beef jerky

[dan the mano]

hey i was just wondering if someone might have a good recipe for beef jerky that they might be willing to share . i have just finished a bunch ,but am always loo,ing for somethig new and good .

thank you

 

[ghostguy6]

There is an entire section of the forum for making jerky, this would be a good place to start.

https://www.smokingmeatforums.com/forums/making-jerky.131/

 

[daricksta]

hey i was just wondering if someone might have a good recipe for beef jerky that they might be willing to share . i have just finished a bunch ,but am always loo,ing for somethig new and good .

thank you

I make boring jerky, usually a beef teriyaki because that's my daughter's favorite flavor. I'm thinking of doing a dry rub beef jerky next using a dry rub recipe my friend jted here on SMF sent me. I've smoked jerky in the past for 6 hours because the wood pellets would go out during a cold smoke. Next time I smoke it, though, I'll be using Dust in an AMNS which does better under lower temp conditions. My choice of wood has always been hickory but I'll use applewood next time. And I want to keep the smoke to no more than 4 hours, which should be more than enough.

I use top round/London Broil and I slice up the meat before putting it in a vacuum tumbler where it turns in a wet marinade for 30 minutes I won in an A-MAZE-N contest last year (I think).

 

[dan the mano]

There is an entire section of the forum for making jerky, this would be a good place to start.

https://www.smokingmeatforums.com/forums/making-jerky.131/

hey wow , thats some good stuff there ..

 

[dan the mano]

I make boring jerky, usually a beef teriyaki because that's my daughter's favorite flavor. I'm thinking of doing a dry rub beef jerky next using a dry rub recipe my friend jted here on SMF sent me. I've smoked jerky in the past for 6 hours because the wood pellets would go out during a cold smoke. Next time I smoke it, though, I'll be using Dust in an AMNS which does better under lower temp conditions. My choice of wood has always been hickory but I'll use applewood next time. And I want to keep the smoke to no more than 4 hours, which should be more than enough.

I use top round/London Broil and I slice up the meat before putting it in a vacuum tumbler where it turns in a wet marinade for 30 minutes I won in an A-MAZE-N contest last year (I think).

hey thank you for the information ..s.. that sounds good