Well this was my first attempt at smoking jerky. Overall it turned out really well. I normally use bottom round or top round for jerky making. But I had some eye of round ends that I saved when I trimmed up some roasts that I used in this cook. I hope you give this beef jerky recipe a try!
2 lbs 1/4 inch sliced eye of round roast
2 C Cold Water
1 T Kosher Salt
1 T Crushed Red Pepper
1 t Powdered Ginger
Combine water, salt, crushed red pepper and ginger in a bowl. Whisk until the salt and ginger dissolves.
Place sliced beef in zippered bag and pour over the marinade. Place in refrigerator for 24-48 hours. 48 hours is best.
Stabilize smoker at 175-180 degrees Fahrenheit. Smoke until beef is jerky like....I went for about 12 hours on this beef.
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