Time for some more jerky

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mneeley490

Master of the Pit
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Jun 23, 2011
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Everett, WA
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.
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Sealed in a 2-gallon bag, and rested in the fridge for 3 days.
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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.
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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.
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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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Okay, because these are sliced so thin, I only went 3 hours in the GMG. Taste is perfect combo of sweet & heat. A few of them that were closer to the heat (I did move them halfway thru the smoke) look a bit dry, but a day or two in a plastic bag will rehydrate them. The Smokin' It batch will take a little longer because I started it up later.
The wife is already yelling, "Dibs!"
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Nice work, that looks great, looks like you will have plenty of jerky in stock.
What temp you you running your gmg at to dehydrate?
 
Yes sir. Looks great. I need to try making jerky.
 
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Great deal on LEM Grinders!

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