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First ever attempt at jerky - Eye of Round

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stoverr2

stoverr2

Fire Starter
Original poster
Mar 21, 2013
41
10
Columbus, Ohio
I loosely followed a couple recipes that Cougar78 posted recently. I say loosely because I didn't have fresh ginger and didn't feel like running back out to get some. He posted 5lb recipes, but I cut them in half so I could experiment with the 10 pounds of beef I had. I failed to get pictures before everything went into marinade, but will get more as I remove them from the bags and lay things out to smoke.

Black Pepper #1
4oz Soy Sauce
1oz Worcestersire Sauce
2tsp Garlic Powder
1tsp cayenne
1tbls coarse pepper
1/2tsp cure #1

Black Pepper #2
4oz Soy Sauce
1oz Worcestersire Sauce
2tsp Garlic Powder
2oz sriracha sauce
1tbls coarse pepper
1/2tsp cure #1

Teriyaki #1
5oz Soy Sauce
2oz Worcestersire Sauce
2tbsp chopped garlic
1/2 ground ginger
4oz brown sugar
1tsp coarse pepper
1/2tsp cure #1

Teriyaki #2


5oz Soy Sauce
2oz Worcestersire Sauce
1tbls Garlic Powder
4oz sriracha
4oz brown sugar
1tsp coarse pepper
1/2 ground ginger
1/2tsp cure #1

As you can see, the 2 version of each is meant to be spicier. The fresh garlic I used was garlic that had been cold smoked last week. Not overly smokey, but still a nice subtle flavor. Probably lost in this application, but why not? Lol


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20130614_210711.jpg


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20130615_120848.jpg


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20130615_120926.jpg


20130615_122311.jpg

20130615_122311.jpg



I let the first batch marinate for about 16 hours. It's on my grill with the AMNPS in the side fire box. The internal temperature is around 110, no heat other than the AMNPS. I'll probably pull it after about 8 hours and finish in the oven at 170.

The other three batches will go on in the morning I think.

-Allen
 
Roughly 1/4". At least that's what I asked the butcher to make happen for me. Lol

There are a few that are a little thicker, but not many.
 
Ok, starting the next two batches on the smoker. They've been in marinade now for about 36 hours. These are the two versions that are closest to the recipes that Cougar78 posted.

It's raining here, nothing major but the humidity is going to be a major factor in dry time, not to mention keeping the AMNPS going. Since I'm not using any heat in the fire box other than that, it's going to be an interesting day. As before, I'll probably leave these on the smoker for about 8 hours, or until my wife decides we have to leave to visit the in laws... Then they'll transfer to the oven at 170.

ATS32, the pieces are mostly between 1/4 and 3/8. I'm very happy with that thickness. Frankly, I prefer a jerky that is thicker. The absolute best jerky I've ever purchased in a store is called Uncle Mike's. It's far thicker than every other one I've purchased, and it's moist. Not wet, but has a nice chewy texture. I'm hoping these batches turn out somewhat like that.

20130616_090514.jpg

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For comparison sake, I sliced some of these into thinner strips. I'm assuming they'll dry faster than the large slices. Also, using the 1/2" grid on the cooling racks I'm using, you can get a decent Guage on thickness.
 
The first batch I put in the oven yesterday still needs a little more. I wasn't comfortable leaving it in the oven overnight since I wasn't certain exactly how much more time it needed. After being in there for about 4 hours last night, I pulled it before bed. Putting it back in about 2 hours ago.

One of the thinnest pieces I pulled apart and sampled. The flavor was great, but the extra pepper I added was kinda pointless. Brushes off too easily. I also went ahead and sliced these to thinner strips to make them easier to munch on after they're done. Being thicker than some other jerky I'm thinking that just slicing the EOR is probably not enough.

20130616_095720.jpg

20130616_095720.jpg

 
Thanks for the encouraging words everyone. I'm thinking this may end up being a much more frequent endeavor for me. Much to the chagrin of my wife. She's worried that the nosey neighbor will call the fire department on me again like he did last month....
 
Looks great! You might want to have your butcher's eyes checked LOL.

I've had butchers tell me that 1/4" is the thinest they can go with out prior freezing...but maybe next time call ahead and ask for 3/16" and maybe they'll freeze and slice with advanced notice.  Either way they look great!

Good first job
 
Dougmays is onto smoething about calling ahead. The butcher shop i deal with has said I can do a lot better job. If i have more time to work on whatever I am buying.

I also get a better piece of meat. When he has time to look through what he has in the freezer. It also helps. if you will drop him by a taste of what you are cooking, grilling smoking, or curing.

When he can tell you know what to do with a cut of meat. He will try to get you a better cut to work with.

.02 cents.jpg

.02 cents.jpg


Happy smoken.

David
 
I'll definitely drop some off for him this week. I picked out the stuff he sliced for me early in the morning and stopped back and picked it up that evening. Now, I can't say for certain he didn't change roasts on me, but I don't think he'd do that to me. One can never tell though. I really need to pick up a slicer though. Between the jerky and the bacon I've started making, this slicing by hand needs to disappear. Not to mention, I just has surgery on both wrists for carpal tunnel earlier this year, I probably shouldn't have that much repetitive motion... Yeah, that's the perfect excuse to justify buying one... Lmao
 
Stoverr2 said:
I'll definitely drop some off for him this week. I picked out the stuff he sliced for me early in the morning and stopped back and picked it up that evening. Now, I can't say for certain he didn't change roasts on me, but I don't think he'd do that to me. One can never tell though. I really need to pick up a slicer though. Between the jerky and the bacon I've started making, this slicing by hand needs to disappear. Not to mention, I just has surgery on both wrists for carpal tunnel earlier this year, I probably shouldn't have that much repetitive motion... Yeah, that's the perfect excuse to justify buying one... Lmao
Click to expand...
I have a small slicer that work well for most things. I want a 10" or 12" so  I can slice bacon. I know you can cut it in smaller pieces then slice. But I like long slices. So untell then it is hand slice.

Happy smoken.

David
 
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