Made jerky yesterday! I've been making jerky monthly for a few years now. It's a favorite snack of my wife and myself.
6.5 lbs Wagyu top round, sliced 1/3" thick and marinated for several days in beef stock, 2 Gringos Chupacabra Original Chupacabra Rub, balsamic vinegar, sugar and soy sauce. Then seasoned with a light layer of Brisket Magic after marinading and slow smoked at 180° over oak and hickory for 10 hours. Bagged and ready to take for snacks.
Sooooooo goooood!
by Unique-Discussion326
3 Comments
I do, but I n haven’t tried it in the smoker yet. I’ve only done it in the dehydrator
I have not, I will now though! Tonight I’m doing chicken balls. Beat the chicken as thin as possible. Throw the chicken in a ziploc bag, add bbq sauce of your choice, add liquid smoke, add seasoning of your choice. Once marinated, for 5-6 hours take them out, roll them in a ball, wrap with bacon and smoke at 250 until up to temp. Enjoy!!
I use cheap select meat bc it is leaner and do 1/4”, 160 for what time until it is over dry, then bag it in the fridge for a day or two and it softens back up. I like chewy, not soft. My experience with fatty meat (prime, didn’t try wagyu) was not as good as with lean meat.