- Aug 25, 2017
- 3
- 10
Good morning, Newbie here.
This is my third batch of jerky. This time I used a bottom of the round, and marinated for 48 hours with bourbon, cream soda, maple syrup, soy sauce and brown sugar. It smoked (pecan) for 6 hours and 7 minutes on my 18” WSM. Started with 1.69 lbs (769 gr.) and finished with .82 lb. (374 gr.). I liked the texture of the jerky but was not bold enough for me. I prefer the smoke flavor of hickory.
Thanks for looking, Joe
This is my third batch of jerky. This time I used a bottom of the round, and marinated for 48 hours with bourbon, cream soda, maple syrup, soy sauce and brown sugar. It smoked (pecan) for 6 hours and 7 minutes on my 18” WSM. Started with 1.69 lbs (769 gr.) and finished with .82 lb. (374 gr.). I liked the texture of the jerky but was not bold enough for me. I prefer the smoke flavor of hickory.
Thanks for looking, Joe
