Good morning Fritz. Glad to see I'm not the only one running the smoker this morning. I've got a couple of small chuck roast on the smoker now. What cut of meat did you use for your jerky? That sure looks good hanging out in the smoke.
Man, this was taking forever to dry out, then i noticed some water inside the door of the smoker. I forgot to cover the smoker and we had some rain last week, after I got her dried out alll went well and th jerky is very good. Took a couple pics, 1st one is about half of the lot and the other I will be taking to work with me today.
Good eyes Dude, I know....I know, I need a slicer badly and I have been looking, just can' seem to find the one I like without paying an arm and a leg. Still nervous about the ebay thing. I do love my knives and injoy using them but sometimes it gets a little nuts. I did however put the meat in the freezer as you mentioned, Its a great tip for slicing thin.
Jerky looks awesome, I used to slice mine too, but recently, at our local chain store(Hannaford Brothers), I asked the butcher if he would slice the Top Round for me my style which looks a lot like your style and they also cut out the fat if requested. They do it free and you get more bang for your buck because they only weigh the lean meat they package for you. I usually get Top Round on sale for $1.99 and I buy about 6lbs sliced. I end up with about 2lbs and 12oz of jerky. Its about a 46% loss of weight. I get about 20-2.1oz food saver bags after I munch a few:-). I have to read more of this thread to see your marinade recipe!
yeap steve...........they will.........but you have to watch em...........i always cut mine across the grain......i know others go with the grain......but you need to make sure the butcher knows what you want.........we didnt, and ended up with dental floss