Jerky for the first time

[Richard S]

Did a marinade overnight with a combo of a few Asian sauces (one with spice ).
Went with some cherry wood for smoke. Added a some rubSet the Venom at 160 and rolled for about 5 hours. Figuring out when they were done was the most difficult part of this process. Once I could tear the strips easily i figured they were done. Very tender and flavorful with some nice kick.
Cheers!

 

[Jonas-Switzerland]

Looks awesome.

Jerky should be preservable, but it never held longer than three days in my house.

Never a bad time to snack some jerky.

 

[Andy Kaminski]

Nice job Richard.
I need to get a batch of that going.

 

[timothy]

Sounds and looks fantastic with the Asian spin.
What cut of beef?

 

[Richard S]

Looks awesome.

Jerky should be preservable, but it never held longer than three days in my house.

Never a bad time to snack some jerky.

This batch will be gone by tomorrow! My son is inhaling it...

 

[Richard S]

Sounds and looks fantastic with the Asian spin.
What cut of beef?

Top round? I think...I know it is a cut I never purchase but it's good for jerky!

 

[ChuckO]

Looks awesome Richard.

 

[Wilmer Cogburn]

I need to try this!

Looks great!

 

[EricV.]

I bought a small top round roast last weekend & threw into the freezer for some future Italian beef. Top round is a lean cut suited for jerky, Italian beef etc.

 

[Bruno]

Looked perfect. Spiceology KB is a good one.
How’s the Huntsman treating you? Held 160 steady?