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?
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.
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.
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