- Joined
- Apr 21, 2006
- Location
- Lake Ponderosa-Montezuma, IA
Y'all remember my whine last month about my foray into jerky being not what I wanted, too sweet, texture so-so.
I was talking to a guy at my last BBQ contest (KCBS Master Judge) and he told me to try Dr. Pepper jerky???I did some digging and found a couple that looked doable but was concerned about using something as sweet as pop.
Went ahead and gave it a shot with about a pound and a half of boneless chuck. All said and done it was almost perfect, a little more Umami and we're there. I didn't make a whole picture book as most of you know the process.
But here's what's left.
Ed
I was talking to a guy at my last BBQ contest (KCBS Master Judge) and he told me to try Dr. Pepper jerky???I did some digging and found a couple that looked doable but was concerned about using something as sweet as pop.
Went ahead and gave it a shot with about a pound and a half of boneless chuck. All said and done it was almost perfect, a little more Umami and we're there. I didn't make a whole picture book as most of you know the process.
But here's what's left.
Ed
