Next Beef Jerky Attempt.

rbnice1

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Jan 22, 2017

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• Jun 1, 2017

• #1

Last attempt had great flavor but was very very tough.  So im going to document this attempt better....  I hope.  Last attempt was using chuck roast and only marinaded for 12 hours.

First off I am using a better cut.  Got a whole Eye of round.

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• rbnice1
• Jun 1, 2017

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• rbnice1
• Jun 1, 2017

Trimmed the fat off!

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• rbnice1
• Jun 1, 2017

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• rbnice1
• Jun 1, 2017

Will slice it up tomorrow and put it in my marinade.  This is what I will be using.

1 cup of light soy sauce
1/3 cup of worsteshire sauce
1/2 teaspoons freshly ground black pepper
2 teaspoons onion powde
1 teaspoon red pepper flakes
1 tablespoon garlic powder
3 tbsp brown sugar
1/8 cup of franks redhot
1 cups beer
1/2 teaspoon Cure #1.
per gallon bag. Roughly 2-2.5 pounds meat.

Will let it soak for 2 -3 days.

 

dirtsailor2003

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• Jun 1, 2017

• #2

Why a 1/2 teaspoon of cure? You say roughly for the weight of meat. You haven't sliced it yet.

You need to slice the meat, weigh it then calculate the amount of cure needed.

 

rbnice1

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• Jun 1, 2017

• #3

Thats why it says roughly....  I will slice it tomorrow.

 

crazymoon

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• Jun 2, 2017

• #4

rbn1, looking good ! I like to soak for two days with a few shakes and stirs on slices that are 1/4 inch thick.

 

rbnice1

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• Jun 2, 2017

• #5

So I ended up only using half of it.  cut it thin and its soaking right now.  I will pull it out sunday noonish and put it on the smoker.  Will post some pics then.

 

tallbm

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• Jun 2, 2017

• #6

rbnice1 said:

 
So I ended up only using half of it.  cut it thin and its soaking right now.  I will pull it out sunday noonish and put it on the smoker.  Will post some pics then.

Click to expand...

Hey do you have a meat tenderizing hammer?  

I would be curious if you wouldn't mind taking a few slices, putting between some sheets of saran wrap and giving them a good hammering.  This way you can see if it drastically improves tenderness.  I imagine it might.  

Feel free to do as you like, I'm just a sucker for a little experimenting so that is why I bring it up :)

 

rbnice1

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• Jun 2, 2017

• #7

I think I do.  If time permits I will give it a try but it already sliced pretty thin.