First crack at this jerky business....

Discussion in 'Making Jerky' started by dingo007, Sep 28, 2015.

  1. dingo007

    dingo007 Smoking Fanatic

    I never got around to making jerky until we had to move house and I lost my curing my stash of cured stuff is all but gone i figured I give jerky a try...

    After reading this forum until my eyes bled...i decided on Nepas' Teriyaki recipe using top round...

    Partially frozen and hand sliced...

    marinating in Nepas' mix...with cure #1

    As Sponge Bob would say...24 hours later....racked and ready for the MES30

    And smokin....

    1 hour no smoke...ramped temp up to 160F over 5 hrs over mesquite in the AMPTS...and it was ready.

    All in all pretty tasty for a first shot.

    I think the mesquite it a little heavy and I might pull it a little earlier next was a little dry for me. The neighbor thought it was awesome..i'm coming from a dry aged meat background so it was a little chewy. Definitely room for more practice.

    Nepas' marinade was excellent and will be my teriyaki go to. Looking forward to trying some other flavors.

    Thanks for looking.

    Smoke on!
    dirtsailor2003 likes this.
  2.  That looks fine to me. I'm glad you had a favorable outcome.

  3. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    just a word to the wise, any meat that you cure and smoke needs to be mellowed or smoothed before you pass judgement. It will get better over a few days if you will let it. I almost threw away the best jerky I ever made simply because right after I made it I tasted it and it tasted like an old ashtray. Couple a days, it was really good, a week later it was awesome.

    All cured meat products need a day or two to smooth before the final evaluation.
  4. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Tasty Jerky you have there Dingo! For a super simple recipe that is really good give my Thai Jerky recipe a try. So simple and super good. You can add other seasonings after marinating and right before smoking to change the flavors. I like to add ginger, garlic, black pepper to a portion of that batch and keep some of it just plain.

    Try London broil or flank steak for better texture. Top round can be a bit on the chewy side. My go to wood for beef in general is cherry or a 50/50 mix of cherry and pecan.
    Last edited: Sep 29, 2015

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