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Thread: Jerky on the WSM....

  1. #11
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    Made this over the past few days. Turned out great, everyone says it's the best jerky they ever had. Thanks!

  2. #12
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    Hey tjoko

    freeze your meat almost solid and then slice. You'll be amazed how thin you can get it with a sharp knife

  3. #13
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    Rector, go here.

    And when it comes to jerkey, thin ain't where it's at.

  4. #14
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    I prefer it sliced about a quarter inch thick, rather than super thin. I also like it cut against the grain, rather than with, even if that gives you rather short, stubby pieces.

  5. #15
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    U slice the meat slightly diagonally to the grain - tenderizes the jerkey a bit.

  6. #16
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    I'm going to use top round roast that is on sale for my first batch.

    If I'm cutting it 1/4 thick wet, how thick will it be when dry?

    The best jerky I've had was from a butcher in Fernie, BC. It was thick and slightly moist.

    Thinking about trying this recipe from All Recipes.com although I'm not as excited about the sweet as I am the spicy:

    Jerky Lover's Jerky - Sweet, Hot and Spicy!
    * 1 pound lean beef

    * 1 tablespoon onion powder
    * 1 tablespoon garlic powder
    * 2 teaspoons cracked black pepper

    * 1/2 cup brown sugar
    * 2/3 cup soy sauce
    * 1/4 cup teriyaki sauce
    * 1/4 cup Worcestershire sauce
    * 1/3 cup balsamic vinegar
    * 1/2 cup pineapple juice
    * 3 teaspoon red pepper flakes

  7. #17
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    I'm on my 6th batch of Jerky and I've gone away from the sweet and adjusted for more spice. Here is my current recipe:

    2.5 lbs Inside Round Steak

    1/2 c Worcestershire
    1/2 c Soya Sauce
    1/2 c Water
    1/4 c Brown Sugar
    4 cloves minced garlic
    2 shallots diced
    1 Habanero with seed diced
    3 tbsp Red Chilli Pepper Flakes
    1 tbsp Cayene Pepper Powder
    1 tbsp Ancho Chilli Powder
    1 tbsp Onion Powder
    1 tbsp Garlic Powder
    1 tbsp Ground Black Pepper

    I combine the above in a small sauce pan and simmer for 20 minutes to let flavours combine and bring some of the heat out of the peppers. Let completely cool before use.

    Cut into 1/4" thick slices, trim all fat & connective tissue, and marinade in plastic re-seal able bag for 2 days (refrigerated). I move the meat around 4 times or so for even marinading.

    Lay meat on wracks 45 min prior to putting in WSM.

    Set up smoker for 150 - 160 degree smoke with 3 fist sized Hickory wood chunks. Approx 4 - 6 hr cure.

  8. #18
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    That sounds great, I've been dying to try making jerky on the WSM, and I believe I have all the ingredients! Thank you!
    Smoked Up!

  9. #19
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    I really like the jerkey seasonings I get from Hi Mountain Seasonings - all mixed in with sodium nitrite for colour and preservation.

  10. #20
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    This batch turned out pretty good. Next batch I'm going to go with 1/2" x 1/2" pieces - dry season for 2 hours prior marinade - and take the water out of the recipe.

    I did this batch for 3 hours at about 155 and then moved them to the oven to finish because I had ribs to cook for dinner.

    I've taken a look at the packaged seasonings but I don't want sodium nitrite in my food. I realize it cures the meat but I prefer to go without it and just keep my jerky sealed in the fridge for the 10 days that it lasts.

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