Doing smoked beef jerky today

I have an old nesco food dehydrator i typically do my jerky on. However, i did smoke some one time on the Kamado Joe, using a pellet smoker tube. It was delicious. I need to do it again, just need a more basic marinade for it.

How low are you going on your smoker? I only have a charcoal grill and don't think I can keep it at a low enough consistent temperature, so I use my dehydrator. I've tried a few different marinades, but feel like I'm either using too much soy since it all almost tastes the same, or just getting burnt out on eye of the round. Also would help if I had a slicer. Doing it by hand right now and just prefer thinner slices than what I can manage.

I'm 3 hours in and it's almost done. The thinner pieces are coming off as they get to the place I like them. I like my smoked jerky able to bend without cracking so there's a little moisture still in the meat, but totally done and loaded with smoke.

The temperature is bouncing between 120 and 150 depending on where the coals are as far as being lit good or just adding new.

My homemade smoker is pretty big and I can either hot smoke or cold smoke depending on how I set it up.

To do the jerky I have a stainless steel bowl in the bottom with about 15 charcoals in it and topped with some hickory wood chunks.

To get more consistent slices out of the meat, place it in the freezer for about 1 hour to really firm up and it is important to have a really sharp knife to slice it. The meat will cut much more consistently when it's really cold and slightly frozen.

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Thanks I had to go but some... probably not as good as yours tho.

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My wife came home from work and had a few pieces and rated it "the bomb", so that's good enough for me.

Nice smoky flavor with a healthy amount of seasoning and just enough moisture in the meat to make it much easier to eat than stuff dried out so much it feels like stiff cardboard.

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Be really cool if you decided to post some pics

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I've got a flip phone and an old SLR Minolta camera. Use to have a digital camera, but it bit the dust and haven't replaced it.

Then add to that, I've never, ever attempted to post pics, videos, etc. and really don't know the process. I know it can't be all that hard, but I've never learned how.

Yeah, I'm that old and THAT guy.

I just did a few batches last week. I found putting the jerky on oiled/buttered wire racks and not on the grill grates itself lets it evenly cook. You can stack most wire racks.

Also, I found a cut of round called "Milanesa" which is typically used for a Mexican dish. All it is, is very thin and evenly cut top or bottom round. Perfect for jerky-ing. That way you have all the same thickness and can pull all of them off at once.

When I've done it it always takes longer than i expect. I think last time was close to 6 hours. Delicious though.

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cut of round called "Milanesa" which is typically used for a Mexican dish

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This is exactly what I use. It's absolutely perfect. No cutting to thickness at all. Walmart normally stocks this for around $7.50 lb.

Really hard to beat. If I find some on sale for $5/lb or so I'm going to buy a crapload.

I agree with you. But I don't want sugar and other stuff in my jerky so the store options are out.

I am looking for a cheaper option, but this stuff is ridiculously convenient.

I'm on the hunt for cheap and easy!