Smoked flank steak jerky

[Andy Kaminski]

Today was jerky making day at the homestead.
I cold smoked it all day then finished it off in the oven.
I’m happy with results.

 

[Randy]

I would be happy with that too.... Especially if you sent some to me. Enjoy

 

[Steve Hoch]

Looks delicious, what did you marinate it in?

 

[Josh Dekubber]

Fantastic job Andy!!

 

[Bob Bailey]

Today was jerky making day at the homestead.
I cold smoked it all day then finished it off in the oven.
I’m happy with results.

Looks great Andy!

You've got more energy than I do. I just use the dehydrator. Used to smoke in the Big Chief but can fit a bigger batch in the dehydrator.

 

[Mark Silver]

I’ve got a batch of Old Surveyor beef jerky marinading in the fridge right now for smoking tomorrow.

 

[Andy Kaminski]

Thanks guys.
This was 4.5 lbs of flank steak.
Cost was $47.
I think I will go round or eye of round next time to save a few bucks.

Steve the brine was,
accent, seasoned salt, Prague #1, granulated garlic, granulated onion, course ground pepper, soy, A1 steak sauce, Worcestershire and some brown sugar.
The marinade/finishing sauce was pineapple teriyaki marinade.

Bob I totally hear you.
This cook was a lot of work.
I normally use an oven with a bit of liquid smoke.

To be honest I think my oven batches might be better due to consistency.
This with the long smoke time and the Prague #1 might actually preserve better though.
I dunno.

 

[EricV.]

I haven't made any in a few years, I may have to change that & pull out my dehydrator. Round steak seems to be on sale at this time of the year.

 

[Joan]

"Steve the brine was,
accent, seasoned salt, Prague #1, granulated garlic, granulated onion, course ground pepper, soy, A1 steak sauce, Worcestershire and some brown sugar.
The marinade/finishing sauce was pineapple teriyaki marinade."

Andy, thanks, your half way there.

Now, how MUCH of each ingredient?

 

[Andy Kaminski]

Hi Joan,
Our besties gave us this recipe 35 some odd years ago.
I always thought it’s a tad bit off so I use it as a base to start with.
I have never wrote out the changes I’ve added but it’s fresh in my mind today so I will add the notes to the page.

 

[Mark Silver]

Eye of round cut into jerky strips, marinaded overnight with Old Surveyor jerky marinade and going on the Memphis Pro for 5-6 hours.

 

[Andy Kaminski]

One post I recently read about that sounds like a good idea (but forgot to do) was to slice the meat diagonally.
I’m gonna give that a go next time if I remember.

 

[Mark Silver]

One hour left on the smoker at 180°.

 

[Mark Silver]

All done and in the fridge. I’ll vacuum pack it all tomorrow. It ended being 2 qt. bags full.