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Beef Jerky Recipes with TenderQuick
Posted By: John Reis
Date: Tuesday, September 16, 2003 at 1:12 p.m.
I've made Jerky using a 24 hour marinade of:
16 oz Soy Sauce
16 oz Worstershire Sauce (sp?)
4 oz Liquid Smoke
1/2 tsp black pepper
3 lb Lean Beef (London Broil/Inside Round)cut into strips
and then use a Dehydrator (Not sure of the temperature, hopefully >160). I enjoy the flavor, but I'm concerned about the long term storage safety of this recipe.
I use Morton's TenderQuick in Cold Smoked Summer Sausage (Dry Product).Does anyone have a formula for beef jerky that incorporates TenderQuick dissolved in a marinade or in a dry rub to cure the Jerky prior to using my cold smoker to flavor/dehydrate the Jerky. If not, does anyone know how much TenderQuick should I use per lb of beef and how I should adjust the marinade recipe to accomodate the addition of TenderQuick? (I'll probably omit the Liquid Smoke in lieu of the cold smoker)
Thanks for taking the time to speak with me yesterday concerning TenderQuick in my Summer Sausage. I didn't find anything specifically addressing Jerky recipes on the site. So I'd thought I'd ask a specific question.
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