Mike Leiter
TVWBB Pro
Decided to give a try at making beef jerky since Krogers had eye of round on sale this week. I bought a few couple pound roasts and sliced a few up . The picture with them all sliced up I actually only used about 1/3 of it to just try a recipe and froze the rest for later. The ChefsChoice 615 slicer made this a breeze
![](http://i7.photobucket.com/albums/y281/mleiter/20131021_145525_zps0ae5b6eb.jpg)
Marinated it for 30 hrs with a recipe off the web that made it a bit spicier for the wife. Since I have not purchased any Pizza screens yet to be able to stack lots at one time for drying I had to resort to the toothpick method this time. Its not the easiest way but it works just the same
![](http://i7.photobucket.com/albums/y281/mleiter/20131023_124139_zpsd7c4839a.jpg)
I was able to keep the WSM at about 170-175 at the grate the whole time and let it go about 6 hrs and then checked them and they were still a little soft but just starting to crack a little when one was cooled to room temp and bent. I took it to 7 hrs and they cracked really good when bent but didn't break in half. I like just a tad chewy and this was a hair past that so next time maybe 6 and half hours at this thickness and temp. It was real hard to not keep eating multiples every time I checked them for being ready or not. I did end up eating about 10 or so just tonight and they are so much better than store bought. Going to try a few different marinades next run and dry out more at one time. This is about 3/4 of them in the pic minus all the ones I ate and the few my wife sampled![Smile :) :)](https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f642.png)
![](http://i7.photobucket.com/albums/y281/mleiter/20131023_190310_zps1113fe31.jpg)
First run at bacon this week and now Jerky and I'm glad I tried doing both as it was well worth it.
![](http://i7.photobucket.com/albums/y281/mleiter/20131021_145525_zps0ae5b6eb.jpg)
Marinated it for 30 hrs with a recipe off the web that made it a bit spicier for the wife. Since I have not purchased any Pizza screens yet to be able to stack lots at one time for drying I had to resort to the toothpick method this time. Its not the easiest way but it works just the same
![](http://i7.photobucket.com/albums/y281/mleiter/20131023_124139_zpsd7c4839a.jpg)
I was able to keep the WSM at about 170-175 at the grate the whole time and let it go about 6 hrs and then checked them and they were still a little soft but just starting to crack a little when one was cooled to room temp and bent. I took it to 7 hrs and they cracked really good when bent but didn't break in half. I like just a tad chewy and this was a hair past that so next time maybe 6 and half hours at this thickness and temp. It was real hard to not keep eating multiples every time I checked them for being ready or not. I did end up eating about 10 or so just tonight and they are so much better than store bought. Going to try a few different marinades next run and dry out more at one time. This is about 3/4 of them in the pic minus all the ones I ate and the few my wife sampled
![Smile :) :)](https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f642.png)
![](http://i7.photobucket.com/albums/y281/mleiter/20131023_190310_zps1113fe31.jpg)
First run at bacon this week and now Jerky and I'm glad I tried doing both as it was well worth it.