Used the “Hey Grill Hey” recipe. Couldn’t upped the sugar but not bad. I cut eye of round 1/4”ish thick. Should’ve gone thinner, maybe next time I’ll ask if the butcher can slice it.
by BodhiZaffa
3 Comments
TheDrMonocle
I’ve been using eye of round too and have found the thinner the slices the better. I also can’t eat store bought jerky anymore. Smoking it myself is so much better.
saltkjot
I dehydrate jerky all of the time. I smoke meat all of the time. I cure meat all of the time. I dont know why I dont smoke jerky. Do you cure it first or just marinate in a low pH high salt environment like for dehydrating? I imagine a soy/worchesteshire marinade and a 160 smoker for 8-10 hours would do the thing? What’s your process? That looks great.
CptCheesesticks81
The only time I smoke jerky is when it’s just for me. Some folks find the smoke too strong, so I usually go 1/8” with eye of round. I do two ponds at a time. One pound of O’food or Bibigo bulgogi marinade, one pound marinated from a recipe from jerkyholic. I find 1/8” is perfect for that cut of beef.
3 Comments
I’ve been using eye of round too and have found the thinner the slices the better. I also can’t eat store bought jerky anymore. Smoking it myself is so much better.
I dehydrate jerky all of the time. I smoke meat all of the time. I cure meat all of the time. I dont know why I dont smoke jerky. Do you cure it first or just marinate in a low pH high salt environment like for dehydrating? I imagine a soy/worchesteshire marinade and a 160 smoker for 8-10 hours would do the thing? What’s your process? That looks great.
The only time I smoke jerky is when it’s just for me. Some folks find the smoke too strong, so I usually go 1/8” with eye of round. I do two ponds at a time. One pound of O’food or Bibigo bulgogi marinade, one pound marinated from a recipe from jerkyholic. I find 1/8” is perfect for that cut of beef.