Jerky time

RJ55

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Cranking out the jerky today. 11 lbs. of London broil . Will be half regular barbecue flavor and half spicy barbecue.
 

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Last couple of batches I’ve been using Walton’s jerky seasonings. For making it spicy I put 1 T. of black pepper and 1 tsp.of dehydrated scorpion pepper.I don’t use any additional liquid with this, just the spices. Marinate overnight then dehydrate.
 
I like to use the Allegro Hot and Spicy for a marinade on my jerky. Used to make mine from scratch till I found this stuff and it was basically the flavor I was always trying to create. Still throw some other spices in it, just because, but it is good on it's own.
 
We have started grinding our meat and using a jerky shooter to get more uniform pieces. We don’t have a slicer and would always end up with some pieces a little to thick.
 
Tried the shooter a time or two. People didn’t care for the texture either.
 
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