2,600 g of trimmed eye of round, cut about 1/8 thick
1 cup soya sauce
1 cup lea and perrins
4 Tbsp chilli powder
2 Tbsp chipotle powder
2 tsp onion powder
2 tsp garlic powder
2 Tbsp black pepper
2 Tbsp hot pepper powder (home made from the summer harvest)
1 tsp cure #1
Mixed and left in fridge for 2 days
Took meat and hung on tooth picks, left hanging in fridge over night
Preheated MES40 to 140 F
Put racks in for 2 hours with no smoke
Added 2 hours of hickory pellets in an AMAZEN tray
Left for another 2 hours no smoke.
Then transfered in batches to a dehydrator
Took about 1 hour per batch to get to level of moisture i was looking for
After all said and done net dry weight was 1,175g, so process removed about 55% moisture.
Batch was OK. Could have used more smoke and maybe a bit more salt.
Still working on process and recipe, if any ideas let me know.