for some herbs!
I know! spring is creeping and I am excited to plant!
Great recipe. I doubled the recipe for a 5lb eye of round, and added the correct amount of curing salt (Prague powder #1) for the weight in place of one of the tablespoons of salt. I'd like to know the starting thickness of the meat. I told the butcher I was making jerky and to put the slicer on setting 2 as was mentioned and he said it would be deli thin. I thanked him and said to make it 1/4 in since that's my go-to but I think it's a little thick given the temp and time. My pellet grill won't go down to 165 so I set it at the lowest setting 190 - for 3 hours, even with the higher temp, I had to add another hour and a half to it.
Just came across this video and yup I subscribed and now I’m hungry thanks
Awesome! Thanks for the video. I have some marinating tonight to smoke tomorrow!
Susie, I've made this recipe several times. it's always a huge hit. love it!
I’m gonna make these this weekend and enjoy cold adult drink also while making it. Thanks Susie
I made some this weekend and guys at work want to buy it from me because it’s delicious
I love this recipe, if all directions followed like you say it comes out super delicious everytime. Thank you for sharing.
Pissed they didn't keep your show on the food network. Love your stuff!
Me too, man! We'll keep the videos coming on TH-cam for now!
Glad I haven't been the only one to discover dr pepper marinade... Its bombdiggadie...
That looks amazing!!!! Happy you popped up in my feed! A definite sub👍
Mmm 😍 yay knew ideas! thank you! That was so informative! Some amazing tips I've never heard before. ❤️
I can mess up a Pop-Tart but man I would love to buy this and try it.
I did this recipe today on my PIT BOSS verticle smoker and it turned out very tasty !!!!! Thanks for the recipe !!!!!
Made this tonight it was delicious. Thank you. I am going to try habaneros next time.
Yep I used Carolina reaper and Ghost peppers it was delicious everyone loves it 👍🏼
Same here I have Reepers , Ghost and Scorpion dehydrated and ground up together. 👍🏼
As soon as I read this and saw a piece of this jerky my mouth started watering! 🤤
I made this last weekend and its by far the best beef jerky recipe I have made yet. thanks for the awesome video
I tried your recipe, this stuff is amazing!
Thank you for the tip on #2 setting. I never knew what to ask. I always said 1/8". Thanks again.
Turned out awesome. Thank you for the video
My kids bought me a Master built electric smoker for my birthday and I made these yesterday. After making the marinade, I had an urge to add salt because the diet Dr. Pepper made the marinade taste sweet to me, but I withheld because I wanted to try as written. Glad I didn't add anything. I marinated in fridge for 24 hours and the flavor of the marinade changed from sweet to well balanced and it smelled great. Meat thickness about 3/16th of an inch on meat slicer. I used cherry wood chips. First time using a smoker and this is the first thing I made. I used London Broil and cut all fat off that I could. I used "hot" untamed Jalapeno's in the marinade and sprinkled the meat with red pepper flakes. Over two pounds of meat devoured by family and friends in about 1 hour. I can't testify to how long they last in storage.
I tried it. That's some amazing jerky! Thanks for the recipe! I will be doing this one again for sure!
Love homemade jerky . Great recipe. I also love venison jerky. 👍
I thought it would have a longer shelf life. I need to give this a try this weekend. I love me a Dr. Pepper from time to time.
🤝
Gag🤮
It will if you use pink curing salt, around 2 months
Thanks for sharing the whole process. Cheers!
Yep, this gal knows her jerky. Never used this recipe before but I will. I also use pork loin; trim off the fat cap, and slice about 1/8". It's a great lean and tender meat for jerky and you can get it for less than 2.00 pound on sale.
Will definitely have to try this looks amazing thanks for the awesome videos
I need to try this one - thanks for the video. I have made your teriyaki & sweet java jerky & they are Awesome!!
Awesome! I can't wait to try this!
*I have used GRAPE AND APPLE JUICES for the sweetness with a bit of natural acid ... instead of soda pop.... Apple juice, Grape Juice, Bar-b-Que sauce and maybe some sauteed peppers... if you want the heat with the sweet.*
Just made it... amazing! Thank you so much!!!
I love Dr pepper and jalapeño. Sounds delicious
Might try this on salmon! Typically I use apricot marmalade! Thank you for taking time to film and post this video!
how did that salmon turn out? we have so much from Alaska. Always looking for a new recipe...
@@catherinebower4089the salmon turned out awesome, you should try it, you will like it allot.
Great video. Looking forward to making this.
this is my go to recipe ever time
I'm going to try this. I've got some kinda lean chunk of beef in the freezer for the jerky project.
"YOU GO GIRL"
Thank you for another great video...
