After marinating
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After marinating beef and before smoking beef strips for beef jerky, does one leave whatever marinade is on the meat, drain the meat for some period of time, rinse the meat or pat the meat dry?
Thanks for any help you can give. -
bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardeningreplied to geraldr622 on last edited by
geraldr622 I just pull out of the bag I was marinating in and put on the racks, what ever drains off just by holding up in the bag for a couple of seconds. I then grind pepper over the rack of meat as I like pepper but I do not put it in the marinade.
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It will dry out in the smoker/dehydrator while draining on the racks & not dry out too fast. Flavors will be intense &that is the way you want them.
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Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator Kansas
Straight from marinade to the dehydrator or smoker is what I do.
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Hey guys - Thanks for response. Jerky is in the smoker!
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geraldr622 said in After marinating:
Hey guys - Thanks for response. Jerky is in the smoker!
HAHAHA! Picture or it never happened
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lkrfletcher Sous Vide Canning PK100 Team Blue Power User Colorado Military Veterans Veteranreplied to geraldr622 on last edited by
geraldr622 - Straight into the smoker
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Hers my batch from yesterday. 7lbs london broil @ $2.40/lb. Tamari powder, crushed red pepper and cure dissolved in water. Vac packed over night. Put on my masterbuilt frankensteined with exterior smoker and 12 stage pod controller. Came away with a little less than 3 lbs.
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardeningreplied to samspade on last edited by
samspade That looks really good, I will be making some in a couple of weeks. If I make it too soon it doesn’t make it on my hunting trip.
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samspade
Looks great! -
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samspade Team Orange Masterbuilt Sous Vide Team Blue Power Userreplied to Dr_Pain on last edited by samspade
Dr_Pain it’s a cheap 4 wired probe just gives temp and has a list of recomended temps for beef pork etc. Got it a walmart I think. It works good enough but for monitoring got the meatstick bridge set. Here’s a pic of the cheap one.
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geraldr622 I put the meat between double layers of paper towels and let it dry while I get the smoker ready then put it in the racks. Cuts down on the drying time in the smoker.
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samspade said in After marinating:
Dr_Pain it’s a cheap 4 wired probe just gives temp and has a list of recomended temps for beef pork etc. Got it a walmart I think. It works good enough but for monitoring got the meatstick bridge set. Here’s a pic of the cheap one.
Thanks for the reply. I’ve been searching for some geek thermometer. I like to calibrate my stuff (because I don’t trust equipment) and was looking for high/low alarms sooooo… I had to spend the high dollars, but I had the wife’s blessing.
