I started off with 11 oz of Eye Of Rib steak, and cut it into 1/8" thick strips. I had a hard time determining the direction of the grain, so I kind of guessed that I was cutting across the grain.
I used this recipie for the marinade.
2 lb Round Steak
1/2 c Soy Sauce
2 tb Worcestershire Sauce
1/4 c Honey
1 ts Garlic Salt
And let it sit in the fridge for about 36 hours, shaking and turning upside down every so often
Then I laid the strips out on paper towels and dried them the best I could.
. Ready to go into the smoker.
. I started at 130°, then bumped the temperature some each hour until I reach 180. At four hours I tasted it and it was delicious. I probably should've pulled it then but decided to go another hour because I had read you should finish at 200° in the smoker. So I upped the temperature and wait
. When I removed the jerky from the smoker, I was surprised to see that it was greasy on the outside. You can see the sheen in the pictures. So I blotted them dry with paper towels.
. Here is a close-up of one of the strips. My wife says they are perfect and she is always correct about everything. However I thought they tasted a little better at the four hour mark. They weren't quite as dry -- but what do I know. Lol
I started with 11.2 ounces of near and ended with 6.2 ounces. Is that about right?