beef jerky

sliced way too thin a little more than 1 and ¾ pounds of top round beef then soaked it all overnight in ½ gallon of brine. one half gallon of water, ¼ cup of Morton's Tender Quick and ¼ cup of white sugar. the next morning, I drained the brine, filled the container with clean cold water...

I have made this before. It's Peppery Beef Jerky from the book Weber Smoke . I really like this beef jerky. This time instead of slicing my own roast, I found a cpl lbs of London Broil sliced nicely at the grocery. I kept the temps low by arranging a snake or fuze with hardwood...