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Beef Jerky 3 Ways

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    #16
    My conclusions from todays cook.

    Pineapple Teriyaki Jerky
    -Super tender. The pineapple juice did its job tenderizing the beef.
    -Nice saltiness. Just the right amount.
    -Lacked pineapple flavor. Probably should have used a large can of minced pineapple instead of just juice.
    -Didn’t taste any sesame or ginger. Probably should have used more of each.

    Dr. Pepper Jalapeño Jerky
    -The spice from the Jalapeños was on point and the brightness it brought to the jerky was great.
    -Big beef flavor for this one.
    -I didn’t get much flavor or sweetness from the Dr.Pepper. Maybe if I revisit this jerky I’ll start with 6 cups of Dr. Pepper and reduce it to 3 cups before I make the marinade.

    Sweet and Spicy Jerky
    -So delicious. The perfect balance between sweet and heat for me.
    -The perfect saltiness for my taste also.
    -I’ll always make this jerky ever time I make some.

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    • tbob4
      tbob4 commented
      Editing a comment
      I just happened upon this. Thanks!

    #17
    WOW, @ssandy_561

    Thanks for all the info, especially the epilogue...

    Anybody have anything to add, e.g. Do's and Dont's, especially from your experience, for a first-timer???

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      #18
      I have been using cheap ($4.99-5.99/lb) NY strips from the local Winn Dixie. Not high quality like my Creekstone steaks but perfect for jerky.

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        #19
        Originally posted by Redwng View Post
        I have been using cheap ($4.99-5.99/lb) NY strips from the local Winn Dixie. Not high quality like my Creekstone steaks but perfect for jerky.
        I may give that a try. I've got some USDA Select strip steaks in the freezer that I have been trying to figure out a use for!

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          #20
          Hmmmm...I haven't asked about USDA rating.

          I'm guessing Prime is a waste of money; was thinking Choice would be the way to go. Michael_in_TX, you mentioned Select - is that good enough?

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          • Michael_in_TX
            Michael_in_TX commented
            Editing a comment
            My thinking on Select is that it would have the least amount of intramuscular fat, so it would be the best (and safest) for jerky.

          #21
          ssandy_561 if you don’t mind, what is the sweet and spicy marinade?

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          • ssandy_561
            ssandy_561 commented
            Editing a comment
            In my first post on page 1 there is a link to my post where I made the sweet and spicy beef jerky with the marinade recipe.

          #22
          Just stumbled across this. Thanks so much for the inspiration and detailed photos and recipes!

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