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.