Bob Correll
R.I.P. 3/31/2022
Old surveyor's book that is.
Can't remember the last time I followed this recipe exactly, always was adding other things, like brown sugar, cayenne, jerk seasoning, dash of Tender Quick, etc.
I even tried making Bloody Mary jerky one time, never again though!
Jim Lampe has sent me jerky from Held's meat market in WI, and it's very good stuff.
As I recall he said they smoke dry it in thick pieces and then slice it into strips, so that was my goal.
Two pound piece of eye of round, sliced like thick lunch meat.
In the marinade.
Out of the marinade, drained and patted dry.
Small WSM set up using K pro comp, and hickory wood in the Char-Broil charcoal manager and placed on top of the charcoal ring.
Empty water pan in place.
Lower rack upside down to give me two levels.
After an hour the little guy locked in at 150° and didn't vary but by a degree or two for 6 hours straight.
After I peeked in at the 6 hour mark the temp did climb to 155° for the remaining 4 hours.
This is after 6 hours.
Done after 10 hours total.
Looks like it could have burned another 7 hours or so.
The yield, not yet sliced into strips.
Not too salty, not too peppery, with a hint of natural sweetness.
Bendable, but not brittle.
Jerky the way I remember it from years gone by.
Thank you for viewing!
Can't remember the last time I followed this recipe exactly, always was adding other things, like brown sugar, cayenne, jerk seasoning, dash of Tender Quick, etc.
I even tried making Bloody Mary jerky one time, never again though!
Jim Lampe has sent me jerky from Held's meat market in WI, and it's very good stuff.
As I recall he said they smoke dry it in thick pieces and then slice it into strips, so that was my goal.
Two pound piece of eye of round, sliced like thick lunch meat.
In the marinade.
Out of the marinade, drained and patted dry.
Small WSM set up using K pro comp, and hickory wood in the Char-Broil charcoal manager and placed on top of the charcoal ring.
Empty water pan in place.
Lower rack upside down to give me two levels.
After an hour the little guy locked in at 150° and didn't vary but by a degree or two for 6 hours straight.
After I peeked in at the 6 hour mark the temp did climb to 155° for the remaining 4 hours.
This is after 6 hours.
Done after 10 hours total.
Looks like it could have burned another 7 hours or so.
The yield, not yet sliced into strips.
Not too salty, not too peppery, with a hint of natural sweetness.
Bendable, but not brittle.
Jerky the way I remember it from years gone by.
Thank you for viewing!
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