Simple Black Pepper Jerky, plus loads of Q-View from the last year or so. (Updated with finished pic

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alreadyam

Newbie
Original poster
Nov 10, 2011
21
11
Scottsdale AZ
So I have been lurking on the forum few a few years and have learned tons from everyone here. I am not the best at posting but want to start to contribute. So here is a jerky recipe that I have making for quite a while, it's super simple and turns out great every time. After that a hodge podge of Q-view that I never got around to making post for, so I am just going to upload them here. 

About 7 lbs of bottom round. 


Cure, Worcestershire, Coarse Black Pepper


About the amount of BP


Bagged up and resting will update pics of the smoke on Saturday


Now for the random assortment of Q-View! Sorry, I just really like to share pics. 

How I used to smoke my Jerky, built a smokebox since. 


Gyros




Pastrami!


Wings!



More on the next post. 
 
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Oscar the 60LB hog 




Italian beef 


Turkey for sandwiches 


Pulled pork Tamales 


Summer Sausage


I cook for about 40 people once a month, try and do most of it from scratch 





Trying my hand at deserts 


Thats just a bit of the last year, I just love to cook. If anyone uses instagram I am @wywycooks and always post most my interesting cooks on there. 
 
Nice pics - I like the smoker loaded with jerky 
smile.gif
 
Nice jerky box! What do you use for heat&air.

Thanks! I use an old toaster oven so it makes it really easy to control the temps. I can do about 110*-170* with smoke when it's about 50* out. As for air, a few holes in the bottom for fresh and 1" holes on the top sides.
 
Never thought of using a toaster oven for a heat source in a small setup. Have an old one that I may give a try and see how it does!
 
What recipes and or how did you make the gyro's? Always wanted to try my own. Nice looking jerky too!!
Thanks!

For the Gyro meat I do about:

2# beef

2# lamb 

1.5 TBL Marojamn

2 TBL ground rosemary

1TBL salt

BP to taste

About 1 cup bread crumbs and some EVOO and however much garlic you would like. I also use about half a bag of frozen onion.

Grind it all up a few times to get it nice and emulsified. Then into a baking dish until 165. I cool it and then slice it. I fry it up to crisp the sides for gyros.

Totally worth making it once a month or so and having it in the freezer.  
 
Does the lamb make a huge difference in the gyro? I was thinking about making elk gyro's similar to your recipe.

Everything looks awesome!
 
What a great idea for a jerky box.. the perfect heat souce with the right dimensions im sure for a perfect real low and slow smoke. AMNPS screams for this new home..
Pics look great.. all of them!
 
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