I smoked my first attempt at Jerky used a simple Marinaid of Soy,Worstichiere,ground pepper,hot sauce. Smoked for 8.5 hours at 160. I used a electric smoker. This came out great and the family thought i was the king.
2nd attempt...... We made 3 different marinaids. HOT, Maple and Cherry.
Maple-- was Pure Maple Syrup, Almond extract, Vanilla
Cherry--- Cherry juice, Grenadine and a sweet and sour sauce.
Hot--- Franks hot sauce, crushed red pepper,Jalapeno powder and creole seasoning.
Smoked meat at 160 for 8 hours, meat still soft, bumped up to 180 for 3.5 more hours. Maple is gross-- cherry is ok but no where near great. Hot was very good. After thinking about this for a week I am wondering if it was becuase of the suger content to make the flavors and no real salt or brining of the meat. ANyone got any idea's?
Primary- Working on new brew area
Next Brew - Rasberry Wheat.