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  1. IMG_8570.JPG

    IMG_8570.JPG

    • rons
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    • Album: Help, advice
  2. IMG_8569.JPG

    IMG_8569.JPG

    • rons
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  3. rons

    Help, advice

    OK, cool, here are the full details, This smoker, Masterbuilt Using charcoal since I can't get this thing below 200, even with the bottom door open if I use proprane Meat: London broil, hand sliced thin, pounded thicker spots so it's even thickness. Put on cure Wednesday and a bit of high...
  4. rons

    Help, advice

    I have tried that,.... I just didn't like it :) Oberto jerky is whole muscle, thin but tender, that's what I'm shooting for :)
  5. rons

    Help, advice

    Yes, have done that, I'm wondering if it's the eye of round, maybe it's just really connective tissue-ey
  6. rons

    Help, advice

    OK, for a month now I've been experimenting with jerky. Trying flavors and temps and such. Going to try another batch tomorrow but hoping for some advice. Let me give a quick rundown so you can see where I'm at. Flavor-wise, tomorrow I'm going for a rich beefy flavor. I cut and even pounded (to...
  7. rons

    Beef Jerky: Ten Pounds, Two Types (with Pics)

    man, that looks AWESOME!!! so you ran at 150 the whole time? I keep getting burnt edges on my jerky, even when it's at a low temp.
  8. rons

    Marinade Recipe?

    Thanks!
  9. rons

    Marinade Recipe?

    Cool, I'll make a small test batch and taste :) I think I've been over drying my jerky, next batch I'll pull sooner :)
  10. rons

    Marinade Recipe?

    Thanks, that one looks interesting, I wonder if I could sub the soy and Worcester for broth maybe. I do like actual teriyaki jerky though :) Thanks!
  11. rons

    What would happen if...

    Ah OK, thanks!
  12. rons

    What would happen if...

    Cool, I was just looking for tender. Hey question, WHY do we not smoke for the first hour? What happens if you do?
  13. rons

    Marinade Recipe?

    Hey folks, looking for a good savory marinade that's not the usual soy/Worcestershire stuff. I kinda hate that flavor, but every recipe I see is soy and Worcestershire  :/.   I've been making jerky back to back for 2 weeks, getting good at the texture now. Yesterday I even tried a backwards...
  14. rons

    Cure question

    OK, that makes sense, thanks!
  15. rons

    Cure question

    Oh so it's the time it's 'just warm' that let's bacteria grow?
  16. rons

    Thai Jerky

    Sounds really good!
  17. rons

    Thai Jerky

    That looks GOOD!!! How's the tenderness?
  18. rons

    Cure question

    Curious... If I buy a roast, I can toss it on the smoker, pull it off when it's 130 at the center, slice and eat. How come if preslice it for jerky and Smoke to 170 I have to cure it first?
  19. rons

    Question: Ground meat jerky today

  20. 2015-08-22 15.56.21.jpg

    2015-08-22 15.56.21.jpg

    • rons
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    • Album: Question: Ground meat jerky today
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