Beef Jerky

[J Causey]

I found some top round already sliced up fairly thin in the grocery this weekend and decided to do some jerky. I marinated overnight in teriyaki, Worcestershire, black pepper, brown sugar, and a little Tabasco smoked chipotle sauce. I smoked it on the WSM for about 7 hours at an average temp of 155 degrees. Turned out a little better than my first attempt with a little less spice and a little more sweet but overall balance was good.







Sorry for the sort of darkness in the last pic, but thanks for all the great advice on this forum!

 

[Mike_L (Big Mike)]

looks great! I really want to do this. How did you start your fire. It looks like you did a snake. How many lit coals?

 

[James Lake]

I want to do this also, did you freeze the meat prior to cutting it? It also looks like you cut across the grain, correct?

 

[J Causey]

I only lit 2 coals and put one on either end. I bought the meat already sliced up so I didn't freeze it.

 

[MichaelD]

Very cool. I'm going to have to try that!

 

[Mike Coffman]

Good looking jerky!

 

[Tony R]

Thanks for sharing.
Jerky looks good.

 

[Paul Kastner]

Great looking jerky!!

 

[Bill Schultz]

Very nice, I love making it but it disappears so fast!

 

[John Solak]

That looks really good, bet it won't last long at all!!!

 

[MikeD125]

Dark pic or not, looks great!

 

[Andy Beers]

Looks great