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Beef Jerky Recipes
Posted on 2/24/24 at 2:00 pm
Posted on 2/24/24 at 2:00 pm
Today's going to be a good day. Just carved up eye of round roast to make beef jerky. I usually use the following recipe and have enjoyed it. Curious of some recipes ya'll use?
Recipe
Recipe
Posted on 2/24/24 at 2:49 pm to Alika_kahuna
I've used this one a few times and can verify it is pretty dang good
Posted on 2/25/24 at 2:13 am to Alika_kahuna
This is the recipe I have been using for quite some time now. I use Sweet Baby Ray's Teriyaki Marinade in it. It is addictive.
Food.com Jerky Link
Food.com Jerky Link
Posted on 2/25/24 at 9:12 am to Alika_kahuna
I too use eye of round for my jerky and cut it across the grain so it chews much easier than cutting with the grain and being pretty stringy in the end.
I can usually get about 50 slices out of an nice size eye of round and I put them in a big stainless steel bowl and add Slap Ya Mama, garlic powder, black pepper, cumin, chili powder, smoked paprika, my homemade habanero hot sauce a bit of Worcestershire and some low sodium soy sauce.
I'll mix this up until all pieces are well seasoned, cover the bowl and put it in the fridge to marinade for at least 24 hours and during that time I'll toss the meat a few more times
When it's time to smoke I snake my coals so it maintains a pretty steady 190-200 degrees and top the coals with either hickory or mesquite. Once the smoke gets to my liking I put the meat strips on the metal racks to finish them off and start pulling the thinner ones off after about 2 1/2 to 3 hours.
I like the jerky to be just a bit flexible when done and not so dried out it is stiff and hard.
I can usually get about 50 slices out of an nice size eye of round and I put them in a big stainless steel bowl and add Slap Ya Mama, garlic powder, black pepper, cumin, chili powder, smoked paprika, my homemade habanero hot sauce a bit of Worcestershire and some low sodium soy sauce.
I'll mix this up until all pieces are well seasoned, cover the bowl and put it in the fridge to marinade for at least 24 hours and during that time I'll toss the meat a few more times
When it's time to smoke I snake my coals so it maintains a pretty steady 190-200 degrees and top the coals with either hickory or mesquite. Once the smoke gets to my liking I put the meat strips on the metal racks to finish them off and start pulling the thinner ones off after about 2 1/2 to 3 hours.
I like the jerky to be just a bit flexible when done and not so dried out it is stiff and hard.
Posted on 2/25/24 at 2:10 pm to Alika_kahuna
I am going to need a sample from each of yall and I will let you know which recipe works best.
Posted on 2/25/24 at 4:49 pm to Alika_kahuna
This one is damn good and packs a bit of heat as is; change up the pepper if you want more or less spice. I leave a jalapeño on the beef as it smokes so it’s kind of cooked into the jerky.
Dr Pepper Jalapeño Beef Jerky
Dr Pepper Jalapeño Beef Jerky
Posted on 2/25/24 at 4:59 pm to Alika_kahuna
I have used BBQ sauce flavor; Honey Garlic Soy Sauce; Caribbean Jerk; Habanero bourbon and they have all turned out great.
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