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Got a big hunk of lean dead cow
Sliced in nice 1/8 th in thick palm sized slabs.
Half of it is now marinating overnight in some Soy Vey Teriyaki.
Tomorrow that will get split into 3 batches, 1 Terriyaki only, 1 will get mild Pepper Garlic dry rub added, still thinking about the 3rd batch, may get a smoke rub and/or plain cracked pepper.
The other half will be dry rub only, for now 1 batch will be a Montreal Rub that's got a real bite. Will have one more batch that I need to work out a flavor for.
Will have a bunch of yummy Jerky for the weekend.
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"I want my two dollars"
"Goodbye and thanks for the fish"
"Proud Member and Supporter of the YWL"
"Brandon Won"
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