I picked up a couple of small (2-1/2 lb.) eye of round roasts on sale the other day. One got turned into roast beef for sandwiches and the other is going to be jerky. It's been years since I've made jerky. I used to add liquid smoke and dry it in a low oven with the door held open a bit. Until this year, I never had the low temp control on my smoker to dry jerky. (among other things)
Anyways, on to the jerky! The eye of round was put in the freezer until firm. I almost overdid it, but my CC 915 slicer with the serrated blade handled the (little too much) frozen meat just fine.
The marinade: Not a specific recipe, but a combination of elements from recipes on this forum and from what I remember.
2-1/2 lb eye of round sliced with the grain
1 cup soy sauce
1 cup dark brown sugar
3 cups water
white pepper to taste
garlic powder to taste
onion powder to taste
salt to taste
1 tsp. fish sauce
a sprinkle of cayenne pepper
Mix it all up, taste it and adjust seasonings until it tastes like you want it to taste. Note, I ran out of garlic powder, so used garlic salt. Not much, as the soy sauce is pretty salty.
Once you like the taste, add a level teaspoon of Prague Powder #1. Liquid ingredients plus sugar weigh about 2-1/2 lb. Liquid + meat = 5 lb.
It's marinating in my brining tub since yesterday evening and will stay there today & tomorrow. I'm stirring it every few hours. I'm planning on only giving it a couple of hours of smoke while it hangs in the smoker. I'll let it hang in the heated smoker an hour or so before adding the smoke. Smoker temp - 150-160 degrees.
side note: I use a silicone roasting rack to keep the meat submerged in the brine.
Anyways, on to the jerky! The eye of round was put in the freezer until firm. I almost overdid it, but my CC 915 slicer with the serrated blade handled the (little too much) frozen meat just fine.
The marinade: Not a specific recipe, but a combination of elements from recipes on this forum and from what I remember.
2-1/2 lb eye of round sliced with the grain
1 cup soy sauce
1 cup dark brown sugar
3 cups water
white pepper to taste
garlic powder to taste
onion powder to taste
salt to taste
1 tsp. fish sauce
a sprinkle of cayenne pepper
Mix it all up, taste it and adjust seasonings until it tastes like you want it to taste. Note, I ran out of garlic powder, so used garlic salt. Not much, as the soy sauce is pretty salty.
Once you like the taste, add a level teaspoon of Prague Powder #1. Liquid ingredients plus sugar weigh about 2-1/2 lb. Liquid + meat = 5 lb.
It's marinating in my brining tub since yesterday evening and will stay there today & tomorrow. I'm stirring it every few hours. I'm planning on only giving it a couple of hours of smoke while it hangs in the smoker. I'll let it hang in the heated smoker an hour or so before adding the smoke. Smoker temp - 150-160 degrees.
side note: I use a silicone roasting rack to keep the meat submerged in the brine.
