Jerky today

Discussion in 'Making Jerky' started by rons, Aug 16, 2015.

  1. rons

    rons Smoking Fanatic

    Trying suggestions I got on here,
    2 lbs of eye of round, butcher sliced.
    24 hours cure
    20 hours marinated in beef broth w/ touch of Worcester.
    Seasoned with high mountain
    Smoker warming up
     
  2. rons

    rons Smoking Fanatic

    First pics
     
  3. rons

    rons Smoking Fanatic

     
  4. rons

    rons Smoking Fanatic

     
  5. twoalpha

    twoalpha Smoking Fanatic

    Ron S

    Can't tell from the pics, but how thick are the slices?

    I'm in [​IMG]
     
  6. rons

    rons Smoking Fanatic

    A bit less than a 1/4, about 3/16ths.

    Here they are on, note bottom grill below meat covered in foil to block direct heat :)
     
    Last edited: Aug 16, 2015
  7. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I'm ready to hear how the experiment worked out! :drool
     
  8. rons

    rons Smoking Fanatic

    Oh I forgot about saving a piece for the experiment, I'll go steal one off the smoker to try that
     
  9. twoalpha

    twoalpha Smoking Fanatic

    Now you are in the fun part. Sample and evaluate, wait some, sample and evaluate.

    This will be gone in just a short time.

    Keep smokin.
     
  10. rons

    rons Smoking Fanatic

    Jerky came out good :) Total time ended up about 9 hours.

    The experiment: OK, the slice I precooked, oddly got too dry after only 1.5 hours in the smoker. Freaky! I thought it would be slower since it cooked in flavored broth, thought it would be all wet, but it got done super fast from precooking. It looks torn cause I ripped a hunk off to taste. 

    Even though it was dryer than I like, it was super tender and had a great flavor, I'm going to explore this method more.

    Here are some pics, the yellow arrow points to the precooked piece that was on for 1.5 hours, the rest of the jerky had been on for like 6 hours at that point.

     
    Last edited: Aug 17, 2015
  11. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Looks good from my PC!

    I too was hoping for a break through with the "experiment", but you can always try it again!

    It looks like the butcher sliced the meat with the grain, how are you going to process (slice) it from here?  Tear and chew or slice across the grain into strips?
     
  12. rons

    rons Smoking Fanatic

    1)

    I do kinda think it's kind of a break through. The only issue was, I estimated wrong on the drying time. So far, looks like

    Edit - I just got that piece out of the fridge and tried it again, something cool happened overnight, it's perfect now, SUPER tender and good.

    1) cure strips

    2) Put in flavored liquid either in oven in sealed pot or slow cooker for 3-4 hours

    3) Put in smoker at 150 for 1-1.5 hours at 150

    But, what I found was, the jerky is really tender that way. It's kinda like the tenderness of pulled meat but tastes and looks like jerky.

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    2)

    Yes, I had him slice it that way, I kinda like that feeling of being a dinosaur and ripping through the meat haha.

    Man, I hadn't thought of cutting it down further, I was just going to grab those giant slices and eat that way :) But now that you mention it, it might be easier to eat with it cut down a bit.....

    ---------------------------------------------

    3)

    I just have to find a little better flavor, the jerky kit seasoning just isn't my favorite. I tried the soy sauce Worcestershire recipe, didn't like that, gotta hunt for a more meaty type flavor rather than the pepper spice type flavor

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    4)

    Oh man, just noticed your signature pics, ouch! I've been grabbing mine with tongs, that must have hurt!
     
    Last edited: Aug 17, 2015

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