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Beef Jerky Time

post #1 of 7
Thread Starter 

Haven't made any jerky since summer came and I'll be needing some for a fishing trip next weekend (if it lasts)


Sliced up 4.5lbs of eye of round about 3/16" thick with the grain and cured for 30 hours in this:


1 Cup Cattle Boyz BBQ Sauce
1 Cup worcestershire

1/3 Cup soy sauce
1/4 cup pineapple juice
1/4 cup brown sugar
2 tsp tobasco

2 tsp Tatonka Dust
1 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
3 tsp crushed red pepper
1 tsp ground cayenne pepper

6 3/4 tsp Morton Tender Quick (1.5 tsp per pound of meat)


Drained and blotted dry with paper towels, sprinkled with more Tatonka Dust and skewered up before tossing into the Big Chief. Smoking with hickory at whatever temp the Big Chief wants to run at tonight (seems to be floating around 115F - 125F).

Will be smoking this overnight so my day of going to Cabela's to purchase fishing lures I don't need won't be fully consumed.




post #2 of 7

I'm in



post #3 of 7
Should be tasty!
post #4 of 7

DB, Any finished product shots to keep me salivating ?:drool:

post #5 of 7

Dang it man that looks good so far, she done yet?? 


A full smoker is a happy smoker 


post #6 of 7
Thread Starter 

Wow, sorry boys! I went about my day on Sunday and forgot to update!! Bottom.gif


All packaged up, I just opened a pack to munch on with an after-work beer and snapped some pics.


Great stuff, a little less spicy than I normally make it :sausage:




post #7 of 7
Thread Starter 

This jerky went in the Big Chief at 9pm on Saturday night, burned up 5 pans of hickory before going to bed, checked on them at 8am Sunday morning and added another pan of hickory.


Removed most pieces at 9am after that last pan burned up, ones that were touching each other still had to be dried out some more, so I re-skewered those ones and let dry out for another 2 hours. Came out perfect at 11am and I was off to Cabela's! :biggrin:

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