My version of beef jerky

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gone4nc

Smoking Fanatic
Original poster
Apr 12, 2013
318
14
FREDERICK CO. MARYLAND
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.


 
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.
 
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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