Jerky - Yoshida Style

[muralboy]

This batch was inspired by a buddy who loves my skirt steak marinade.  He challenged me to use that marinade as the basis for jerky.
So here is it.

I kind of winged the mix based on taste.  Combination of Yoshida's Gourmet Sauce (1.5 cups), chili powder (2 TBS), black pepper (to taste), red pepper flakes (to taste) and curing salt.  Marinated for approx 12 hours.

In smoker at 160 deg for around 4 hours.  Pulled some pieces earlier than others based on how quickly they were done.  Dried to the point that they cracked when bent but still tender

Wife said if this was the only jerky I ever made, that would be fine by her

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[sparky]

Looks great.  How did you get a pellet smoker to hold 106° for four hours?

[muralboy]

DOH!!! - typo - 160 deg.  previously posting updated.

[Saber 4]

Looks tasty..

[sliding_billy]

Nice batch of jerky!

[akruckus]

That is some good looking Jerky

[HighOnSmoke]

Nice looking jerky!

[muebe]

Great looking batch!

[africanmeat]

,

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[muralboy]

Just made my 3rd batch of Jerky using my Yoshida marinade.  Tweaked it a little and paid more attention to the amount of everything going into it.  This one is a keeper. 

4 lbs london broil - sliced 1/4" thick across the grain
1-1/2 cups Yoshida's Gourmet Sauce
1/2 tablespoon chili powder
1/8 teaspoon garlic powder
1/2 teaspoon red pepper flakes
1/2 teaspoon black pepper
1/8 teaspoon cayenne pepper
1 teaspoon cure

Placed sliced meat in a large glass baking dish or zip seal bag.  Combine the above ingredients well and pour marinade over meat.    Ensure that all slices are coated and marinade is distributed equally.   Cover and refrigerate for 8 hours or more.  Stir once or twice during the marinade to keep all of the slices coated.

Remove meat from marinade, pat dry to remove excess marinade.  Smoke at 160 deg for 4 hours.  Flip pieces at the 2 hour point.   Remove when surface of meat cracks when bent, yet still has some tenderness.  Some pieces will get done sooner than others.

No pics this time but looked pretty much like the last batch at the beginning of this thread.