- Joined Apr 12, 2013
I start with sirloin tip. Freeze it slightly, then slice about 1/8" - 3/16". I marinade in Italian dressing with horse radish added. As I pat them dry and place in smoker I will sprinkle very lightly with chipotle powder . Smoke at about 225*-250* until it taste and feels right usually about 1.5-2 hours, I try for about 150*. This is not true jerky as it needs to be in the fridge, but not much makes it there. My friends love it. I like it because it is not chemicals and very little salt.