Let's Talk BBQ
Cured Meats & Food Preservation => Cured meats & Food Preservation => Charcuterie: Ham, Bacon, Sausage, etc. => Topic started by: muralboy on March 07, 2016, 09:45:24 PM
-
A buddy gave me a 2# venison roast to make some jerky with. Marinaded in my Yoshida's based marinade for around 12 hours and in the smoker for 4 hours at 160.
Couldn't make all that smoke for just 2# so did another 4# of london broil. 2# with the Yoshida's mix, 2# with a new idea using Ketjap sauce as the base. Added a little black pepper and cayenne to bring in some heat. Turned out good. Could really tasted molasses flavor coming out.
[attachment deleted by admin]