Jerky out of 2 top rounds

[motolife313-2]

The rest of it is being made into pepperoni tonight, atleast grinded and stuffed. Smoked tomorrow. These were 27 pound top rounds, tossed the butchered pieces in the freezer for about 7 hours. Then sliced, marinated for 2-3 days and smoked at 140-150 for 6.5 hours

 

[jcam222]

That looks super good!

 

[SmokinEdge]

Excellent work there moto. That will keep you stocked for a while.

 

[Fueling Around]

Love the jerky. That's my favorite piece of beef for jerky.
What's the pepperoni method?

 

[motolife313-2]

Pepperoni from tonight. I add more goodies than the peppers. I cut up another top round tonight for personal ground beef. That’s what’s infront of the grinder. After I ground this whole untrimmed top round I ground the other meat from the 2 top rounds this jerky came from. That’s about 47-50 pounds of pepperoni. Didn’t weight it. Probably will tomorrow before smoking, I buy 10 casings at a time and use 5 or a touch under for each batch and vacuum seal the others

 

[mr_whipple]

Nice! Wish I could afford beef.