Ready to move on

Discussion in 'California Flyway Forum' started by BangingBirds, Sep 13, 2017.

  1. BangingBirds

    BangingBirds Senior Refuge Member

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    Smoked another 8lbs of deer jerky. Marinated for 3 days, Smoked 5 hrs, shoulders and lower leg muscle, wow!
     

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  2. lewdogg21

    lewdogg21 Senior Refuge Member

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    What's your recipe, time and temp?
     
  3. BangingBirds

    BangingBirds Senior Refuge Member

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    everything is based on 2'lbs 1/4" sliced meat. 1 cup of soy sauce, 1/2 cup of brown sugar, 4 finally fresh minced garlic cloves, 1tbspn: BLK pepper, Onion powder, cayenne pepper' ,garlic powder... Marinate for 2-3 days. Pull out and let it get to outside temp before putting into the smoker. Rotate in the smoker every 30mins. Done at ~3.5 hrs base on wellness at overall smoking temp ~180.. The 180f needs to be stabilized before putting the meat in.. I always taste the marinade and you may need to adjust the the brown sugar based on on tastes. enjoy
     
  4. freefall

    freefall Elite Refuge Member

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    Looks good bud.
     
  5. CADUCKWHACKER

    CADUCKWHACKER Senior Refuge Member

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    Awesome recipe I can't wait to try it
    Thank you :tu
     
  6. 1911king

    1911king Senior Refuge Member

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  7. BangingBirds

    BangingBirds Senior Refuge Member

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    forgot to add the 1/4 cup Worcestershire sauce
     
  8. BangingBirds

    BangingBirds Senior Refuge Member

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    teaspoon on on the spices- not tablespoon too. Typo..
     

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