Whole house smells like jerky

[slonezp]

I must have done something right. To be honest I made the jerky a few weeks ago. I just pulled it out of the freezer. 

[12poundbass]

This was the sweet and spicy right? 

[slonezp]

Dr. Pepper and jalapeno is what I pulled out today. First time I made it. Good...not great. Probably better than any store bought jerky but...I like the spice to last longer than a few minutes. 

[12poundbass]

I did the Dr. Pepper jalapeño deal once and I had the same results. I haven’t made jerky in a while so I haven’t tried anything different. The best sweet and spicy blend I’ve come across so far was a blend I got from Cabelas one year that had 4 or 5 different jerky blends. That stuff was absolutely what I’m looking for in a sweet and spicy. 

[Jigfishn10]

They look really good @slonezp

I know I asked before so please forgive me, but are you doing them in the oven or dehydrator?

[slonezp]

9 hours ago, Jigfishn10 said:

They look really good @slonezp

I know I asked before so please forgive me, but are you doing them in the oven or dehydrator?

Pellet grill. I used to do them in the oven and add liquid smoke to my marinade. Now I add real smoke. I used a dehydrator once. Borrowed it from a buddy. Was one of the cheap small ones that use a lightbulb as the heat source with a little circulating fan. That would probably suffice for dehydrating veggies but not for meat. If I recall I think it took somewhere between 12 and 24 hours.

9 hours ago, 12poundbass said:

I did the Dr. Pepper jalapeño deal once and I had the same results. I haven’t made jerky in a while so I haven’t tried anything different. The best sweet and spicy blend I’ve come across so far was a blend I got from Cabelas one year that had 4 or 5 different jerky blends. That stuff was absolutely what I’m looking for in a sweet and spicy. 

Next time you make some, I have a killer peppered jerky recipe I'll share with you.  

[Koz]

Try marinating it in Texas Pete's Sriracha overnight. It has a sweet and heat flavor.

 

I also do a dry rub with Tony Chachere's Creole Seasoning. For prep I use a dehydrator.

 

Great - now I'm craving it and I have to go out tomorrow and buy a London Broil and make jerky.

[slonezp]

Probably blasphemous for you venison aficionados. I'm making pot roast today with about 3lbs of tenderloin.