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Teriyaki Jerky (with pics)

post #1 of 10
Thread Starter 

Hi all, this will be my second batch of jerky. I got the recipes from Cougar78 a few threads down.

About a month and a half ago I made a batch of the basic black pepper jerky in my old Brinkmann charcoal/wood smoker which turned out great but I was fiddling around with that thing all day. Since then I bought a MES 30 and I've smoked a couple of pork butts and some various sausages I bought freshly made at a local grocery store. All has turned out great!

So last weekend I picked up a 6.5lb eye of round roast for a decent price and this morning I started with preparations. Tomorrow morning we smoke!!

So here is is all trimmed up. I like to keep a little fat in it because I like the taste. I guess I didn't get any pictures of the marinade. Well, everyone here has seen a marinade........

Borrowed a slicer from a friend up the road. The roast was probably too frozen when I cut it but the slices are nice and even. I cut against the grain for a more tender jerky. The slices are probably somewhere between 1/8" and 1/4".

They are now sitting in the marinade in the fridge downstairs and I go every so often and give 'em a shake/turn to make sure they're all getting an even soaking. It's all in one big covered pot 'cause I don't seem to have any large freezer bags.


They'll be going in the smoker in the morning at 150°F and I'll be using the a-maze-n smoker I ordered and just got last week. Which reminds me, I need to get that thing burned off.......should probably stick it in the bbq for awhile.

More pics to come.

post #2 of 10

Looking good so far! popcorn.gif


I'd like to suggest if I may, to get in there with your hands and mix them up real good because some pieces have a tendency to fold in half, preventing a thorough penetration of the marinade. Looking forward to the finished product...... I love jerky!

post #3 of 10
Thread Starter 

Thanks, I will definitely do that. I did lay them in one piece at a time to get them evenly coated but that doesn't mean they're not folded over from shaking them up.

post #4 of 10
Thread Starter 

Just went down to give it a shake/mix. Man it smells good!

post #5 of 10
I'll get on the watch list here. Love jerky! How are you going to arrange them in the smoker?
post #6 of 10
Thread Starter 

I hung them from the racks, leaving one rack space between slices from bamboo skewers. There's just barely enough room in the MES 30 for 2 racks full. Pics's raining pretty hard right now. But I had almost two perfect racks, I was concerned I'd have too much jerky and run out of room.

Since it's teriyaki I figured maple would do it justice.......we'll see.

post #7 of 10
Thread Starter 

Just put the a-maze-n in. In looking at the picture (out of the rain) I realize that if I had arranged the pieces more carefully I probably could have put all the longer pieces on the lower rack then moved it up one space so the meat isn't hanging in the tray. Now the last time I did jerky I had water in the tray (other smoker though) and this time I am leaving it out. I have heard of it both ways, not really sure how it's going to turn out. I don't really like my jerky tooth breaking tough so I might opt to add some water later on. We'll see how it's looking a little later.

So many little details that need to be explored........with that I should mention to those who are watching trying to get advice, I'm still in the testing stage with my technique. And if anyone has any advice for me, I'm open to it.

post #8 of 10
Looking great!
post #9 of 10

You used a great cut of meat for that jerky and did a nice job of slicing and all the rest.  I know all your prep work will work out for you. My only suggestion would be to use no water [i filled the tray with sand] and leave the vent open. I have the same smoker and that's what i do, and it works for me. Reinhard

post #10 of 10
Thread Starter 


So here it is, approx 9hrs later. I realized after I took the pic on the old baking sheet that it was pretty much the same color as the jerky so I put some on a white plate for contrast. My phone doesn't take great pictures either.

It tastes awesome, the flavor is just what I was looking for, good and smoky but not overly so. It could have been a bit more moist for my liking. I did not add any water throughout the process. Maybe next time I can cut the slices a bit thinner and use less cooking time. But all in all, I'm very happy with the end result, and more importantly my wife likes it too!

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