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Our local Walmart has this pre-sliced round roast called Milanesa, not sure what it's supposed to be for, but will be easy for jerky. It's a bit thinner than I normally like but having it all like this, and same price per lb as a whole roast, I'll live with the thinner slices.

I am going to try that standard jerky recipe, never actually have done that by the book. But, I can't find it on here, I know I saw it somewhere before, it had worcestershire sauce, soy sauce, brown sugar, I think it said how much cure to use per amount of liquid.. dang it, I cannot find it...

Today's project Having fun with the new little MES, kinda nice not having to mess with big temp fluctuations. 9:00am Got the little MES all ready and started pre-heating it up to max temp (higher than cooking temp) so all would be hot and ready. 9:30am seasoned the outside of the tri-tip...

Hey, another member linked me to this https://genuineideas.com/ArticlesIndex/nitritecuringcalculator.html Is that right, cured in under 3 hours?If so I can get this going today still :)

We get some really nasty weather here in N. Idaho, it's already getting really cold, rainy, wind blowing... I rarely get to smoke anything from Nov. - March because of that. So thought I'd get a little electric smoker that I can use in the garage by the door with the big door open, at least be...

Hey folks, been years since I've been here. But now I have a question... it's something that seems wrong. I read things about curing salts vs lbs of meat, for dry that makes sense, but not for wet. Here is why It seems like the concentration is the key, not the lbs of meat. Like lets say for...

A few months ago I decided to try making jerky, it turned into a quest to get exactly the flavor and texture I was looking for. After trying many recipes and cooking methods online, then adding my own ideas in and experimenting, I finally hit the jackpot. This jerky is the best jerky I've ever...

Was at Walmart yesterday, in their meat section they have packages of what they call 'stir fry meat'. I looked at it, it's actually top round presliced into perfectly sized jerky strips. I bought a pack, making it today, man now that is convenient!

Hey, looking for ideas on this. If you've had, or if you see this in your store, get some, taste it, give me your ideas on meat type, method and flavor on how to duplicate this. it's my favorite jerky, easy bite through, awesome taste. :) Oberto Thin Style Jerky

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...

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...

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?

Read threads and articles, looks like a lot of ppl make it in something like this so it doesn't fall through the racks?

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

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...

I started making jerky recently, had a good batch, a couple decent and one oops. It always takes quite a while, using tips I read here on the forum. Our local grocery store makes their own jerky, it's really good. The other day I was in there and got to talking to the guy behind the counter...

Hey, would it work to 'post cold smoke' already cooked pulled meat to really get it smokey all the way through? Like cook a pork butt all the way, pull it into shreds, put on a perferated dish/pan then cold smoke the shreds for a while?

Hey folks, Long time no post! I looked at my last threads, it was 2009 the last time I posted, egads time flies! I was looking for some advice, getting back into using the old Brinkman after many years, and was wondering if someone could point me to, or tell me about maybe some ways to avoid...

Hey folks, what's been happening over the winter? I've been so busy, no time for fun, but now that spring is here, had to get cook'en again. First smoke/cook of the year, but doing it like this... Got a new gas grill yesterday, had to retire the 12 year old one that was literally falling...

Slow day, just working in my home-shop, so gonna give ribs another try. I've made pork ribs on the upper BBQ rack before that came out great, beef ribs I've never had them come out good on either the Q or the Brinkman. Today, I'm loading up and cooking both. Hoping you experienced ribbers out...