1. 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.

Beef Jerky - Two Ways

Discussion in 'Making Jerky' started by illini40, Feb 16, 2019.

  1. illini40

    illini40 Smoking Fanatic

    Good morning

    I did beef jerky, two ways, this morning - whole muscle and ground. Both turned out really good.

    Two Ways:
    - 1lb of beef bottom round, with Hi Mountain’s Cracked Pepper ‘n Garlic seasoning and cure
    - 2lbs of 93/7 ground beef with Hi Mountain’s Sweet & Spicy seasoning and cure

    Cook recap:
    - both batches sat in the fridge overnight
    - total cook time was 3.5 hours on the Traeger
    - ran on the Smoke setting for 2.5 hours
    - then ran at the 180* setting for 1 hour
    - ran Traeger Signature Blend pellets

    Seasoning and cure ready to sit:



    On racks before going on the smoker:



    Two hours into the smoke:


    Finished product:



  2. 73saint

    73saint Master of the Pit SMF Premier Member

    That looks awesome! Not sure why, but I’ve yet to make jerky. I really want to though.
  3. illini40

    illini40 Smoking Fanatic

    Thank you! Jerky is actually really easy to do, and I would encourage anyone to try it. This is probably my 4th batch of ground meat jerky and 1st time with whole muscle.
  4. 73saint

    73saint Master of the Pit SMF Premier Member

    Did you just cut the whole muscle neat with a knife? How thin do you have to get it?
  5. illini40

    illini40 Smoking Fanatic

    Yes - I just used a sharp chef knife to slice the roast. I put it in the freezer for probably 45 minutes before slicing to firm it up - definitely helps if just slicing with a knife.

    Mine slices varied but probably between 1/8” to 1/4” thick.

    If you have access to a meat slicer, it would work really well, but totally not necessary. My pieces were fine - just not super consistent or pretty.
  6. Winterrider

    Winterrider Master of the Pit SMF Premier Member

    Looks like a job well done...
  7. illini40

    illini40 Smoking Fanatic

    Thank you!
  8. crazymoon

    crazymoon Smoking Guru OTBS Member SMF Premier Member

    I40, Nice job on your jerky,both types look awesome!
  9. illini40

    illini40 Smoking Fanatic

    Thanks Crazy Moon!
  10. HalfSmoked

    HalfSmoked Smoking Guru Group Lead OTBS Member SMF Premier Member

    Looks great I've made beef sticks with ground beef no casing but I like your idea for jerky I have that type of tip for my jerky gun. A definite try.

  11. maplenut

    maplenut Smoke Blower

    Looks great, nice color.
    I have been wanting to do jerky and seeing this may get the ball rolling for me.
  12. illini40

    illini40 Smoking Fanatic

    Thanks Warren. For your stocks, were you just using the tube tip for your jerky gun? How did it work out?

    Thank you. Definitely give jerky a try. Easy and tasty.
  13. HalfSmoked

    HalfSmoked Smoking Guru Group Lead OTBS Member SMF Premier Member

    Yup just used the I think 1/2" tip squeezed out on a screen and did them no casing turned out real nice.

  14. GaryHibbert

    GaryHibbert Legendary Pitmaster OTBS Member ★ Lifetime Premier ★

    Nice job on both kinds of jerky. beautiful color.
    I generally make jerky from ground meat--100% beef, 50/50 beef & pork, and 100% pork. All 3 are great.
  15. Texan4ut

    Texan4ut Fire Starter

    Looks good. I made 5 pounds on Sunday using Hi Mountain Hickory Blend. I bought a 6 pound roast on sale 1.99 a pound, trimmed the fat and ground it up. I put mine in my dehydrator for about 10 hours. I use the hickory blend when I use the dehydrator so I have some smokey taste.
  16. mrsevil

    mrsevil Newbie

    Did you add water to your ground meat or just the seasonings?
  17. Texan4ut

    Texan4ut Fire Starter

    The seasoning blend says to add water 1/4 cup ice water per pound of meat.