MAK'd Teriyaki Jerky Nuggets (aka Muebe's Nuggets)

(back story, there is a guy on the Bradley Smoker forum known as Muebe, and he makes jerky nuggets with lean stew meat, Soy Vay Teriyaki and a shake of Cayenne and some Cure #1 - that's it)


Here's my spin on them.



Add about 4 pounds of London Broil. Trim the fat from the edges and cut into nuggets. Maybe 3/4" x 3/4" square.

Everyone goes into the Reveo.. Add almost the entire bottle of sauce (reserve a few ounces for reglazing later), and a heavy Tablespoon each of Slap Ya Momma and the Hawaiian Cajun rub I got from Ka Honu. And a scant tsp of Pink Salt.

I ran it for a 40 minute tumble, but this could be mixed by hand and placed in the fridge for a day or 2 to let the flavors come together.





It was too late to start a 5 hour smoke, so overnight in the fridge..

--

If these things are half as good as they smell.. Wow.



Racked up. I used 3 of my Bradley smoker racks w/ frogmats. These things are sticky!



Now here is where I go a totally different direction.. (normally they would get a couple hours of smoke, then placed in a dehydrator for 6 or 7 hours)



Propped the lid up to bleed some of the heat out. I ended up adding a foil ball to raise lid lid about 3/4 of an inch.



I think this will work. Might have to rotate them around a bit later.



I monitored the grate temps with my ET-732, and they stayed just under 180° - which is perfect.

To be continued..

Looks really good. One more thing to cook!!!

Art

MAK'd Teriyaki Jerky Nuggets (aka Muebe's Nuggets) cont..

I went out at the 3 hour mark and flipped/rotated the racks around a bit.

With the remaining teriyaki, I reglazed around the 4 hour mark.







I also stacked all 3 racks on top of each other on the 2nd MAK rack. I'll do it like that the next time I make these. There is plenty of room for the lid to clear.


I powered down the Pellet Boss aorund the 4:30 mark. It goes into a 20 minute shutdown w/ the convection fan on turbo. Pulled them off at the 5 hour mark.

Basically, you want them to shrink by half and be firm to the touch.





Awesome color from the marinade and the billowing Oak smoke.




Into a paper bag.



And parked in the fridge.. This will help draw out any remaining moisture.



I brought them to the office yesterday and put them by our fax machine around 10:30AM. By 2PM..



They were a hit. A bit on the salty side IMO, so I think I'll cut the Teriyaki down a bit next time, and add some pineapple juice. The Cajun flavors were lost, so I'll omit those.

Well worth the time and effort involved!

Looks great Squirt! Another treat just begging for a cold beer!

Man do those look good, Squirt!

those look so good. cryovac some and send them to california plz.

They were quite tasty. Even with a cup of office coffee...

I've got some orders for Teriyaki venison jerky strips now.

Those look killer, good idea for some munchies with football season right around the corner.