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.
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.
Done in 4 hours.
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.

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.
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.
Done in 4 hours.
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: