Beef jerky- pineapple adobo

DanielAsparagus

880

About 6 lbs carne asada cut 6 dollars a pound

Smallest Traeger model can hold it all on a cheap Amazon rack.

Traeger don’t smoke so we add a toy

This guy is making magic. Smokai tube. Worth it. I got the 8 hr and I’d go up a size. I really had size limits on a traeger this small though. As for the jerky? I Started with this https://www.allrecipes.com/recipe/142948/docs-best-beef-jerky/ and left out the pepper paprika liquid smoke and Worcester. Add 2 large cans pineapple chunks and water with one small can chilies in adobo sauce. Blend with a wand. Salt and sugar to taste. A little bit of xantham gum maybe to thicken it up so it sticks. There no recipe really. Just wing it till you like the marinade. My recipe made a ton extra so I froze it. Buy the tenderizing enzyme from the bald man forest store. I think it’s made from papaya. Anyways, Soak for 24 hours. Throw it on. Expecting 2-3 lbs finished. Maybe 18 a pound for artisanal jerky. Not bad. Next time will flatten with a meat hammer first for a little more consistency.

UnitConversionBot

6 lbs ≈ 2.7 kilograms or .43 stone

6 months ago |

@Doshibu see? I’m still learning. I’ll bet your ribs were amazing. I totally respect your “no ham” ribs position. Thanks.

Doshibu

Looking good bro! The day we stop learning is the day we stop living.

Thanks. It’s a lot. But I figured out beans. That was a lot.

Kilo11

Remember when buying "carne asada" (translates to grilled meat) make sure you get skirt or flank cuts not flap cuts, here a good marinated cut goes for between $9-$14 a pound, if you find it cheaper its flap meat, a cheaper tougher cut but all 3 are considered "carne asada" meat

See this is what I don’t know. It’s a learning process. Thanks.

Alot of places like to pass off flap for the other 2, its very common

I go to winco right now for cheap jerky. I should have pounded mine before I put it on. Lesson learned. I’ve got the meat books but there’s only so much you can learn at once.

gtotherizzle

Was going to ask Mexican or Pinoy adobo but was answered in the description.

I’m still learning the diff, and I’m Mexican. One of those California born coconuts.

Oh the Aunties must love/hate you.

They can at least speak the language. They’re all Central Valley. My mom landed in nor cal with a gringo.

I'm a Gringo who married into a SoCal Pinoy family...I mean my wife is an SD lady but her parents are Filipino. I am also a chef of many years. No I am thinking Filipino BBQ smoked jerky

I wish I had your skills. Learning to cook food has been the project of my adult lifetime. It’s one failure after another but I’m learning.

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