Been quite a while since I've made some. I have an eye-round that's been sitting in the freezer for a while, but I've been putting off slicing it.
Then I was in my local Winco store, and they had pre-sliced eye-rounds in cryovac bags. Perfect for a lazy butt like me! They were sliced a little thinner than I would have liked, about 1/16th". But procrastinators can't be choosers.
Made up a batch of marinade, loosely following my original recipe. I like to mix it up a bit each time. This one was mainly Yoshida's sauce, adding some soy sauce, A-1, and hosin sauce. I usually add some sweet mirin, but I didn't have any, so I used 1/2 cup of brown sugar, and cut it with a little apple juice. Then the usual powdered spices, onion, garlic, coarse black pepper, red pepper flakes, and a teaspoon of cure #1. Then in went the 5.6 lbs of beef.
Sealed in a 2-gallon bag, and rested in the fridge for 3 days.
I bought these Camp Chef 24" Smoke Vault jerky racks on Amazon, and I can't say enough good things about them. They fit perfectly in my GMG Daniel Boone. I used them last week when I smoked bacon, as well. Perfect with some 2" wood blocks to separate them.
There turned out to be a few more pieces than I had room for, so they went on some frogmats and into the backup Smokin' It #1 with a small chunk of sugar maple. It looks blue here because of the aqua colored cover over my back deck.
It on a piece of plywood that I made, so the wheels won't go anywhere, and then sits on the table portion of my Weber Performer.
Should be ready in a few hours.
Then I was in my local Winco store, and they had pre-sliced eye-rounds in cryovac bags. Perfect for a lazy butt like me! They were sliced a little thinner than I would have liked, about 1/16th". But procrastinators can't be choosers.
Made up a batch of marinade, loosely following my original recipe. I like to mix it up a bit each time. This one was mainly Yoshida's sauce, adding some soy sauce, A-1, and hosin sauce. I usually add some sweet mirin, but I didn't have any, so I used 1/2 cup of brown sugar, and cut it with a little apple juice. Then the usual powdered spices, onion, garlic, coarse black pepper, red pepper flakes, and a teaspoon of cure #1. Then in went the 5.6 lbs of beef.
Sealed in a 2-gallon bag, and rested in the fridge for 3 days.
I bought these Camp Chef 24" Smoke Vault jerky racks on Amazon, and I can't say enough good things about them. They fit perfectly in my GMG Daniel Boone. I used them last week when I smoked bacon, as well. Perfect with some 2" wood blocks to separate them.
There turned out to be a few more pieces than I had room for, so they went on some frogmats and into the backup Smokin' It #1 with a small chunk of sugar maple. It looks blue here because of the aqua colored cover over my back deck.
It on a piece of plywood that I made, so the wheels won't go anywhere, and then sits on the table portion of my Weber Performer.
Should be ready in a few hours.
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