Well our old pal Boozer has inflicted some of us with a jerky making urge. A nice lady up here comes into the watering hole some times with some her Daddy makes with his dehydrater. Aint smokey but tastes pretty good and he has a great plan for the meat source. He buys an eye of round..has the butcher partially freeze it and slice it up into thin discs about 1/4 in thick and proceeds from there. Makes real unform round wafers which cuts way down on the manuel labor of slicing up pot roasts..does not have a bit of fat on it etc. So that is on the agenda. This is what I use for a 12 hr overnight soak in the ice box. The recipe come from an old hypo dispatcher named Pickett Durrough and was imparted to me about 40 years ago.
Pickett Durrough's Jerky Soak
1 cup Lea n Perrins Wooster Sauce
1 cup Kikomann Soy Sauce
1 T. black peppa
1 T. garlic salt
1 T. onyawn powder
After the 12 hr soak..dehydrate according to directions. If you got smoke use it. Only jerky recipe I ever used. Make you chunk rocks at the others.
Pickett Durrough's Jerky Soak
1 cup Lea n Perrins Wooster Sauce
1 cup Kikomann Soy Sauce
1 T. black peppa
1 T. garlic salt
1 T. onyawn powder
After the 12 hr soak..dehydrate according to directions. If you got smoke use it. Only jerky recipe I ever used. Make you chunk rocks at the others.