After marinating
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After marinating beef and before smoking beef strips for beef jerky, does one leave whatever marinade is on the meat, drain the meat for some period of time, rinse the meat or pat the meat dry?
Thanks for any help you can give.geraldr622 I just pull out of the bag I was marinating in and put on the racks, what ever drains off just by holding up in the bag for a couple of seconds. I then grind pepper over the rack of meat as I like pepper but I do not put it in the marinade.
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It will dry out in the smoker/dehydrator while draining on the racks & not dry out too fast. Flavors will be intense &that is the way you want them.
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Straight from marinade to the dehydrator or smoker is what I do.
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Hey guys - Thanks for response. Jerky is in the smoker!
geraldr622 said in After marinating:
Hey guys - Thanks for response. Jerky is in the smoker!
HAHAHA! Picture or it never happened
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After marinating beef and before smoking beef strips for beef jerky, does one leave whatever marinade is on the meat, drain the meat for some period of time, rinse the meat or pat the meat dry?
Thanks for any help you can give.geraldr622 - Straight into the smoker
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Hers my batch from yesterday. 7lbs london broil @ $2.40/lb. Tamari powder, crushed red pepper and cure dissolved in water. Vac packed over night. Put on my masterbuilt frankensteined with exterior smoker and 12 stage pod controller. Came away with a little less than 3 lbs.
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Hers my batch from yesterday. 7lbs london broil @ $2.40/lb. Tamari powder, crushed red pepper and cure dissolved in water. Vac packed over night. Put on my masterbuilt frankensteined with exterior smoker and 12 stage pod controller. Came away with a little less than 3 lbs.
samspade That looks really good, I will be making some in a couple of weeks. If I make it too soon it doesn’t make it on my hunting trip.
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Hers my batch from yesterday. 7lbs london broil @ $2.40/lb. Tamari powder, crushed red pepper and cure dissolved in water. Vac packed over night. Put on my masterbuilt frankensteined with exterior smoker and 12 stage pod controller. Came away with a little less than 3 lbs.
samspade
Looks great! -
Hers my batch from yesterday. 7lbs london broil @ $2.40/lb. Tamari powder, crushed red pepper and cure dissolved in water. Vac packed over night. Put on my masterbuilt frankensteined with exterior smoker and 12 stage pod controller. Came away with a little less than 3 lbs.
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samspade I spy a BBQ thermometer. Can you share the brand and if you are happy with it??
BTW that jerky looks delicious
Dr_Pain it’s a cheap 4 wired probe just gives temp and has a list of recomended temps for beef pork etc. Got it a walmart I think. It works good enough but for monitoring got the meatstick bridge set. Here’s a pic of the cheap one.
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After marinating beef and before smoking beef strips for beef jerky, does one leave whatever marinade is on the meat, drain the meat for some period of time, rinse the meat or pat the meat dry?
Thanks for any help you can give.geraldr622 I put the meat between double layers of paper towels and let it dry while I get the smoker ready then put it in the racks. Cuts down on the drying time in the smoker.
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Dr_Pain it’s a cheap 4 wired probe just gives temp and has a list of recomended temps for beef pork etc. Got it a walmart I think. It works good enough but for monitoring got the meatstick bridge set. Here’s a pic of the cheap one.
samspade said in After marinating:
Dr_Pain it’s a cheap 4 wired probe just gives temp and has a list of recomended temps for beef pork etc. Got it a walmart I think. It works good enough but for monitoring got the meatstick bridge set. Here’s a pic of the cheap one.
Thanks for the reply. I’ve been searching for some geek thermometer. I like to calibrate my stuff (because I don’t trust equipment) and was looking for high/low alarms sooooo… I had to spend the high dollars, but I had the wife’s blessing.
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