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
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
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