Beef Jerky
- Thread starter tmfast
- Start date
Bob Correll
R.I.P. 3/31/2022
Don Cash
TVWBB Gold Member
I've made it once on the WSM but it didn't turn out so well. I got the butcher to cut the meat for me and it was way too thick. I used either top or bottom round (can't remember). It took forever and still wasn't jerky consistency. I'd definitely do it again though...just haven't had the chance with the ever expanding to-do list.
I took an old coffee can and cut the bottom out of it to make a small charcoal ring.
...and only used 3 lit for a mini-minion method.
It has been forever since I did this and don't remember the specifics of the cook (did quite a bit of research before doing it but it has left my brain) but an educated guess would be.
1. Top round, bottom round, anything labeled london broil...I'd find whatever lean cut is on sale.
2. As thin as YOU can cut it...unless you have a better butcher than I used. < 1/4 inch.
3. I like oak for beef but probably any wood you have on hand.
4/5. You want low heat (if I remember correctly...I seem to remember 140 deg) so I'd say water in the pan would help but probably not necessary if you're used to running the WSM dry.
6. Marinade possibilities are literally endless. http://www.google.com/search?q...ial&client=firefox-a
Good luck! Let us know how it turns out and enjoy the staycation!!
I took an old coffee can and cut the bottom out of it to make a small charcoal ring.
...and only used 3 lit for a mini-minion method.
It has been forever since I did this and don't remember the specifics of the cook (did quite a bit of research before doing it but it has left my brain) but an educated guess would be.
1. Top round, bottom round, anything labeled london broil...I'd find whatever lean cut is on sale.
2. As thin as YOU can cut it...unless you have a better butcher than I used. < 1/4 inch.
3. I like oak for beef but probably any wood you have on hand.
4/5. You want low heat (if I remember correctly...I seem to remember 140 deg) so I'd say water in the pan would help but probably not necessary if you're used to running the WSM dry.
6. Marinade possibilities are literally endless. http://www.google.com/search?q...ial&client=firefox-a
Good luck! Let us know how it turns out and enjoy the staycation!!
Here's a start for you:
http://www.youtube.com/watch?v=rIK4DVLHf7Y
And more:
http://www.foodnetwork.com/rec...ky-recipe/index.html
Alton used flank, but I imagine any cheap and lean cut would work just as well.
He also used air conditioning filters and a box fan to make his own food dehydrator. Almost as good as the high school lockers cold smoker!
http://www.youtube.com/watch?v=rIK4DVLHf7Y
And more:
http://www.foodnetwork.com/rec...ky-recipe/index.html
Alton used flank, but I imagine any cheap and lean cut would work just as well.
He also used air conditioning filters and a box fan to make his own food dehydrator. Almost as good as the high school lockers cold smoker!
j biesinger
TVWBB Platinum Member
Well,
I picked up a cheap Oster dehydrator at Wally world, just fired up a test batch now. Man this thing sounds like a vacuum cleaner in the kitchen. Yeh, I’m sure the WSM would have been a lot quieter!
I don’t know if I can listen to this thing for 4 -8 or more hours!!
Thank you all for your advice,
I picked up a cheap Oster dehydrator at Wally world, just fired up a test batch now. Man this thing sounds like a vacuum cleaner in the kitchen. Yeh, I’m sure the WSM would have been a lot quieter!
I don’t know if I can listen to this thing for 4 -8 or more hours!!
Thank you all for your advice,
Stuart Cassingham
TVWBB Fan
i have done beef jerky twice on my wsm... though i was able to keep temps at 150-160 grate temp for several hours the jerky was horrible... the first time i cooked it too long the second time i thought i was pulling it at the right time and it too was to hard... i would try it again but would have to get a smokin deal on some meat first......