EOR Teriyaki Jerky

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Legendary Pitmaster
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Aug 24, 2014
Great North Woods, NH
Eye of the round was on sale this week for 2.97 #,it won't ever get cheaper than that in these parts. I grabbed a few and froze one and left one out to trim for jerky.

I removed most of the fat and threw the hunk on my slicer to cut across the grain(wife's favorite cut for jerky).

Sliced about 1/8 thick to smoke quickly before the football games yesterday.I tape a piece of freezer paper to the slicer to catch the meat and make clean up easier.

I cut all the pieces in half ,IMHO a whole slice is too much to snack on at once.

Brining in a ziploc bag for 2 days to season with multiple shakes and stirs.

I took advantage of a balmy 35 degree day to air dry outside while standing guard to keep the crows or bluejays from snatching any.

A 4.5 EOR sliced that thin filled every rack in my smoker. Smoked for
about 3.5 hours at 160* with some hickory chips.

I ended up with a little over 2 pounds of finished jerky which I vac sealed.

Thanks for looking ! I'll post the simple but delicious recipe if anyone is interested. CM
Last edited:
Id love the recipe. Looks great!
C11, Here it is,very simple but tasty!
- Sailor Jims Jerky -
This is for a 5 # batch:
1/2 cup soy sauce
1 cup teriyaki sauce/marinade
1 cup worcestershire sauce
8 Tbsp brown sugar
2 tsp garlic salt( I use powder)
2 tsp onion powder
1tsp cure #1
brine for 1-2 days
smoke with your favorite chips at 160 until done to your liking
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