Pepperoncini Beef Jerky = Bad | How to Make Jerky

Sunday, July 26, 2009

Pepperoncini Beef Jerky = Bad

Last month I blogged about my "First Attempt" at making jerky.

I used the pickling juice from a jar of pepperoncinis. My thought was that it contained vinegar and salt, which are two common ingredients used for jerky marinade. Combined with the fact that this juice is also quite spicy, I figured it would create some good jerky.

That batch didn't quite work out the way I had hoped. I couldn't taste much of the marinade. I had only marinated it for 2 hours.

So, a couple of days I tried this recipe again.

This time I marinated it for 2 days.

This time I got the full flavor of that pepperoncini juice. Except it tasted like crap when used as a beef jerky marinade.

I took one bite, and chewed it a little, and had to spit it out. I threw the rest of the jerky away.

But the lesson learned here...

  • If you want the full taste of the marinade, you must marinate for at least 24 hours, or longer.


Pens Of The abyss said...

I used a really strong hickory one time and let it sit 2 hours, i thought for sure it would pick up the taste cause it was so strong, after it was done i could barely taste it. Ant more if im using ground meat i let it 15 to 24 ours and 12 to 15 for chop. I am enojying reading you blog

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