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My version of beef jerky

gone4nc

Smoking Fanatic
318
14
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.


 

gone4nc

Smoking Fanatic
318
14
Joined Apr 12, 2013
Mule, that batch is gine already, it's hardto get pictures when people keep eating it as I take it off. The even call to aee if I have some ready.
 

gone4nc

Smoking Fanatic
318
14
Joined Apr 12, 2013
I have just finished slicing 5 llbs. of sirloin tip . I sliced it while it was half frozen, it sure was easier than raw. It's in the Italian marinade for tomorrow. I'll have qview later.
 

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