Jerky Time!

[A Harrison]

Eye of round roast...

I am using the below recipe:



2lbs eye of round
1 cup moores original marinade
1/3 cup worchestershire sauce
1 tablespoon smoked paprika
2 teaspoons course ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon heaping fresh minced garlic in olive oil from jar
1 teaspoon red hot peppers seeds
1/2 teaspoon cayenne pepper


Smoke them for 2-3 hours at 200 or less on the smoke boost setting.

 

[Michael TX]

That was the first thing I made on mine, but I used a traditional jerky seasoning with cure. Is it really necessary to use a cure? Cuz I would like to experiment more. I see your recipe doesn't mention it.

 

[A Harrison]

Jerky’s done!

 

[Lew Newby]

Good looking Jerky. How was the smoke flavor?

Funny, I put 2.5 lbs. of sliced top round in my Smokefire this morning. Using Smoke Boost I put the Maverick in to find out what temps Smoke Boost runs at. Mine ran from 174 to 237 and that's on the high side for jerky so I pulled it at 30 minutes and put it in the dehydrator. I got good smoke taste after 30 minutes in the Smokefire and I think it's close to the taste I get after 2 hours in the Camp Chef at lower temps. The Smokefire may have problems but a good smoke flavor is not one of them. The dehydrate took 5 more hours but the Jerky tastes and chews the same as what comes off the CC. Here's the recipe I used. Jerkyholic.com modified a tad and I used Prague Powder #1.

 

[Rich Dahl]

Nice looking jerky.

I've made Bob Correll's beef jerky on my Camp Chef twice on the low smoke setting with great smoke and taste. Also this one has no cure.
Got a London broil that I'm using and have the last third defrosting and with my new meat slicer I can get a lot thinner than my old one would do.

Here's Bob's recipe if you're interested.

Adapted from the Missouri Conservationist magazine

1-2 lbs lean beef or venison sliced thin or beef
1/2 cup soy sauce
2 TBSP Worcestershire sauce
1/2 tsp black pepper
1/2 tsp garlic powder
1 tsp onion powder
2 tsp salt
(Add a bit of brown sugar if you like a hint of sweet, and/or cayenne for some heat)

Marinate at least one hour, overnight is okay too. I have even gone by accident three days and it still was great.
Don't rinse, but do drain and pat dry.
Smoke low, between 145 and 165 F.
After initial smoke it can be finished in a dehydrator, or oven on the lowest setting with door cracked open a bit.
I like to dry it to the point there's a little chew left and not brittle.
Squeeze the pieces, and if they still feel a little spongy then keep drying.

 

[A Harrison]

Good looking Jerky. How was the smoke flavor?

Funny, I put 2.5 lbs. of sliced top round in my Smokefire this morning. Using Smoke Boost I put the Maverick in to find out what temps Smoke Boost runs at. Mine ran from 174 to 237 and that's on the high side for jerky so I pulled it at 30 minutes and put it in the dehydrator. I got good smoke taste after 30 minutes in the Smokefire and I think it's close to the taste I get after 2 hours in the Camp Chef at lower temps. The Smokefire may have problems but a good smoke flavor is not one of them. The dehydrate took 5 more hours but the Jerky tastes and chews the same as what comes off the CC. Here's the recipe I used. Jerkyholic.com modified a tad and I used Prague Powder #1.
View attachment 9124

Smoke flavor is great. Mine ran from 180 - 210

I also used my Wedgie....

Home - The Smokin Wedgie

thesmokinwedgie.com

 

[A Harrison]

Post rest specimen.

 

[John Sully]

I did jerky on Saturday, beef and venison back straps. Ran the SF for 7-8 hours on smoke boost. It work perfectly.

 

[Lew Newby]

Great looking stuff guys. On your way to Disney World drop some off at my house.

 

[John Sully]

Great looking stuff guys. On your way to Disney World drop some off at my house.

That was supposed to be this November but COVID changed our plans. We will try Disney next year !!

 

[Lew Newby]

I'll be happy to wait.