Jerky from leftover steak


 

Bob Correll

R.I.P. 3/31/2022
Maybe dried beef would be a better description, but that's really what jerky is.
I thinly sliced a leftover sirloin steak, made a snake fuse with Kbb topped with small hickory chunks.
The steak had been grilled to just shy of medium and seasoned with salt and garlic powder only.

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Checked after 2 hours, turned and placed thicker pieces closer to the heat.
It was easy keeping the pit temp at a food safe 140/150F with a little bottom vent adjustment.

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Done in 4 hours.

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Not a normal jerky texture, but the taste is a nice change of pace.
Not salty, peppery, etc., just a nice smoked beef flavor.
Brooke gave it two paws up.

 
Last edited:
That's an interesting way to make jerky/dried beef. If Brooke says it's two paws up good I know I'd like it.;)
 
Looks good. Sometimes when I have leftover brisket I'll put a couple of slices on the grill for a minute or two to give me those crispy grill marks. Makes the sandwich more interesting.

But, I also smoke SPAM...what do I know? :rolleyes:
 
Great job Bob, glad Brooke gave it a two paws up. I'll follow her and take any left overs.
 
I think I like your other recipe better :)

I watched my uncle save half his steak a time or two so my aunt would make him a steak sandwich with it later. I started saving some of mine too soon after. I don't remember what went on it, other than I liked (still do) Heinz 57, and maybe some caramelized onions.
 

 

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