My version of beef jerky

Discussion in 'Making Jerky' started by gone4nc, Nov 17, 2013.

  1. I start with sirloin tip. Freeze it slightly, then slice about 1/8" - 3/16". I marinade in Italian dressing with horse radish added. As I pat them dry and place in smoker I will sprinkle  very lightly with chipotle powder . Smoke at about 225*-250* until it taste and feels right usually about 1.5-2 hours,  I try for about 150*. This is not true jerky as it needs to be in the fridge, but not much makes it there. My friends love it. I like it because it is not chemicals and very little salt.


     
  2. It should be good. I'll check back later.

    Happy smoken.

    David
     
  3. Mule, that batch is gine already, it's hardto get pictures when people keep eating it as I take it off. The even call to aee if I have some ready.
     
  4. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Looks great
     
  5. I have just finished slicing 5 llbs. of sirloin tip . I sliced it while it was half frozen, it sure was easier than raw. It's in the Italian marinade for tomorrow. I'll have qview later.
     

  6. Sliced


    Just Placed on the smoker


    Some finished quicker than others


    They turned out great. Just 1.5 hours per batch, two batches out today.

    I left out the horseradish today , so my wife can enjoy it more.
     
  7. so ms smoker

    so ms smoker Master of the Pit Group Lead OTBS Member

      Good looking jerky. Nice job !

       Mike
     

Share This Page