-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
20lbs of Beef Jerky
- Thread starter jp61
- Start date
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Q-view of sample batch
They turned out really good.
Next time I won't be in such a hurry and let the whole muscle(s) pieces freeze longer.
It caused some uneven slices (thickness), which made the drying process somewhat of a pain do to uneven drying.
They turned out really good.
Next time I won't be in such a hurry and let the whole muscle(s) pieces freeze longer.
It caused some uneven slices (thickness), which made the drying process somewhat of a pain do to uneven drying.
Looks good.
Share the recipe?
Share the recipe?
If interested in the process.
So far, I've always used eye of round.
Trim and freeze
Slice with the grain
Cut into strips against the grain
Mix in marinade, refrigerate 24hrs turning over 4-5 times
Dehydrate (usually +/- 7hrs)
So far, I've always used eye of round.
Trim and freeze
Slice with the grain
Cut into strips against the grain
Mix in marinade, refrigerate 24hrs turning over 4-5 times
Dehydrate (usually +/- 7hrs)
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Similar threads
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
SmokingMeatForums.com is a community of barbecue and outdoor cooking enthusiasts dedicated to smoking meat.
© 2004-2026 SmokingMeatForums.com
