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pit boss tx

Original poster
Jan 2, 2016
NE Dallas County, TX
I made some more beef jerky Friday using my own marinade. The butcher cut of meat I use is the

bottom round. It is more lean and almost void of fat. Fat will not cure in jerky preparation. I cut all

the meat into varying size strips and place in the marinade for 24-36 hours. Before placing the strips

in my dehydrator each piece is laid on a rack covered by several paper towels to allow the excess to

drain off. Then into the unit at 165f or so for 3-4 hours. I don't use a meat grinder for the typical jerky

product. Don't want a lot of fat. But if I had the better cut such as the Beef Eye of Round and the

bottom round too, that may qualify for the blender. If you want a recipe for the marinade I use just

send me SASE and $,,,, I'll share it with anyone...We're all here to help each other. I enjoy my

patio cooking. But I also finish the product in the oven too so I make sure the internal temps are

proper. The last thing I want is for someone to become ill from eating my product. The product is

already smoked so wrap it in foil with the finish seasoning such as butter, brown sugar and drizzle

with honey. Close the wrap and let it "get happy" in the oven.
Be sure to post some pictures! I'd like to see how they turned out!
Also, I'm always curious to see what marinades people use. I haven't done jerky yet, but it won't be long!
Why not post the recipe & the process you went through, with photo's.

I think we'd all like to see it.

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