Beef Jerky


 
J

J Causey

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