Went to the grocery store to get some jerky meat. I picked out a nice top round and gave it to the butcher to slice up. He told me that all the jerky people use bottom rounds instead of top. Bottom dont look as lean to me, but he is the meat man so I let him slice me up some about an 1/8". I used the Backwoods jerky seasoning(for the first time ever) and smoked for 3hrs like always. The jerky was paper thin after it was done and pretty tough, it also stuck to the rack pretty bad. Had an awesome color though. What went wrong, Too thin, not a good cut of meat or the backwoods seasoning? This is only my third batch of jerky I have made so Im unsure of what could be the problem. The first two batches were just a simple marinade and tenderquick.
I have some more jerky going right now with my marinade and the same meat so I guess I will be able to tell if it was the backwoods mix or not.
Before smoking
After smoking and holding the rack standing up
Now completely upside down!
I have some more jerky going right now with my marinade and the same meat so I guess I will be able to tell if it was the backwoods mix or not.
Before smoking
After smoking and holding the rack standing up
Now completely upside down!
