Winter Jerky

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dukeburger

Master of the Pit
Original poster
OTBS Member
Oct 4, 2009
1,919
704
Sylvan Lake, Alberta
Wanted a little something to snack on this weekend and I haven't smoked anything since Christmas, so it's jerky time.

Got 2.2lbs of outside round after trimming and slicing.

The ingredients I used:

2/3 cup soy sauce
2/3 cup worcestershire
1 TBS Lemon Juice
1 TBS brown sugar
2 tsp Tobasco
1/2 tsp white pepper
1 tsp garlic powder
1 tsp onion powder
2 tsp crushed red pepper
1 tsp ground cayenne pepper

Cracked some CBP on the strips after pat drying before going in the smoker.

Let sit in the fridge for 42 hours.

I also used Cure #1 instead of TQ that I've used in the past. Turns out way better IMO.

I like to store my jerky in old fashioned brown paper bags or a container lined with brown paper towels.








Thanks for looking, I got snacking to do! 
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Last edited:
dang it man that looks good!!!! been a while since I have done jerky,,, you have inspired me

A  full smoker is a happy smoker 
 
Duke,

Looks fantastic.  Couple Q's   Did you slice it by machine or by hand?   Sliced cross grain?
 
 
Duke,

Looks fantastic.  Couple Q's   Did you slice it by machine or by hand?   Sliced cross grain?
Thanks Craig.

While partially frozen I sliced it roughly by hand about 3/16" thickness, some pieces may be with or against grain. I really have no preference in which way its cut.

I used to fuss around with a slicer, but noticed it didn't make me enjoy it any more than I already did. 
 
Thanks Duke.  Going to practice again.  Is that a big or little chief smoker.  Going to un retire one of my big chief's and make it a Jerky chief.
 
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