Homemade beef jerky?? (1 Viewer)

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My bro uses this alot when marinating deer and beef and adds some Tony's to it as well.

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He's used it when making jerky as well and people usually dig it.
 
I've done it. Get a London Broil (which is usually a top sirloin). I usually have the meat deparment slice is as thin as they can (1/8th of an inch). Marinate overnight in soy/L&P/hot sauce (to taste)/garlic powder/cayenne (careful)/ and lots of cracked black pepper.

Soak your wood of choice overnight (fruit woods are good).

I used a bullet smoker. hang the meat over the grill, and smoke over very low heat for about 8 hours. once a small charcoal fire is going, throw some wood on. Usually you will want to add a coal or two every 15-20 minutes - I usually keep a second charcoal fire going to have lit coals available. Add wood as needed. You should be smoking at around 200-250 degrees.

Taste to determine doneness.
 
buzd said:
I've done it. Get a London Broil (which is usually a top sirloin). I usually have the meat deparment slice is as thin as they can (1/8th of an inch). Marinate overnight in soy/L&P/hot sauce (to taste)/garlic powder/cayenne (careful)/ and lots of cracked black pepper.

Soak your wood of choice overnight (fruit woods are good).

I used a bullet smoker. hang the meat over the grill, and smoke over very low heat for about 8 hours. once a small charcoal fire is going, throw some wood on. Usually you will want to add a coal or two every 15-20 minutes - I usually keep a second charcoal fire going to have lit coals available. Add wood as needed. You should be smoking at around 200-250 degrees.

Taste to determine doneness.
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so what you are trying to tell me is to just go buy some??? :hihi:
 
The_Burning_Bush said:
Jack Links is $$$
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Jack Links is fail.

Pop said:
so what you are trying to tell me is to just go buy some???
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Not at all. If you can fit 2-3 lbs of meat onto your smoker, it's totally worth it. The end result is way better than anything you will buy pre-packaged. If you can commit to a day of loitering around the backyard, taking care of some other projects and drinking, it makes for a very nice day with a good reward (and possibly quite the buzz).

There are some faster ways to do it with a dehydrator, or the oven set on low, or using higher heat in the smoker, but I find the results aren't as good.
 
There is a beef jerky outlet across from Bass Pro in Denham Springs...
 
buzd said:
Jack Links is fail.



Not at all. If you can fit 2-3 lbs of meat onto your smoker, it's totally worth it. The end result is way better than anything you will buy pre-packaged. If you can commit to a day of loitering around the backyard, taking care of some other projects and drinking, it makes for a very nice day with a good reward (and possibly quite the buzz).
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i think i love you

lots of slow cooked meat..beer and a backyard...ohh yeah!
 
keepoursaints said:
There is a beef jerky outlet across from Bass Pro in Denham Springs...
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Outlet? No way (Link? :idunno:). But that would be $$$.

There is a market in St Rose (I think it's called St Rose market) that sells homemade beef and turkey jerky. It's allsome.
 
buzd said:
Jack Links is fail.



Not at all. If you can fit 2-3 lbs of meat onto your smoker, it's totally worth it. The end result is way better than anything you will buy pre-packaged. If you can commit to a day of loitering around the backyard, taking care of some other projects and drinking, it makes for a very nice day with a good reward (and possibly quite the buzz).

There are some faster ways to do it with a dehydrator, or the oven set on low, or using higher heat in the smoker, but I find the results aren't as good.
Click to expand...

i don't have a smoker.....but i plan to get one for the summer....i will definately try it then
 

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