In article > , "Dimitri" > wrote:
>
>"shaz likd" > wrote in message
oups.com...
>>I have tried Beef Jerky many times, and I think it tastes absolutely
>> awesome. And then some.
>> I am aware that "home made" Beef Jerky can be made from thin slices of
>> ultra lean beef. I am more than willing to tinker around with various
>> marinade recipes myself, but it is the addition of salt, and the
>> smoking time (metal box smoker) that I am hoping to get some advice
>> for.
>>
>> How much salt do you need to add, per given volume of marinade, or per
>> given mass of fresh meat? (Since I live in Australia, I am familiar
>> with metric measurements, not imperial)
>> In a metal box smoker, how long do you need to smoke the beef strips
>> for? I am looking to have fresh lean beef sliced into strips approx
>> 5mm thick.
>>
>> Any advice here? Thanks.
>
>
>Here is a post I made to a different group using an electric smoler. I am
> about
>ready to try this with my offset smoker.
>
>Take what you need and leave the rest,
>
>Dimitri
>
>Last week Vons (Safeway) had "London Broil" (top round) on sale in the family
>pack 2 4+ pound packages later I decided to continue with my jerky
>experimentation using a Char Broil Water Smoker (Electric)
>
>Here's how it went.
>
>1. Partially freeze the beef
>2. Trim and slice into strips about 1/4 inch thick as best you can.
>3. Lightly pound each strip with a metal meat tenderizer (flat metal hammer
>with points).
>4. Marinate overnight in the fridge in the following:
>
>1 1/2 cup Lee & Perrins
>1 1/2 cup Soy sauce.
>1 T Garlic powder
>2 T Granulated Onion ( Ok I like onion)
>3 Packets of Splenda (or 4 to 6 t sugar)
>1 1/2 t. Black Pepper
>1 t Pico De Gallo (dried ground Mexican red chilies) I suppose Cayenne is

I didn't know, but just now found out they are the same. Red hot chile peppers
have become my favorite pepper. Hard to find good batches at my grocery.
I eat a whole one. The bottom ends are very sweet and not hot, then at some
point they start to get hot and sometimes are not hot at the top. Pico De
Gallo also has other ingredients as I read in Wikipedia, and can also use
different peppers.

greg