A partially frozen Top Loin. As you know partially freezing make it easier to slice. Remember to slice across the grain.
All sliced and uniformed.
Top Loin Meat about 6.33 lbs (aka London Broil)
2 cups of Fruit Preserves
1 cup of Blueberry juice
1 can of Chipotle in Adobo sauce
3% of Salt
.25% of Cure #1
Note: this marinade could easily make 10-12 lbs of jerky.
Granulated Garlic and Granulated Chipotle
Will sit in marinade for at least 24 hours.
Laid across rack and sprinkled with Granulated Garlic and Chipotle.
Jerky dehydrated for 9 hours at 135 and another 2 more hours at 110. Sous-Vide at 135 degrees for 3 hours to pasteurize.
To find out about my dehydration process CLICK HERE. Lot of more info at the bottom of the page HERE.
Update- Just came across this Red Raspberry Powder which I will use to enhance the berry flavor of the Jerky.