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My version of beef jerky

post #1 of 7
Thread Starter 

I start with sirloin tip. Freeze it slightly, then slice about 1/8" - 3/16". I marinade in Italian dressing with horse radish added. As I pat them dry and place in smoker I will sprinkle  very lightly with chipotle powder . Smoke at about 225*-250* until it taste and feels right usually about 1.5-2 hours,  I try for about 150*. This is not true jerky as it needs to be in the fridge, but not much makes it there. My friends love it. I like it because it is not chemicals and very little salt.

 

post #2 of 7

It should be good. I'll check back later.

Happy smoken.

David

post #3 of 7
Thread Starter 
Mule, that batch is gine already, it's hardto get pictures when people keep eating it as I take it off. The even call to aee if I have some ready.
post #4 of 7

Looks great

post #5 of 7
Thread Starter 
I have just finished slicing 5 llbs. of sirloin tip . I sliced it while it was half frozen, it sure was easier than raw. It's in the Italian marinade for tomorrow. I'll have qview later.
post #6 of 7
Thread Starter 


Sliced

Just Placed on the smoker


Some finished quicker than others


They turned out great. Just 1.5 hours per batch, two batches out today.

I left out the horseradish today , so my wife can enjoy it more.

post #7 of 7

  Good looking jerky. Nice job !

 

   Mike

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