I looked in your description box to find what smoker you used in this video...
I can't find it... Thank you for your help.
It's a Camp Chef!!
@@Heygrillhey
Thank YOU
You mention you had the butcher cut on #2 setting. My understanding is increments on different slicers, even same brand slicers different years, vary. So any idea how thick a #2 is? I guess not too thin because you mention checking the IT with a meat thermometer on you web page.
Just tried this yesterday for the first time. Two pounds of London Broil thinly sliced and followed recipe to the letter. It was a HUGE hit with family and friends; it's nearly gone! I've been asked to make more of it by a self-professed jerky snob and a few others. Thank you for sharing!
This looks great. I will definitely try this.
I use a similar recipe for jerky done on my big green egg. Key on a kamado style smoker is to use a charcoal divider in the bottom and just light a small pile of lump charcoal. You can keep it around 160 degrees with proper charcoal and airflow settings. Gives it a little smoke so I never have to use liquid smoke(not a fan). I also add a splash of dark soy sauce to my marinade. 🤤
Been anticipating to see what jerky you were making with those cuts, wasn’t aware you had this recipe,this is my go to pulled pork marinade but I do throw in some cumin also,and when I make the jerky with it I also use habaneros and some red pepper flake love it.💯❤️👍
Delicious!!
simple hint for cooking jerky on your pellet grill , put all the meat on cookie drying racks then just add them onto your grill. it makes life alot easier when you want to move it and remove it. :)
great tips, i have made this a couple times and it is the best!
Is there really hot spicy?
This sounds delicious. Definitely have to try this recipe!
gonna have to give this a try! looks amazing!!!
I like the fact you are thorough on the small details. Great learning video
I've been doing jerky in my dehydrator for a while and been looking for new recipes. I'll definitely have to try this one out!
Ummmmmm it was steamin still when she poured it in. Plus she said reduce to 1 cup then did 1 1/4 said that’s exactly what she wanted?!? WTH!?
@@vegamedina289 that has what to do with my comment? 🤣
@@AGPullen I love TH-cam lol
@@bobcostas1331 Same. 😂
It's an inexact science, Medina.
I've made 2 batches of simple soya sauce/Worcestershire, S&P jerky on the Offset. For sure going to try this recipe tomorrow! Digging the channel, very informative.
I think this is one of the best recipes online ever. I’m glad you put the video up. The only things I do different is:
- I add some honey to the marinade
- I double the jalapeños and don’t take out the seeds
- I cut with the grain
Other than that, this is the best. Keep it up.
Literally made my mouth water
Just made this it taste amazing I didn't add jalapeños until I was done reducing dr pepper and put a lid on pot to let soak while it cooled
That looks absolutely delicious but I'm going to have to try this recipe in my air fryer on dehydrator mode
Well I now know what I'm doing this weekend. Never made jerky before. But I'm going to give this a try.
5:58 - and, in the famous words of BBQ pit boys.."in the miracle of time"...well done, dear.
Nice job! I’m definitely going to try that flavor profile. A couple things that I do differently-for my own taste: after liquid marinade, I marinate in neutral oil (peanut, grape seed) for about 30 minutes. Then, slip them between gloved fingers to remove excess oil. In the smoker, the rest drips away. In the liquid marinade, I add pink salt or quick cure to 1/2-1/4 the amount for sausage cure. After it has smoked, I open dry it for a couple days. Probably wiser in a fridge but I like the open air. The former makes it less brittle. The latter preserves it for the haul. Looking forward to this flavor.
ok, finally made this-AWESOME
You are awesome! Can't wait to make some!
I finally broke down and ordered a Camp Chef smoker. This video put me over the edge and I'm anxious to try it!! Have you ever tried it with less salt? Do you think that would be ok? I'm on a low sodium diet but love jerky! Thanks for the awesome content!!
I've heard of this recipe but have never tried it. I sure am going to now though.
I hate to admit this, but this old dog is learning new smoking tricks from a grill! Great job, great content, great vibe.
Just made this batch for the first time and love it!! next batch I'm going to try with rootbeer.
I love how you put in the video “you’re basically making OC spray” didn’t think about that prior.
I just subscribed and stoked to make this as well as check out the rest of your recipes. Thanks much
i'm gonna try this in my cuisinart air fryer/toaster oven with dehydrate function and liquid hickory smoke.
New sub here
.... Greetings from Wyoming... Thanks Young Lady...!!!!
My nephew and I did this recipe with elk and man, it was freaking delicious.
This! Looks! Fire! 🔥 I might try this with scorpion pepper for the heat and flavor! 😅🤤
Yes
that looks amazing! definitely gotta try this out