Originally Posted by Shannow
Jerky was about the only thing my Brinkman was any good at.
Now the trick...
Get a clip lock flat storage container, and cut up your beef strips.
Put a drizzle of molasses, a sprinkle of salt, and your dry seasoning on the bottom.
Layer of meat, close packed.
Drizzle of molasses, a sprinkle of salt, and your dry seasoning
Layer of meat, across the first, again close packed.
After all your layers are made, drizzle of molasses, sprinkle of salt and seasoning.
It's important that the process is DRY, not a sloppy marinade.
Leave refrigerated overnight...in the morning, the juices have left the meat, and there will be a layer of fluid, 1/4"+ thick.
Leave it overnight again (or two), until all of the juice is sucked back in...the meat will no longer be floppy, will be semi stiff.
Then smoked over charcoal briquettes and mesquite, using the snail technique, with a chuck of wood around every third briquette.
Wow your flavoring process is close to mine! I do dry as well. I take a london broil and rub it all over with salt ( kills bacteria ). I put it in the freezer just long enough for it to firm up so i can slice it thin. I remove all the fat i see.
I slice it and each layer gets hickory smoked salt( or mesquite smoked salt), powdered onion, A touch of garlic salt, fresh cracked pepper. It sits 24hours in the fridge to acquire flavor. I then pour dark molasses cut 1/2 with warm water and add enough to wet the stack. I stir the strips around and then place them on my dehydrator.