Tried a "Memphis BBq" jerkey from Publix a month or so ago. flavor was pretty enjoyable, but it was nothing but bits and pieces and for est $20/lbs I figure I can do on my own. Got the Memphis BBQ rub from here and I am figuring using low sodium soy . any other suggestions?
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Club Member
- Jun 2016
- 4147
- Rockland county New York
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Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
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Napoleon gas grill (soon to go bye bye) rotting out.
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Dragon Jerky
3 lbs top round, eye of round or London broil. I’ve been leaning towards the London broil myself lately.
1 tsp onion powder
2 tsp garlic powder
1 tbs reaper powder
2 tbs hot pepper flakes
1 tbs fresh ground pepper
1 tbs brown sugar
1 tbs kosher salt
2 tbs liquid smoke
2 tbs Reaper hot sauce
1/3 cup balsamic vinegar
1/2 cup worcestershire sauce
1/2 cup low sodium soy sauce
1/2 cup low sodium teriyaki sauce
1 tbs molasses
This is my recipe for jerky. You can substitute or omit the Reaper sauce and powder to tone down the heat.
Good luck with your jerky making. It is fun.Last edited by Steve B; August 14, 2019, 08:53 PM.
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Sorry. Ran out of space.
At that point you should have some jerky worthy of selling to friends, family and maybe a few customers. 👊👊
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Do you use any prague powder or any other cure? Is it needed?
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Ronaldf123 No. I don’t use any cures for jerky.
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- Sep 2015
- 5096
- Tennessee
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22" Weber Kettle w/SNS, 18" WSM, Bronco, Grilla Chimp, Traeger Tailgater, UDS, Camp Chef Tahoe Stove.
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