Hey all, just pulled some jerky off the grills. Would like to hear what others are doing for jerky, especially on alike setups. Sliced 2 Eye of Round roasts, about 4 lbs each, last night, just under a 1/4 inch. Seasoned with Smokehouses prepared stuff (one roast with Black pepper, one with red pepper) and put of the grills this morning. Some of it could have been pulled off maybe an hour ago, some needs a little more time. Used a fresh pan of hickory every time I rotated the racks (4 total, every 2 hours approx.). Spent a total of 9 hours in the unit, with one piece from every rack passing the "bend test." Looking for critiques (besides not using pre-packaged rubs, I'll be doing my own marinades later on.)
Thanks,
Jake
Thanks,
Jake
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