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Wet Cured Jerky

P pagsMember
I've cured 6 lbs. of London Broil(1/4" sliced with the grain) for 48 hrs. in a wet cure using the following recipe:

* 5 pounds of beef (or any meat type)
* 15 ounces of Lea & Perrins OR Worcestershire
* 15 – 20 ounces of teriyaki sauce
* 15 – 20 ounces of soy sauce
* 2 – 4 Tb. of garlic powder
* 2 – 4 Tb. of dark brown sugar
* 2 – 4 Tb. of onion powder
* 2 – 4 ounces of molasses OR dark corn syrup
* 2 – 4 tsp. of cayenne pepper
* 4 tsp. Morton's Tenderquick

I used Yoshida's Teriyaki blend for the teriyaki sauce and went with the heavier portions except the cayenne pepper since I had more meat. The jerky is in the smoker using 5 oz. of hickory(4 split pieces); oven set to 200*, using the GLH method all the way. Too much jerky to fit on the four jerky rods so I included one grill to handle the extra jerky. Here's a picture:

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P pagsMember
You know I couldn't really tell the difference in taste between the hung jerky or pieces of jerky laid on the grill. There was a little difference in shape and consistency.

The jerky laid on the grill was flatter and more evenly cooked than the hung jerky. Part of the uneven cooking for the hung jerky was my fault. I jammed so much jerky on the rods that they touched more than they should, and the edges were done more than the centers on some of the pieces. The hung jerky also was bent and curved where the jerky on the grill was flat. This was just an appearance factor, but I like the looks of the flatter pieces better. They looked more like the commercial stuff.

That said, I will probably still use the rods because I can smoke more jerky at a time with the rods and one grill than laying the jerky flat on two grills. Next time, I'll make sure the pieces of jerky are better spaced.
P pagsMember
Hit your backspace button, and the GLH Method is at the top of the Jerky forum. Click on GLH Method and the instructions are a few posts down.

This recipe is pretty complex, and you won't pick up as much of the Yoshida flavor. If that's your desire, I would eliminate a few of the other ingredients. Start with the dry like the onion powder and garlic. Eliminate one or more of the liquids, adjust by adding more Yoshida. I believe that'll give you the taste you're probably after.

Keep the Tenderquick cure for safety reasons. It will also allow you to store the jerky longer. Even with the cure my jerky goes into a plastic double zip lock bag, air removed as much as possible, and into the fridge.

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