Here's my jerky hitting the smoker at 180. Sliced at quarter inch (didn't realize my knife skills were that good but they were really consistent)
the meat going on
bag of 4 lbs of top round roast. Glad I didn't have more or it wouldn't of fit. Next to a delicious Scottish Style Ale from local brewery.
My recipe I used (used voice recorder so I knew I would know exactly what I put in it.)
Jerky marinade
4 lb top round roast sliced 1/4"
1&a half cups of soy sauce
1 cup of worcestershire sauce
quarter cup of smoke
quarter cup of a 1 steak sauce
2 tablespoons of onion powder
1 tablespoon of garlic powder
1 tablespoon of minced garlic
1 tablespoon of red hot
1 tablespoon freshly cracked black pepper
one third cup of brown sugar
Will check at 4 hours but I'm thinking it will be closer to 6 at 180.
Thanks for watching
Adam
My recipe I used (used voice recorder so I knew I would know exactly what I put in it.)
Jerky marinade
4 lb top round roast sliced 1/4"
1&a half cups of soy sauce
1 cup of worcestershire sauce
quarter cup of smoke
quarter cup of a 1 steak sauce
2 tablespoons of onion powder
1 tablespoon of garlic powder
1 tablespoon of minced garlic
1 tablespoon of red hot
1 tablespoon freshly cracked black pepper
one third cup of brown sugar
Will check at 4 hours but I'm thinking it will be closer to 6 at 180.
Thanks for watching
Adam
