I made a marinade from a recipe that I found on the forums, soaked my strips for 48 hours, and its in the smoker now.
Can I slice some more meat tomorrow, and reuse the marinade, or is it best to start with a fresh batch?
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I have done it but with not real good results. You dilute the brine with meat juices, could add bacteria, use up some of the spices and cure, ect....
Best to use new
Best to use new
The $2.00 - $4.00 it may cost to mix up a new batch far outweighs a trip to the ER or even a night hugging and/or sitting on the throne.
Toss it and start over.
Just my $0.02
Toss it and start over.
Just my $0.02
Ahhhh thats kind of what I thought might happen, too diluted and the juice from the meat messing up the brine. I kind of decided not to do another batch just yet anyway.
Heres how my last batch worked out...
I intended to come home from work early yesterday to get my smokette preheated, and loaded. It didnt work out that way, and I didnt get started preheating until 6 pm. By 10 pm I just had a good start. I went to bed and set my alarm for midnite so I could get up and check it. My smoker was outside the garage and it was 5 degrees, and it was a ways from being done yet. I was tired so I just turned the temp down to 140 and went back to bed. When I got up at 6 am, I was about an hour late, the jerky was pretty dry but has the best flavor of any jerky I've done and is going to be salvagable. I dont think I'll try to start a batch again like that.
I like the wet marinade a lot better than dry seasoning, and I learned a valuable lesson-its no fun making jerky in pajamas, with a flashlight in the middle of the night.
Heres how my last batch worked out...
I intended to come home from work early yesterday to get my smokette preheated, and loaded. It didnt work out that way, and I didnt get started preheating until 6 pm. By 10 pm I just had a good start. I went to bed and set my alarm for midnite so I could get up and check it. My smoker was outside the garage and it was 5 degrees, and it was a ways from being done yet. I was tired so I just turned the temp down to 140 and went back to bed. When I got up at 6 am, I was about an hour late, the jerky was pretty dry but has the best flavor of any jerky I've done and is going to be salvagable. I dont think I'll try to start a batch again like that.
I like the wet marinade a lot better than dry seasoning, and I learned a valuable lesson-its no fun making jerky in pajamas, with a flashlight in the middle of the night.
What recipe did you use Brad?
Hey Don, I used a slightly modified version of your recipe. I doubled the brown sugar, and I didnt have onion powder, so I doubled the garlic powder, i added a teaspoon of chili powder, and 1/2 teaspoon of cayenne pepper.
I've only made jerky a few times, using the High Mt seasonings, it just didnt have enough flavor for my liking. The wet marinade seemed to have a much better flavor. Now I need to try another batch with the same marinade, but this time I'll start a few hours earlier.
I've only made jerky a few times, using the High Mt seasonings, it just didnt have enough flavor for my liking. The wet marinade seemed to have a much better flavor. Now I need to try another batch with the same marinade, but this time I'll start a few hours earlier.