First time makin jerky in my Grillpro propane smoker.

  • 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.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.


Original poster
Jul 25, 2007
White River, Ontario Canada
Well first off I would like to say hello to all the fine folks on this beautiful website. I am new to smoking(2nd smoke makin jerky)

My recipe is as follows:
1-1.69 KG inside round roast

3 tbs pickling salt
2 1/2 cups soy sauce
2 tsp onion powder
1 tsp garlic powder
1 tsp teriyaki BBQ sauce
1 tsp lea and perrins worchestershire sauce
3 tsp of tabasco sauce
1 tbs of cayenne powder

I left this mix 4 hours to soak (marinade)
Hung on grate via toothpicks in my Grillpro propane smoker.
Flung 3 tsp of dry crushed chile peppers from underneath just after meat was hung.

A mix of each a handfull of hickory and apple chips to start the smoke. Once this burns off no more chips will be added and I am hoping for 3-4 hours cook time because its real hot and been drinkin my home brew since this morning and I am real hungry.
Heres a pic of just after I flung the chile peps.

Temp in the smoker dialed in at 145F and cookin and I will post pics of the final product.

God bless!!
I kept my temp at 145-150 and let it go for 5 hours. The final product is beautiful IMHO as I love my jerky a tad moist but still real chewy and thats how she came out. All I know is its all gone and the neighbour who tried some came over with a 3 pound top sirloin roast that he says he wants done up the same way and he will give me half. I dont have a food dehydrator and just smoked it in my smoker. I left a dozen or so pieces in the fridge for 4 days and the stuff just got wayyy better. I am making some more today but am wondering if letting it soak for 24 hours could make a difference? I chewed a piece for 15 minutes the other night and she still was super tasty so I am not quit sure if soakin for 24 hrs would make a difference? Let me know what ya guys and gals think.
Yes I do slice across the grain. I have a Grillpro propane smoker. Basically the same one most members use on the forums here. I have not had a problem getting smoke at those temps mind you it takes 30 mins or so till they start smoking. I am new to making jerky and use only 2 small handfuls of chips and the smoke is light. You can barely see smoke coming out the top vent actually but my chips are burnt up when the jerky is done so it had to of smoked. lol Maybe I am wrong who knows. is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads