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Gonna make some beef jerky in my smoker, any advice?
Posted on 8/3/18 at 1:10 am
Posted on 8/3/18 at 1:10 am
Plan on using curing salt Prague powder #1, some type of marinade, and smoking it around 140-150 degrees. Then vacuum sealing it afterwards.
What Cut of meat? Heard alot about round (eye, bottom, top). What about roast? I know ya want it to be lean as possible no matter what cut ya get.
What Cut of meat? Heard alot about round (eye, bottom, top). What about roast? I know ya want it to be lean as possible no matter what cut ya get.
4
Posted on 8/3/18 at 2:45 am to NATidefan
I only use eye of round for this since it's a pretty lean piece of meat to begin with and not much fat in it. I'll remove any sinew from the meat, cut it in 1/4 inch thick pieces across the grain and season it with my blend of powdered and liquid seasonings.
I usually wait until the eye of round goes on sale and get a couple to do this. Each roast will yield about 40-50 pieces of meat.
I usually wait until the eye of round goes on sale and get a couple to do this. Each roast will yield about 40-50 pieces of meat.
This post was edited on 8/3/18 at 9:32 am
Posted on 8/3/18 at 7:43 am to gumbo2176
And semi-freeze the meat, makes cutting it uniformly much easier
Posted on 8/3/18 at 9:07 am to Boston911
I usually get the butcher to cut it for me a the store. NO charge for that
Posted on 8/3/18 at 9:45 am to TTU97NI
quote:
I usually get the butcher to cut it for me a the store. NO charge for that
Bring the butcher some jerky after you make it and you will always get excellent service.
Posted on 8/3/18 at 9:50 am to gumbo2176
What's a good price per pound for eye of round, I can't ever seem to find beef on sale.
Posted on 8/3/18 at 9:58 am to NATidefan
For choice eye of round at the grocery store, If it's less than $3.99 it's a good deal. When you see it drop to $2.99 or less buy 40 lbs and freeze it. That's what I do anyway.
Posted on 8/3/18 at 12:49 pm to leftovergumbo
Cool, just found out Sam's club sales it for 2.87 a pound for 5-10 lbs pretty regularly...gonna pick some up soon.
Posted on 8/3/18 at 1:24 pm to NATidefan
It will be a bitter mess is you add too much smoke to it. I would feed your smoker once and let it ride if you really want smoke flavor. I don’t even add wood tbh
Posted on 8/3/18 at 1:30 pm to GynoSandberg
I've got a pellet tray, so... Let it smoke about an hour or so then kill it?
Posted on 8/3/18 at 1:55 pm to gumbo2176
quote:I've only tried it once, using Steven Raichlen's method. He recommends sirloin (lean as you've mentioned) but he also says to cut it with the grain rather than against, to give it that jerky texture. It's the only meat that I would do this with. Also, I would cut mine a bit thinner next time for better results. They did turn out tasty.
cut it in 1/4 inch thick pieces across the grain
Posted on 8/3/18 at 2:10 pm to Degas
I switch it up whichever way is easier for me to slice. With the grain will look a lot better, but will be real tough to bite through.
Posted on 8/3/18 at 2:22 pm to leftovergumbo
quote:
With the grain will look a lot better, but will be real tough to bite through.
Any meat will be more tender cut across the grain, so that's how I cut it.
Posted on 8/3/18 at 4:09 pm to gumbo2176
I make jerky out of deer back strap and it is fantastic. I cut in 1/4" thick pieces marinate over night then smoke the next day. My temp is 180-190 and I begin to test at 5 hours. It usually takes 5.5 to 6 to be to my liking.
When you bend it and see the connective tissue a white color it is done. I usually smoke up to 15 lbs. on racks that have to be rotated to get an even cook.
I also dredge meat in a little honey right before putting meat on smoker.
When you bend it and see the connective tissue a white color it is done. I usually smoke up to 15 lbs. on racks that have to be rotated to get an even cook.
I also dredge meat in a little honey right before putting meat on smoker.
This post was edited on 8/3/18 at 4:23 pm
Posted on 8/4/18 at 9:37 am to GynoSandberg
quote:
It will be a bitter mess is you add too much smoke to it.
This is true. Too much smoke and it's bitter as hell and not pleasant to eat-----if you could even eat it.
Even when I smoke large slabs of meat like briskets or pork butts, I only use wood early on, and once it's gone, I don't use more. However, I do use chunks of wood in my smoker and not small pieces or pellets, so it lasts a good while.
Posted on 8/4/18 at 12:58 pm to NATidefan
quote:
Gonna make some beef jerky in my smoker, any advice?
Send me some. It's the right thing to do.
Posted on 8/4/18 at 8:59 pm to NATidefan
Picked up a six pound chunk of some eye of Round at Sam's today for 2.74 a pound, got some curing salt and Teflon mesh grill mats on the way, probably gonna make some next weekend! 
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