As Eddie Murphy would say " Beef Jerky time!"

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jerky nut

Smoke Blower
Original poster
Dec 1, 2013
Spring Grove, PA
Went to local store grabbed a whole eye round roast and let the fun begin.

5.5lb roast $3.49 a pound. good deal considering jerky cost any where between $14. to $21. a pound. so I'm in it for about $ 8.50 a pound till it's done maybe less.

Trimmed off the fat and silver skin and sliced the meat about 3/8" thick.

 Mixed up the marinade/brine   I won't bore you with the recipe unless some one want's it.

Add enough water to cover the meat and marinate over night.

 smoking and dehydrating tomorrow.
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I have the same thing going tomorrow. I'll be doing a 5lb eye for jerky, but 10lbs of chicken thighs and 10lbs of hot sausage. I also have a slicer that looks like yours, it sure makes things easier.
LOL, I meant my slicer is well worth the pain of cleaning it.
Good morning! well got the meat out of the fridge.

Laid the strips flat on the racks

I have about 2 1/2 racks full from 5 lbs of meat I wanted to make

the other roast I bought but ran out of soy sauce. so I'll wait for another day.

Fired up the smoker I have the fan on high temp set at 115 F I'll wait

till the strips become dry and proceed with the next step.
Well I decided I'm tired of using apple, cherry, and mesquite. So I'm going back to the best smokey tasting hard wood God put on earth

but I need to chip my own can't find it in stores.

Red Oak  can't get any better tasting than that IMHO. Wood was a little green so I nuked it for about 12 minutes in the microwave oven to draw some moisture out.
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1 cup soy sauce  (not the low sodium type)

1/4 cup worcestershire sauce.

1 Tablespoon garlic powder

1 Tablespoon kosher salt ( must be kosher since I'm giving recipe in volume not weight)

1 teaspoon of pink cure

1 Tablespoon of liquid smoke ( optional but I still use it and smoke my jerky gives it a deeper taste)

1 teaspoon of  red pepper

 refrigerate for 12 hours longer won't hurt.

 If you want low salt skip the tablespoon of salt but still use regular soy sauce

 if you use low sodium soy sauce you will loose a lot of the flavor

 This recipe you can taste the salt but It is not overwhelming just right.
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Its a Cres Kor 1/2 size holding cabinet. I converted it in to a smoker and installed a fan from a convection oven for even heat and drying. is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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