- May 26, 2017
- 1
- 10
Hi - New here. I've been smoking on the Weber for a while but wanted to try jerky. I found a popular sweet and hot jerky recipe online and it turned out amazing. I watch this guy T-Roy Cooks on YouTube and he has a great rundown on jerky and the WSM.
The cut was Top Round at 1/8th inch. For the marinade and seasoning I used water, balsamic vinegar, soy, terryaki, worcestershire, garlic & onion powder, brown sugar, pine apple juice, black pepper and red pepper, and I added a little honey.
My concern is this. A lot of peope say it takes between 4-6 hrs or more when smoking jerky. I checked it every hour with temps between 150-175. By hour 3 I took a small peice out and it had that classic fiber tear when bending. It was actually starting to look dry so I took off at 3.5 hrs. I actually think I can go less.
Non the less it taste amazing.
The cut was Top Round at 1/8th inch. For the marinade and seasoning I used water, balsamic vinegar, soy, terryaki, worcestershire, garlic & onion powder, brown sugar, pine apple juice, black pepper and red pepper, and I added a little honey.
My concern is this. A lot of peope say it takes between 4-6 hrs or more when smoking jerky. I checked it every hour with temps between 150-175. By hour 3 I took a small peice out and it had that classic fiber tear when bending. It was actually starting to look dry so I took off at 3.5 hrs. I actually think I can go less.
Non the less it taste amazing.
Last edited:
