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First time making jerky... qview start to finish

Discussion in 'Beef' started by tylerfromflint, Dec 9, 2013.

  1. Wife upgraded my smoker as an early Christmas present. She got me a MES 30, and I love it.

    Couple days back got an itch for jerky, and decided to try my hand.

    Hit my butcher and got a 5lb cut of top round

    Cured and Marinated for just over 24 hours, nothing fancy, just some basic cure #1, some pepper, hoping the smoke gives it the flavor I want...

    Saw someone on here hang it off the rack with paper clips (yes I boiled the clips, who knows who touched them before me)

    1.5 hours at 125 degrees with no smoke to get it tender

    2.5 hours at 145 degrees alternating between hickory, and apple chips

    3 hours at 165 degrees

    Could have stood to cut some of the pieces a bit smaller, but all in all I give my self a solid B.

    Let me know what you think, or what I should do differently


  2. chef jimmyj

    chef jimmyj Epic Pitmaster Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    It does look kind of thick but nice color. You would have to send some for me to give a detailed review of your work...[​IMG]...JJ
  3. smokingohiobutcher

    smokingohiobutcher Master of the Pit OTBS Member

    Add some garlic and a little honey to the mix...for a nice savory flavor. Oh ....And one more thing!


    Nice job!

  4. Looks good going to try it this weekend weather permitting. ...does racking the meat work ok ?...... (first try on jerky)
  5. big lew bbq

    big lew bbq Meat Mopper

  6. big lew bbq

    big lew bbq Meat Mopper

  7. driedstick

    driedstick Smoking Guru OTBS Member

    Yes racking the jerky works fine, I actually like it better you can see the rack marks on it for presentational looks
  8. GaryHibbert

    GaryHibbert Legendary Pitmaster OTBS Member ★ Lifetime Premier ★

    Hey Tyler

    If you needa professional opinion  on the product, just pm me and I'll send you my address LOL  Looks great