I have a patient that makes it in a smoker.

I have given him a bunch of cherry and peach that I ran through a wood chipper. I gave him a couple trash bags full and he thought it was a bunch of branches he would have to cut up. He was pretty happy when he looked in the bags and figured out how much work I saved him.

Pretty fantastic stuff that he produces, better than anything I have ever purchased, WAY better.

Your loss is another Pelican's gain! :D

First Pelican who PM's their address gets some good jerky, ah what the heck, the first two.

Mahogany Smoked Meats out of Bishop is bar far the best I’ve ever had. Just picked up a pound today in fact. 😊

Finished in a few minutes?

Of the three methods we tried we like the smoker the best. Thought the first batch got a little warm and we ended up with meat crackers. :eek:

Live and learn.

I make my own every few weeks. Simple recipe and tastes great. 1 cup Soy Sauce and 2 or 3 tblsp liquid smoke that's it. The majority of the flavor comes from the smoke you can ad or subtract based on taste. I prefer hickory but have used mesquite. I have tried various spices in the past including A1, Whatsthisheresauce, various jerky and meat rubs, etc. But I prefer a good steak with just a little salt and pepper and the flavor of a good char from the grill so I keep it simple. I slice about 1/4" thick pieces, place in a zip lock bag pour in soy/smoke and marinate overnight sometimes longer. I dehydrate in my oven on convection lowest heat setting to desired dryness. Usually three-ish hours. My wife likes a little heat so after dried I sometimes will sprinkle powdered black or red pepper on.

Edit: I have also found all soy's are not equal. Stay away from Kikkoman, La Choy, etc. I have found a good low sodium naturally brewed Japanese soy for sushi to work best. They are mild in flavor. Tamari brand is pretty good and available in most super markets.

Damn you guys! Now I'm going to have to try this in my air fryer. Supposedly, I can make it in 1 - 2 hours!

Hopefully, the air fryer has a low temp setting. Jerky is dried meat, not cooked and dried.

160-180 degrees is what's needed. Mine goes down to 150.

My jerky recipe

Flank or skirt steak
Partly freeze
Slice 1/8” across the grain
In bowl, mix teriyaki sauce, bbq sauce, worchestershire, black vinegar, soy sauce, sugar, garlic, green onions, etc - do it to taste, I like a sort of korean BBQ flavor
place sliced meat in a gallon ziplock, pour in the marinade from the bowl, seal bag, knead with fingers until meat well coated
place in fridge for 24 hr, re-knead a couple times
place meat in dehydrator, leave it well coated with marinade, no heat, for about 16 hours
you want the marinade to be a savory-sweet crust on the meat, and the meat to be firm but not leathery like store bought jerky
this jerky will keep several months at room temp, but it’s usually gone in weeks - super delish

^^^^^^^^^^^


Mmmmmmm!!http://forums.pelicanparts.com/support/smileys/wat6.gifhttp://forums.pelicanparts.com/support/smileys/wat.gif

Thick or thin teriyaki sauce?

I have a batch sitting in your mixture for tomorrow. Tonight, I made a batch with no marinade for the dog. She was very happy! Ran the air fryer at 180 degrees for 90 minutes. The outside was nice and brown, while the inside was grey meat colored. Meat was sliced to 1/4" and after 90 minutes, it was about 1/8".

Hey Bryan,

Good luck and I hope you enjoy? Its intended to taste like beef that was lightly salted and dried in a smoker. Of course alter the recipe to your liking. Add or subtract soy, liquid smoke or add other flavors if you prefer.

Donovan

I used 1/2 cup of soy and 2 tbsp of liquid smoke. It is marinating and I'll make it in the afternoon. Beef jerky is always good, and I know what is in it, so I can give it to my dog. She needs to eat whatever I'm eating.

doesn’t matter. or Yoshida Sauce (a local product in OR!)

PM Sent! Looks amazing!

JA

Masraum and Jandrews have jerky coming their way.

jyl, that marinade sounds good although I'm not a fan of sweet jerky. I do have some Bulgogi marinade, maybe I'll try that on a small batch next time to see how it goes.

I make it on my WSM 22 in smoker. I use London broil. I find that you have to really watch it so it doesn't dry out too much.

It came out really salty. I need to either cut the soy in half or marinate it for a shorter amount of time..