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Old 09-26-2013, 02:04 PM  
Bwana Bwana is offline
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Making Jerky / Everything BBQ Tips Thread

Any of you guys make Beef Jerky? I have made a lot of wild game jerky over the years, but I have never had an end product that was what I would call fantastic. I have used about every cut of meat you can think of to make it with as well.

I have a buddy who makes the best jerky I have ever had, I'm taking not ever close. After six years, I finally talked him out of the recipe. I'm going to fire up the smoker Saturday and make some. I'm trying to figure out the best bang for the buck cut of meat to make this with. I know I want something with as little fat as possible. What cut do you guys use when you're making jerky? I was thinking top round?

I decided to expand this thread a bit and turn it into a BBQ tips and technique thread as well so people could share their tips, recipes, BBQ techniques or whatever floats your boat in the "Q" department.

Last edited by Bwana; 09-28-2013 at 06:35 AM..
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Old 10-14-2013, 02:15 PM   #136
GloryDayz GloryDayz is offline
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OK, the smoker seemed to warm for this, so I decided to go the oven route. I went with beef round, a teriyaki sauce, added some spices nothing too spicy (except for the dash of red pepper, salt and pepper. Trimmed as much fat as I could, put them into the vacuum marinator for 20 minutes, racked them up (then decided to slice most of them long-ways one more time), sprinkled some rub on them and into the 170-degree oven (which is as cool as it'll go. I've left the oven slightly cracked-open. And hour-and-a-half into it, I've rolled them over and straightened them. We'll see..




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