Re: Uncle Frog wants to get Smokin'
You guys are the best! All in due time. But I do appreciate the encouragement. Here's what I'm looking at so far ...
Nearly 7 lbs of bottom round boiled for 10 minutes to help take out any nasties. When I actually try the smoking, I may skip this step. But being my first jerky experience I'd rather be safe than sorry.
I hand sliced the meat about 1/2" thick. The bottom round was about 1.25" thick. I suppose I envisioned wider pieces. We'll see how this turns out.
I've got the strips marinating in 1.75 cups of soy sauce and 1.75 cups of worcestershire. I put a little bit of water in as well to make sure the liquid surrounded all of the meat. I've got this in the fridge to marinate overnight.
I'm planning on dehydrating at 155 degrees as recommended by the instructions with the equipment. I know this is the smokingmeat forum and not the driedoutbeef forum. I'm a self proclaimed newbie, and I know I'm in good hands, and this is just the first step in my meat cooking evolution.
If my wife doesn't take our digital camera on her weekend trip, I'll post a couple more pics of the finishing/finished product.
Thanks again all y'all !!