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  1. rons

    Jerky today

    Jerky came out good :) Total time ended up about 9 hours. The experiment: OK, the slice I precooked, oddly got too dry after only 1.5 hours in the smoker. Freaky! I thought it would be slower since it cooked in flavored broth, thought it would be all wet, but it got done super fast from...
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    IMG_8566.JPG

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  3. IMG_8565.JPG

    IMG_8565.JPG

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  4. rons

    Jerky today

    Oh I forgot about saving a piece for the experiment, I'll go steal one off the smoker to try that
  5. 2015-08-16 10.03.11.jpg

    2015-08-16 10.03.11.jpg

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  6. rons

    Jerky today

    A bit less than a 1/4, about 3/16ths. Here they are on, note bottom grill below meat covered in foil to block direct heat :)
  7. rons

    Jerky today

  8. 2015-08-16 09.44.48.jpg

    2015-08-16 09.44.48.jpg

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  9. rons

    Jerky today

  10. 2015-08-16 09.44.14.jpg

    2015-08-16 09.44.14.jpg

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  11. rons

    Jerky today

    First pics
  12. Jerky today

    Jerky today

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  13. 2015-08-16 09.43.32.jpg

    2015-08-16 09.43.32.jpg

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  14. rons

    Jerky today

    Trying suggestions I got on here, 2 lbs of eye of round, butcher sliced. 24 hours cure 20 hours marinated in beef broth w/ touch of Worcester. Seasoned with high mountain Smoker warming up
  15. rons

    Fast but good?

    wow freaky stuff, I myself would be scared to eat it, but I'm extra scared of those things :) I do chicken to 190 and pork to 190, beef never under 140 :) Interesting food though, never heard of it!
  16. rons

    Fast but good?

    Cool, yes, first batch I used too much smoke, I like it lightly smoked. This last batch had just the right smoke flavor, I just tossed a small handful of pellets on the coals about once an hour 3 times. Jerky really takes the smoke! What's a biltong?
  17. rons

    Fast but good?

    OK, cool, thanks much! Yesterday I got an eye of round and had the butcher slice it, man that is nice! I've been doing the freezer thing but using an electric knife which was way better than a normal knife, but this was deluxe having them do it. I'll get it cured overnight, seasoned then run...
  18. rons

    What would happen if...

    OK, I will do that. Next time I'll put a few slices in and try it out then let you guys know how it went. Might be bad, might be no difference, and maybe it will be really good, so curious I have to know now :)
  19. rons

    What would happen if...

    What would happen if you made jerky like this, would this work? Get meat, slice and cure like usual, but then... Put slices in a slow cooker, really low temp, with flavor liquid, like beef broth, Worcestershire, etc. Let slow cook till really tender THEN smoke for a bit THEN put in...
  20. rons

    Fast but good?

    wow 30 hours! that jerky looks awesome. Did you use an electric smoker? I used charcoal, can't imagine playing with temps for 30 hours using charcoal. My jerky last night came out almost perfect, the only downside was I thought I'd try using a tritip roast for the meat. The flavor is A++++ but...
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