Well we are trying to clear out some of the meat freezers and using what we've neglected. We're having bottom round roast beef sandwiches tonight (sorry no pics) and just decided to try some eye of round jerky. These were sliced in between 1/8 and 1/4 for starters. Initial go is with Eric's recipe found here:
http://www.smokingmeatforums.com/t/82503/pepper-jerky-hot-pepper-jerky-seasoning-recipes#post_364990
Here is the Eye of Round sliced off the Bizerba, we ran out of white pepper half way thru so added more black:
This is two roasts, about 6 pounds so the recipe was doubled:
More coming soon!
http://www.smokingmeatforums.com/t/82503/pepper-jerky-hot-pepper-jerky-seasoning-recipes#post_364990
Here is the Eye of Round sliced off the Bizerba, we ran out of white pepper half way thru so added more black:
This is two roasts, about 6 pounds so the recipe was doubled:
More coming soon!
