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5 lbs. of bottom round...

post #1 of 17
Thread Starter 
that's what i picked up today. it's sliced and has been curing for 20 hours now. i'm planning on smoking it in the morning. using the search function, i've decided to smoke it for 2 hrs at 135* using pecan, then continue at 135* (no smoke) until "done".
pics to come...
post #2 of 17
Sounds like a good plan......if you can maintain pretty consistent temps, you should be able to dehydrate it at 150 and speed things up a bit. Once you get much above that, though, you start cooking it instead of drying it.

Post up some qview of your smoke......I love good jerky...PDT_Armataz_01_28.gif

post #3 of 17
yea, actually about 145 for several hours would do and I'd keep the smoke on it longer then 2 hours.....but that is me...., not sure how pecan will do with it.....but will be interested in hearing......I'd do hickory myself for jerky....but that's just me........ good luck, let us know!!!!
post #4 of 17
Thread Starter 
Alright, i'm taking both of your advice. i'm ramping up the temp to 145 and i'll continue with the smoke for an additional hour. here's some view of the jerky after about an hour...

the temp is coming up...

post #5 of 17
Lookin good so far!
post #6 of 17
Thread Starter 
here's the jerky about 4 hours in... it tastes great, but i'm not sure if it's done yet.

post #7 of 17
that does sound and look good-can't wait for more pics-and a taste test! I think after this WE bacon smoke I will plan a jerky 1-great job so far.
post #8 of 17
I hope you are not sending all of that to your brother!!!
Hey I need your help authenticating my fattie, since I still can't q-view.
you have phone q-view from me.
post #9 of 17
Thread Starter 
A genuine ATB fattie!
post #10 of 17
Thread Starter 
the jerky's been in there for over six hours now... i just tried a piece and it was really tough! i bent another piece in half and fat squeezed out of it. i guess she's not ready still... i can't wait!!!
post #11 of 17
Your patience will be rewarded.....I usually use a dehydrator for my jerky, and 8 to 12 hrs. is not uncommon for it to finish....depends on how thick I slice it.

Some day when I'm rich and famous I'll have the fridge smoker all set up with a PID controller for real smoked

post #12 of 17

Looks Yummy!

Looks Yummy!

looking good!! I actually have some top-round marinating overnight for tomorrow:-) I owe a friend a favor so he gets a bunch!!!

Can't wait till its done!

post #13 of 17
Thread Starter 
some pics of the finished product... what was left!

post #14 of 17
Thread Starter 
one more action pic i found... :)

post #15 of 17


YUmmy, YUmmy!!!!!
post #16 of 17
Looks good PDT_Armataz_01_37.gif

post #17 of 17
Good lookin jerky , and I love the looks of that fatty ... awesome q-view PDT_Armataz_01_37.gif
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