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As Eddie Murphy would say " Beef Jerky time!"

post #1 of 17
Thread Starter 

Went to local store grabbed a whole eye round roast and let the fun begin.

5.5lb roast $3.49 a pound. good deal considering jerky cost any where between $14. to $21. a pound. so I'm in it for about $ 8.50 a pound till it's done maybe less.

Trimmed off the fat and silver skin and sliced the meat about 3/8" thick.

 Mixed up the marinade/brine   I won't bore you with the recipe unless some one want's it.

Add enough water to cover the meat and marinate over night.

 smoking and dehydrating tomorrow.

post #2 of 17
I have the same thing going tomorrow. I'll be doing a 5lb eye for jerky, but 10lbs of chicken thighs and 10lbs of hot sausage. I also have a slicer that looks like yours, it sure makes things easier.
post #3 of 17
Thread Starter 

Yes it does,  I love my slicer, cleaning it is a pain in the arse but well worth it .

post #4 of 17
You need to clean it. Just kidding. It is tough, but a dirty necessity.
post #5 of 17
Thread Starter 

LOL, I meant my slicer is well worth the pain of cleaning it. :rotflmao:

post #6 of 17
Thread Starter 

Good morning! well got the meat out of the fridge.

Laid the strips flat on the racks

I have about 2 1/2 racks full from 5 lbs of meat I wanted to make

the other roast I bought but ran out of soy sauce. so I'll wait for another day.


Fired up the smoker I have the fan on high temp set at 115 F I'll wait

till the strips become dry and proceed with the next step.

post #7 of 17
Thread Starter 

Well I decided I'm tired of using apple, cherry, and mesquite. So I'm going back to the best smokey tasting hard wood God put on earth

but I need to chip my own can't find it in stores.

Red Oak  can't get any better tasting than that IMHO. Wood was a little green so I nuked it for about 12 minutes in the microwave oven to draw some moisture out.

post #8 of 17
Looks like ya will have a tasty treat .... Nice job. WHB
post #9 of 17
Thread Starter 

The jerky is dry enough to start smoking.

 But first I lightly brush on corn syrup and sprinkle with black pepper.

I need to get closer

Their we go. time to smoke.

post #10 of 17
I would like to know what's in your brine?
post #11 of 17
Thread Starter 

1 cup soy sauce  (not the low sodium type)

1/4 cup worcestershire sauce.

1 Tablespoon garlic powder

1 Tablespoon kosher salt ( must be kosher since I'm giving recipe in volume not weight)

1 teaspoon of pink cure

1 Tablespoon of liquid smoke ( optional but I still use it and smoke my jerky gives it a deeper taste)

1 teaspoon of  red pepper


 refrigerate for 12 hours longer won't hurt.


 If you want low salt skip the tablespoon of salt but still use regular soy sauce

 if you use low sodium soy sauce you will loose a lot of the flavor

 This recipe you can taste the salt but It is not overwhelming just right.

Edited by jerky nut - 1/26/14 at 11:34am
post #12 of 17
Thread Starter 




post #13 of 17
Nice stuff! Going to do a batch next weekend.
post #14 of 17

That looks great. Well done.

post #15 of 17
Nice job icon14.gif. WHB
post #16 of 17
Hey Jerky nut

What type of smoker is that, or is it a dehydrator?
post #17 of 17
Thread Starter 

Its a Cres Kor 1/2 size holding cabinet. I converted it in to a smoker and installed a fan from a convection oven for even heat and drying.

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