First time jerky help

[russmn]

Ok so I got 14 pounds of eye of ROUND today. I asked the guy at Sam's club of he couild run it through a slicer at 1/4 inch think for jerky. I actually called and spoke with him prior to going to the store. He knew it was for jerky. Any way he sliced it all by hand!!!! None of it is 1/4 inch! More like half inch! So nOw they are all basically 1/2 inch steaks. What can I do ? Is this going to be Ok? I am going to be smoking the jerky in my reverse flow insulated smoker with charcoal and wood. I also plan to use cure .

 

[Rings Я Us]

Man... that's to bad.. to bad you couldn't put it all back together and make it into a roast again... then freeze it all in a hunk and cut the slices all into thinner pieces. .

 

[Rings Я Us]

 

[jp61]

Can you cut the 1/2" slices into 1/4" strips?

 

[russmn]

Haha is there anything I can do ? Well I lik e nuggets made by jack links lol

 

[motocrash]

Yep,cube it.

 

[Rings Я Us]

Hmm.. maybe you can pound them out between plastic wrap, like pounding out meat for a recipe.

 

[SonnyE]

Ok so I got 14 pounds of eye of ROUND today. I asked the guy at Sam's club of he couild run it through a slicer at 1/4 inch think for jerky. I actually called and spoke with him prior to going to the store. He knew it was for jerky. Any way he sliced it all by hand!!!! None of it is 1/4 inch! More like half inch! So nOw they are all basically 1/2 inch steaks. What can I do ? Is this going to be Ok? I am going to be smoking the jerky in my reverse flow insulated smoker with charcoal and wood. I also plan to use cure .

The last 'Butcher' I spoke with at our Sam's Club went back and got an interpreter. :(
I bought some sliced, then hand sliced it myself.

I asked at a local Butcher shop, and a surly young guy quoted me $10 a pound to slice a roast into Jerky for me. I don't think they like the extra work. And uh, I haven't been back either. o_O

So to get what I want, I cut it myself. ;)

 

[russmn]

The last 'Butcher' I spoke with at our Sam's Club went back and got an interpreter. :(
I bought some sliced, then hand sliced it myself.

I asked at a local Butcher shop, and a surly young guy quoted me $10 a pound to slice a roast into Jerky for me. I don't think they like the extra work. And uh, I haven't been back either. o_O

So to get what I want, I cut it myself. ;)[/QUOTE


Lesson learned ... ii will alwas slice me own meat from now on

 

[russmn]

Can you cut the 1/2" slices into 1/4" strips?

Well I could definitely try to but that is a giant pain in the butt ...It's just nuts to do that to 15 pounds of meat

 

[jp61]

Well I could definitely try to but that is a giant pain in the butt ...It's just nuts to do that to 15 pounds of meat

lol.... Yes it's some work.

Last time I made 20 lbs from eye of round. Sliced 1/4" thick on my slicer then cut them into 3/4" strips across the grain.

 

[russmn]

Haha I meant nuts for that so called butcher to do that to 15 pounds of meat lol illk do the work lol

 

[russmn]

 

[jp61]

:D Sorry, I misunderstood.

They look good to me. Soon you'll be enjoying some great home made jerky.

 

[russmn]

:D Sorry, I misunderstood.

They look good to me. Soon you'll be enjoying some great home made jerky.

What do you recommend for finished internal temp?

 

[myownidaho]

It’s hard to get an IT on jerky. What you’re looking for is a texture you want. On thicker cut jerky like you’re doing, I look for a light cracking when it’s bent.

 

[jp61]

What do you recommend for finished internal temp?

Like mentioned above I use the bend test for gauging doneness.