Jerky three ways - Picture heavy.

[Chris_in_SoCal]

I'm breaking in my new pellet smoker and guys at work are begging me to bring in some of my red wine and worshy jerky since it's been a while. I started out with three chunks of Eye of Round as suggested on this site in a thread here.

I put them in the freezer for about 30 minutes to firm them enough to run them through the slicer easier. I made one batch 1/8" and then 1/4" for the other two.

Way 1 - 2 parts Stella Rosa red wine, 1 part Worhsy sauce. 1 red onion, 4-6 cloves of garlic.

Thin sliced 1/8" then marinated in a bag.

Way 2 - Salt, pepper, garlic powder and Chipotle powder.

Way 3 - Salt, pepper, garlic powder and Chipotle garlic seasoning.

Bagged and left in the fridge to marinate over night.

 

[Chris_in_SoCal]

Use a couple of large spice containers to hold up the rack makes it easier to place the jerky.

Just starting.

5 hours in.

It took 7 hours at 150* for the 1/8" and 30 minutes more for the 1/4".

It all came out great. I let it sit out for about an hour to dry out a bit and cool down.

Then I keep it in an air tight container until it's eaten in 48 hour or less.

 

[one eyed jack]

Great looking jerky Beater.

LIKE!

 

[Nole4L]

Looks great. I haven't made jerky in a couple years but your pics have me thinking.....hmmm.....

Up early this morning to get a pork shoulder going for Sunday dinner.

 

[SmokinAl]

That is some might fine looking jerky!!
Nicely done!
Al