GKGrill
New member
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- Grill(s) owned
- Stampede
Happy new year everyone!
I made some jerky today using a London broil. Threw it in some marinade overnight. My first mistake was leaving it in the pit too long. I dried it out a bit too much. I'll keep a better eye on it next time. I also found that the smoke flavor was a bit too intense (I did cook it on extreme smoke 180). I'm also thinking perhaps my marinade was not good for this application. It's my go to for steak, but just doesn't do it for me here.
I wanted to use this thread to gain some tips from some of you more experienced jerky makers. What have you found to be the best cut of meat to use? Temps to dehydrate at? Time in smoker that you've found to work best. Let's share some recipes and marinades that you like.
Here's the marinade I used:
2 tbsp balsamic vinegar
2 tbsp soy sauce
4 tsp honey
2 tsp olive oil
3 crushed cloves garlic
Cheers
I made some jerky today using a London broil. Threw it in some marinade overnight. My first mistake was leaving it in the pit too long. I dried it out a bit too much. I'll keep a better eye on it next time. I also found that the smoke flavor was a bit too intense (I did cook it on extreme smoke 180). I'm also thinking perhaps my marinade was not good for this application. It's my go to for steak, but just doesn't do it for me here.
I wanted to use this thread to gain some tips from some of you more experienced jerky makers. What have you found to be the best cut of meat to use? Temps to dehydrate at? Time in smoker that you've found to work best. Let's share some recipes and marinades that you like.
Here's the marinade I used:
2 tbsp balsamic vinegar
2 tbsp soy sauce
4 tsp honey
2 tsp olive oil
3 crushed cloves garlic
Cheers