Any jerky cooks here?

I would just get a dehydrator like this.

Get an eye of round and have the butcher or yourself slice it as thin as you can get it.

I dont use a smoker at all. I marinate the meat and put it straight into the dehydrator. Unless I want a specific taste, I just start dumping stuff in the ziplocs to marinate.

Make a bunch because when I do, my friends eat the shite like its crack

I own one like that. Works great. Smoked jerky isn’t dry enough. Just my opinion

Eye of round. Cut with the grain. I hate liquid smoke and I like jerky that takes 5 minutes to eat.

ETA not sure how there could be multiple pages of words on jerky making.

Eta occasionally I see eye of round on sale for 2.99. It’s rare but it happens. Buy that shite up.

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I would just get a dehydrator like this.

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I second the dehydrator idea. That is what I've used for years and have made a few hundred pounds of the stuff.

I'll get eye of round roasts when on sale, cut them in slices across the grain about 3/16" thick then season the meat with salt, pepper, garlic powder, cumin, chili powder, Worcestershire and a bit of soy sauce. Make sure all pieces are well coated and let this marinade overnight and mix it up a couple times while it is doing so.

Next day, break out the dehydrator and put the meat on the grates, turn it on and let it dry out. Just be sure to check the meat and turn it over at lease once as it dries. I don't let mine dry completely to where it is like a stiff piece of cardboard, but I also don't want it limp. There is a happy medium you can achieve that is to your liking.

With a normal size eye of round I can get between 45-50 slices off it and I'll put the finished stuff in quart freezer bags and freeze what I don't plan to use in a few days. It does freeze well under those conditions, but would be better if vacuum sealed if you have that appliance.

I've used a cheap Nesco dehydrator for years. It takes longer than the more expensive dehydrators, but with jerky it's not too bad.

If you're serious about it, go ahead and buy an Excalibur dehydrator. It has more trays and will be more efficient.

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Alton Brown makes jerky with a box fan, two bungee cords, and 4 or 5 air conditioner filters.

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I dont use a smoker at all.

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I can't disagree with this enough. My jerky went up 5 levels when I switched from a dehydrator to a smoker.

Alton Browns methods are usuable, but they are primarily geared toward novices. There's a reason all of the best been jerky are made in SMOKEhouses.

I hot smoke mine over hickory and pecan wood. I’ll marinate 4-6 hours prior to smoking. I prefer that to a dehydrator but to each his own.

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Any jerky cooks here?

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There are a few who are a bit abrasive from time to time.

Thanks for all the replies. I seem to remember a book at cabela's that had a bunch of different jerky recipes in it, that's what I was refering to. I'll give the dehydrator method a try and see if that turns out the way I'm looking for.

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And take days, or close to a week, to be done properly.

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Days? Who has the time for that? Also, how is anyone supposed to know what they'll want to eat days from now?

oh, wait...I thought this was a sous vide thread. nm