Duncan Henry recipe with some additions… crushed red pepper and more garlic and onion…. Made from eye of round… on the smoker for about 5-6hrs @160-175F
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Looks great! I'd eat a pound for sure.
Dang, that looks delicious. Good job!
Thanks guys!Wowza!! Beautiful jerky!
The fat isn’t a problem it’s mainly the tendons or inter muscular separatation that can get chewy but with eye of round it’s only a coupleNice setup. And looks good! Does that fat you leave on get too chewy sometimes or u don’t have a problem with it?
1/8” 316L stainless TIG filler rod … I use around the shop For welding stainless and it has some handy uses in the smokerB1, I just saw this post, kind of late to the party. Your jerky looks delicious and I love your skewer set up. You got me headed down another rabbit hole ! :) What size rod are you using ?
Boris, you change handles? Polka something like that?1/8” 316L stainless TIG filler rod … I use around the shop For welding stainless and it has some handy uses in the smoker
Yep. I use SS TIG rods to make bacon hangers and S hooks...1/8” 316L stainless TIG filler rod … I use around the shop For welding stainless and it has some handy uses in the smoker
Yes figured I’d probably should remove my full name off my handle lolBoris, you change handles? Polka something like that?
Thought so. Wanted to be sure as I always like your posts.Yes figured I’d probably should remove my full name off my handle lol
It looks absolutely delicious - well done!
Thanks appreciate it!Nice batch, color came out really good