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
Beef jerky
- Thread starter slavikborisov
- Start date
-
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.
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
motolife313-2
Meat Mopper
- Mar 13, 2023
- 245
- 660
Nice setup. And looks good! Does that fat you leave on get too chewy sometimes or u don’t have a problem with it?
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 couple
Spots on of the best cuts for jerky in my opinion
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Similar threads
Hot Threads
-
Bird is the word!!! How do you cook yours???
- Started by forktender
- Replies: 24
- General Discussion
-
Buyer Beware?
- Started by Gonna Smoke
- Replies: 20
- Blowing Smoke Around the Smoker.
-
Rhodes Frozen Bread Loaf Dough recipe?
- Started by BrianGSDTexoma
- Replies: 18
- Breads
-
Pork Belly Pinwheels
- Started by Gonna Smoke
- Replies: 17
- Pork
