Welcome to Thunderdome

Cutting down the carbs, still want snacks and protein, so tried this once. See how it works out. You can get store-bought like you're some kind of titled lord, but it's expensive and is required to have preservatives and any real man from the 1800s knew how to make his own.

I did this recipe.

https://www.onceuponachef.com/recipes/t ... ecipe.html

INGREDIENTS
One 3-pound eye of round roast (see note), trimmed of fat and silver skin
1 cup (packed) dark brown sugar
1 cup soy sauce
3 tablespoons Worcestershire sauce
1 tablespoon smoked paprika
1 teaspoon unseasoned meat tenderizer (see note)
1 teaspoon freshly ground black pepper
1 teaspoon red pepper flakes
1 teaspoon onion powder
½ teaspoon garlic powder

I didn't have Worcestershire, substituted Teriyaki.

Costco sells the meat for this, conveniently. It's like $4-5 per pound. Alternatively, my uncle is a deer hunter and always gives me meat every Fall. I will try this with some of the venison I have in my freezer, soon.

In a pinch you could jerky household pets. Just in case.

Fucking delicious. I ended up going through 3 pounds (pre-cook weight) in like a week because I couldn't stop chewing on it.

I did this one because the recipe didn't require a smoker or dehydrator. Just 4 hours in the oven at like 175. Easy.

Currently marinating the next batch, overnight. Added more hot pepper because this recipe was mild.

GORDON wrote: ↑Mon May 27, 2024 10:18 pm I did this one because the recipe didn't require a smoker or dehydrator. Just 4 hours in the oven at like 175. Easy.

Nice, that's dramatically easier than new equipment.

I sometimes buy the packages, mostly when work is buying, and yeah, it's expensive AF

Here's today's batch.

In the marinade. I let it sit overnight. Wet, pre-cooking. All done and delicious. I kind of figured out a pro-tip, today.

I put the meat on the tray, and had a bunch of marinade to dump.

This batch of jerky is one-half of a Costco package of Eye of Round.

Next time I will do half a package, marinate overnight, then put in the oven. THEN I will take the other half of the meat, let it marinate in the same juice overnight, then jerky that batch the next day. So I'm getting twice as much use out of the marinade.

ok, i really want to try this when i get back home.

Did you ever try it?

I just did another batch, this time adding some liquid smoke, and some of the reaper sauce I made last Fall. It's a good improvement.

Also, I let it marinate about 18 hours, this time. I think it needed it, it gave the tenderizer more time to work. Much easier to eat this time.

I did not. But, I might.

GORDON wrote: ↑Tue May 28, 2024 5:25 pm Next time I will do half a package, marinate overnight, then put in the oven. THEN I will take the other half of the meat, let it marinate in the same juice overnight, then jerky that batch the next day. So I'm getting twice as much use out of the marinade.

I did this, this time. Marinated a batch, and once it was in the oven cut up more meat for the next batch, and used the same marinade for another 18 hours.

It's more bland. A lot of the flavor went into the first batch. It's OK..... edible..... but, more bland.

Probably on par with a mediocre commercial packet of jerky, actually.

But I probably won't try to use the same juice twice, again. It really does get used up in one batch, even though you'll have several inches left.

Made a new batch the other day.

1. Slightly more tenderizer.
2. A few more splashes of the Carolina Reaper Sauce from the garden 2023.
3. Added a goodly amount liquid smoke.

The recipe is getting dialed in. This is the best batch yet.