Cliff Bartlett
R.I.P. 5/17/2021
I've been wanting to do some Jerky recently. Haven't done any in quite a while. I used Weber's recipe out of their "Smoke" book. Here are a few pic's.
Recipe called for two pounds of meat. I upped it to 3 pounds of top round and adjusted the marinade accordingly.
Got it sliced up on Saturday. Bagged and put in fridge.
Recipe calls to marinate the meat for one hour and that is what I did. The marinade includes Soy, Worcestershire Sauce and Honey. I'm going to up the marinate time to overnight the next time I do it. More on this later.
Ground up a peppercorn mix I picked up a while back.
This was my set up for the smoke. Used my 22 WSM with a 3 line snake. Some Hickory for smoke.
Got the meat all peppered.
On the WSM, running at a steady 170. Let it go for seven hours.
All done
The snake worked perfect. Was able to hold 170 for a solid 7 hours. As you can see, still had more to spare.
Let it cool on the racks and then bagged. Will vac seal in a couple of days.
The jerky was really tasty. As I mentioned earlier, I'll try a longer marinade next time. The jerky was obviously very peppery, but didn't pick up much salt from the marinade. It picked some nice flavor from the soy, Worcestershire and honey, but a little stronger would have been nice. Overall, I'm very happy with it and will do again. Thanks for looking.
Recipe called for two pounds of meat. I upped it to 3 pounds of top round and adjusted the marinade accordingly.
Got it sliced up on Saturday. Bagged and put in fridge.
Recipe calls to marinate the meat for one hour and that is what I did. The marinade includes Soy, Worcestershire Sauce and Honey. I'm going to up the marinate time to overnight the next time I do it. More on this later.
Ground up a peppercorn mix I picked up a while back.
This was my set up for the smoke. Used my 22 WSM with a 3 line snake. Some Hickory for smoke.
Got the meat all peppered.
On the WSM, running at a steady 170. Let it go for seven hours.
All done
The snake worked perfect. Was able to hold 170 for a solid 7 hours. As you can see, still had more to spare.
Let it cool on the racks and then bagged. Will vac seal in a couple of days.
The jerky was really tasty. As I mentioned earlier, I'll try a longer marinade next time. The jerky was obviously very peppery, but didn't pick up much salt from the marinade. It picked some nice flavor from the soy, Worcestershire and honey, but a little stronger would have been nice. Overall, I'm very happy with it and will do again. Thanks for looking.
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