There was a special on London Broil at a store near our house last week at $3.99 lb. I quickly snagged about 6 pounds. The butcher ran it through a deli slicer for me and sliced it into pieces about 1/8" thick give or take.
I decided to split the batch in half and did part of it in a teriyaki cure and the other in a traditional cure. After trimming it up and cutting it into slices I cured it for about 20 hours. After work I put it on at 175 degrees. The first (thinnest) pieces came off in about 2.5 hours and the balance right at 3 hours +.
Conclusion: I can't really tell a difference between the teriyaki and the original but the bride says the teriyaki is a bit sweeter (I always knew she had better taste than me
)
I have done jerky before and did not refrigerate it - the thought being that it was cured so it should not need refrigeration (granted it the first time I made it both the kids were home over a weekend so it did not survive long). I read all the way through the instructions this time (I know right?) and it said to refrigerate for up to two months (it won't last that long in our house) so I have it in the fridge this time.
On the smoker (no prep photos - sorry but pretty standard trimming and curing)
Teriyaki
Original
