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Steven
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PostSun Feb 05, 2006 11:56 am 
well i got myself a traeger grill/smoker. my question for you, anyone have a really good beef jerky brine recipe that they would be willing to share? i smoked over 10 lbs of jerky yesterday and it turned out pretty good, but it needs a little more flavor (i didnt use any seasoning or brine). thanks.

“Nobody climbs mountains for scientific reasons. Science is used to raise money for the expeditions, but you really climb for the hell of it.” Edmund Hillary www.stevenbisig.com
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gary
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gary
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PostSun Feb 05, 2006 1:39 pm 
Hi-Mountain. Especially the "cracked pepper & garlic" and "bourbon blend" flavors up.gif

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Allison
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PostSun Feb 05, 2006 1:43 pm 
Vietnamese Jerky Scroll down for killer jerky seasonings.

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Quark
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Quark
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PostSun Feb 05, 2006 2:31 pm 
WTA's site has a good beef jerky recipe by Bill Sunderland. My freind Sarah makes it quite often, and it really is good. I think he must have tweaked the recipe though, 'cause I think it used to call for a 5 star anise pod, rather than the canned stuff tha I see it calls for now. Sarah and I had to fight the hoards at Central Market once, to get the anise pod.

"...Other than that, the post was more or less accurate." Bernardo, NW Hikers' Bureau Chief of Reporting
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Allison
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Allison
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PostSun Feb 05, 2006 2:38 pm 
Yeah, that's the link in my post above your post. rolleyes.gif

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wbs
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PostSat Feb 11, 2006 12:59 pm 
matter of fact, making a batch right now hungry.gif - equal parts soy sauce, pineapple juice - brown sugar - liquid smoke - lots of black pepper - red pepper flakes - fresh fine minced ginger root (for extra kick up.gif ) - packet of sodium nitrate / salt (cure) marinade flank or top round strips, cut across grain for 10 hrs. I don't have a smoker, so the electric dehydrator does the chore for 7 hrs or so. Yumm... winksmile.gif

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Dayhike Mike
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PostMon Feb 13, 2006 8:59 am 
marylou wrote:
Vietnamese Jerky Scroll down for killer jerky seasonings.
Mmmm, mmmm. Who *wouldn't* love eating a jerky named Dookie?

"There is only one basic human right, the right to do as you damn well please. And with it comes the only basic human duty, the duty to take the consequences." -P.J. O'Rourke "Ignorance is natural. Stupidity takes commitment." -Solomon Short
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Trail Angel
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PostSun Mar 13, 2016 1:17 pm 
does anybody know what the cut of choice is to make beef jerky?

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Jake Neiffer
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PostMon Mar 14, 2016 10:51 am 
Eye of round

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tigermn
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PostMon Mar 14, 2016 2:14 pm 
Talk about reviving a dead 10+ year old thread.. Perfectly appropriate though. lol.gif

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nickmtn
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PostThu Apr 07, 2016 10:18 am 
I just made a big batch with brisket! You have to be careful to trim the exterior fat but it turned out delicious and at 7.99 for grassfed pretty economical. I always just grab whatever lean meat is cheapest on the day I pick it up. I've tried brisket, flank, top and botton round, sirloin, London broil. They all turn out basically the same in my experience. I use the recipe for a basic meaty/smoky/spicy taste: http://www.foodnetwork.com/recipes/emeril-lagasse/beef-jerky-recipe.html I finish it in my electric dehydrator.

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john512
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PostThu Feb 09, 2017 9:16 pm 
planning to make beef jerky too. will take note of the mentioned tips

John
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RumiDude
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PostSat Feb 11, 2017 4:24 pm 
Jake Neiffer wrote:
Eye of round
+1 If you are a member, you can get very good deals on beef at Costco. Eye of round is also great for making biltong. Rumi

"This is my Indian summer ... I'm far more dangerous now, because I don't care at all."
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