Posted 10 February 2008 - 12:18 AM
BLACK PEPPER JERKYcompletely awesome I work in a meat shop and very frequently make jerky. mostly use tri-tip but also london broil. 5lbs thin sliced beef.BRINE2 cups soy sauce4 tbsp black pepper1 tbsp cock sauce ( the asian hotsauce with the rooster on it)1/3 cup brown sugar1 tbsp non-ionized or kosher salt (important that it is non ionized)2 cups wine (red or white. just for more flavour than water)1 tbsp liquid smoke (if done in a dehydrator or oven. or if done in a smoaker use 2 pans of smoke)marinate in brine 24+ hours (NOT IN ALUMINUM BOWL, stainless or plastic) aluminum gives a slight metal flavourplace in the refridgerator mixing at least 2 times over the full marinate time.remove from brine, pat dry with paper towel. sprinkle on some more black pepper. let set on counter for 2 hours at room temperature this forms a thin protective film called pellicle. pellicle protects from the formation of bacteria, also it helps to lock in moisture and flavour. Jerky Timethe meat is ready to dehydrate or smokeI usually smoke the meat for 8-14 hours depending on outside temp. check on the meat every 2 hours or so.if making jerky in the oven place cheese cloth on a baking pan, place meat on top making sure no pieces are touching, prop oven open so air can circulate ( I use a fork to prop the oven open) bake at 190-200*, bake for 4 hours, then check each additional hour to see if its done, may take up to 8 hours in the oven, its done when it looks and feels like jerky, it will soften up some after its done so let it stay in longer if u are in question if its done.This is my personal recipe. everyone loves it. ive been known to sell it at $20 a lb.