So I tried another, simpler recipe:
For 2 lbs cut around 1/4"
3 cups american lager
2 cup soy sauce
3/4 cup worchestershire sauce
2 tbsp ground black pepper
2 tbsp red pepper flakes
1 tsp cayenne pepper
2 tsp fresh cracked black pepper
Used the same beef shoulder roasts as last time, trimmed up a bit nicer. Used one of my large fillet knifes (too big for fish we catch around here) to slice partially frozen and it went through like butter. Beer was Yuengling, picked up on sale a few days before sell-by date.
I also decided to not dry it before hanging. Just took it out of the marinade and skewered it. Hung it through the racks but the spacing meant that no pieces could be longer than 3". So next time I may retrofit with some paperclips or something.
Forgot to get before picks, but here it is hanging. Was able to get slightly under 4 lbs in by hanging from skewers
I warmed the smoker up for about an hr, popped the jerky in and let it dry for 30 mins before putting chips in. Going with straight hickory this time.
Edited by Ryan Y - 1/24/16 at 9:02am