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How To make Beef Jerky a la Willie
Ingredients
1/2
cup
soy sauce, low salt
1 1/4
teaspoon
onion powder
1/3
cup
worcestershire sauce
1 1/4
teaspoon
garlic powder
2 1/3
teaspoon
pepper
2
tablespoon
brown sugar
1
pound
lean beef
1
Liquid mesquite smoke *
Directions:
* use in place of smoker.
Mix all ingredients except beef to make marinade. Cut thinly sliced beef
into 1/2 inch strips and marinate for 8 to 12 hours.
Smoke using mesquite chips for about three hours and then finish drying in oven. If doing whole operation in oven use liquid smoke and hang strips of beef on highest rack and put shallow pan underneath to catch drippings.
Turn oven on and set to lowest possible setting and leave for 6 to 8 hours until thoroughly dried.
A couple of hints that I picked up from one of the cooking echos. Use
toothpicks or wooden skewers to hang meat by, and put a couple of layers of paper towels in the pan to collect the drippings and save cleaning problems later on.
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Cheers!
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BRISKET JERKY: YOUR FIRST STEP!
#brisket #jerky #jimislash
This video is about making brisket jerky. These are the first few steps. Very necessary steps for good brisket jerky.
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How to make Snacksticks
How to make Snacksticks
How to Make Snack Sticks at WALTONSINC.COM
Meatgistics™: The process of transforming meat from animal to edible
How to Make Snack Sticks provides step-by-step instructions on how to make snack sticks from home. To find all your sausage-making supplies, (that is, Everything but the Meat!) visit
Snack Sticks are a meat snack and semi-dried sausage that is stuffed into a smoked collagen casing and then hung in a smokehouse for cooking. Many Snack Sticks will have a pH between 4.5 and 5.2 to give them some shelf stability and the classic tangy flavor
#howtomakesnacksticks #meatprocessing #deerhunting
00:00 Intro
00:15 Overview
03:45 Cutting Meat
04:00 Grinding
04:45 One Shot Grinder Head
05:50 Mixing
06:10 Protein Extraction
06:30 Additives
07:00 Stuffing
07:50 Casing Fullness
08:15 Hanging Meat
08:30 Smoking Process
09:52 How to Increase Humidity
10:45 Finished Product
11:00 Ice Bath
11:35 Sous Vide to Finish (optional)
11:55 Blooming at Room temp
12:30 What to Expect
13:15 Casing Bleed
13:40 More Info at Meatgistics
14:00 Outro
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