Beef Jerky the SmokinTex way

[n5zbj]

I love beef jerky almost as much as brisket, I was done paying $20-$40 a pound for it...

I have made 2 batches over the pasted 2 weeks. my photos below are from both batches.

I purchased 3#'s of thinly sliced round steak from my local meat market.
I used a commercial jerky blend and marinated it for 24 hours in a 24 cup Rubbermaid Lock-it container in my refrigerator turning over every 4-6 hours.

I then laid the meat on my seafood racks in my SmokinTex 1400

Photo from Batch #2


I then added (2) chunks of hickory and smoked the meat at 150-160 for (2) hours, I then emptied the chip box and lowered the temp to about 130 and then placed my dehydrator fan over the vent holes and came back in about 5-7 hours...

Photo from Batch #1


I then remove the finished jerky and placed it into a plastic Lock & Lock container.

Photo from Batch #1


I laid it out on my cutting board to slice.

Photo from Batch #1


Here it's sliced
Photo from Batch #1


By the way it does not last too long .... everybody loves it.

Happy Smoking

[nateswife]

Does anyone know if we can soak the meat in a regular teriyaki sauce and then put it in to smoke? I was wondering if maybe it had to much salt in the sauce. The family is dying to make jerky so I thought I'd check into the process.

[nateswife]

I heard soy sauce is better to use then teriyaki sauce. Thought I'd pass it on.

[bngood]

n5zbj.. looks great sounds great now i have to try that. nice job. good smokin

[joe wood]

Mix the two and add some onion powder & garlic powder... A little apple juice won't hurt either...

My karma ran over my dogma