Howdy,
I have a couple questions regarding making beef jerky on the WSM.
What type of meat should be used?
We have the following in our deep freeze, from an animal off our place that was processed three or so months ago.
We ask the butcher to keep the brisket out and any other cut they felt would be good for smoking. Most all of the chuck roasts are marked for smoking.
The remainder:
T-bone steak
Sirloin steak
Tenderloin steak
Rib steak
Cube steak
I think we had all the steaks save for the cube steak done at 1" thick.
Sirloin tip roast
Rump roast
Cross-rib roast
Pot roast
Arm roast
Reading a bit on jerky it seems one wants to use the leaner cuts, which would be the sirloin steak and sirloin tip roasts? What about the arm roast, would that be good for jerky making?
My plan is to cut the jerky strips using a cabelas slicer we just purchased (Pro 150), or manually with a knife. This is not their low end model but it's not a commercial model either. Cabelas says to not cut frozen or partially frozen meat on this machine, actual user comments indicate that some folks are using it to cut partial frozen meat with good success.
How do you cut your jerky meat? It seems that to successfully use a slicer to cut jerky one should have the meat at least partially frozen? But I've never used a slicer before so I may be way off base. It seams to me that trying to cut jerky strips/chunks out of a fully thawed steak would be quite a challenge on a slicer?
In reading the back-posts on jerky making I see that some folks just lay the strips directly on the grates of the wsm and others hang the strips from the bottom of the grate. What are the benefits of hanging the strips? Might be able to get more product done in one load that way?
Anyone have some suggestions for a simple marinade or two that a new guy could use to get started?
Thanks
I have a couple questions regarding making beef jerky on the WSM.
What type of meat should be used?
We have the following in our deep freeze, from an animal off our place that was processed three or so months ago.
We ask the butcher to keep the brisket out and any other cut they felt would be good for smoking. Most all of the chuck roasts are marked for smoking.
The remainder:
T-bone steak
Sirloin steak
Tenderloin steak
Rib steak
Cube steak
I think we had all the steaks save for the cube steak done at 1" thick.
Sirloin tip roast
Rump roast
Cross-rib roast
Pot roast
Arm roast
Reading a bit on jerky it seems one wants to use the leaner cuts, which would be the sirloin steak and sirloin tip roasts? What about the arm roast, would that be good for jerky making?
My plan is to cut the jerky strips using a cabelas slicer we just purchased (Pro 150), or manually with a knife. This is not their low end model but it's not a commercial model either. Cabelas says to not cut frozen or partially frozen meat on this machine, actual user comments indicate that some folks are using it to cut partial frozen meat with good success.
How do you cut your jerky meat? It seems that to successfully use a slicer to cut jerky one should have the meat at least partially frozen? But I've never used a slicer before so I may be way off base. It seams to me that trying to cut jerky strips/chunks out of a fully thawed steak would be quite a challenge on a slicer?
In reading the back-posts on jerky making I see that some folks just lay the strips directly on the grates of the wsm and others hang the strips from the bottom of the grate. What are the benefits of hanging the strips? Might be able to get more product done in one load that way?
Anyone have some suggestions for a simple marinade or two that a new guy could use to get started?
Thanks