Beef Jerky


 
Rich G

Rich G

TVWBB Honor Circle
Hadn't made any jerky in a while, and the kids have been bugging me to make it. So, I took 5 lbs of eye of round (CostCo), marinated it for a couple of days, then 11 hours at ~165 (DigiQ did the work holding low temps) turned it into this:

IMG_0167.JPG


The marinade I used is a variation of Kevin Taylor's (Stogie) go-to recipe that he posted here many years ago (and on his web site.)

Lots of work, and a small pile of dried protein that'll be gone in a couple of days. BUT, so tasty! :)

Thanks for looking!

Rich
 
Thanks for looking, folks!

Tony, John, Rich.....just do it!

Teddy, ya gotta try again! :) (I do admit that before the DigiQ, temp control at 175 was my biggest issue.....much easier now.)

Rich
 
Nice looking stuff! Is it done on a WSM? And, also is it smoked? Or just held at that temp to dehydrate. Sorry for the ????s but I have never made it before but love me some jerky!
 
I have always wanted to do Jerky so I think I'll have make that happen this December. Thanks for sharing.
 
KFields, yes, it was done on the WSM. Small fire, some hickory, and most of a day! :) Making jerky is all about removing (most of) the moisture from the meat, and, for most people, adding that awesome smoke flavor at the same time.

I think you are in the Bay Area, right? Let me know if I can help..... I'm in Redwood City.

Rich
 
You must log in or register to reply here.

 

Back
Top