• Marinade:
o I wish I could copy and paste the recipe here. I use a recipe that Darke posted on the other web site named “beef jerky†for the marinade, except I double the marinade compared the amount of meat to make sure all of the meat is covered with marinade. (If this line is inappropriate, mods feel free to delete it)
o I use about 5-6 lbs of either top round or bottom round for each batch. I split the batch to make some mild and some spicy.
o I have family members that like mild and for them I do the marinade as is.
o I like a more spicy jerky and for me, I replace the salt with “Slap Ya Mama†cajun seasoning and then sprinkle a little crushed red pepper into the marinade.
o I bring the marinade to a boil and let it boil mildly for about 10 minutes and then into the refrigerator for about 4 hours or so. I want the marinade relatively cold when I put the meat in it. I like to soak the meat in the marinade for 24 hours or so if I can.
• Meat:
o I use about 5-6 lbs of either top round or bottom round per batch.
o I have a slight preference for top round.
• Slicing:
o This takes a little planning. I like the grain on the finished slices going side to side. It is much easier to take a bite that way and each bite is a little less chewy. If you like to really rip the jerky with your teeth, do the opposite of what I am about to say.
o I tried using a knife and a slicer and I have had better luck with a knife. My slicer was a real cheap one. A better slicer might yield better results. Your results might vary.
o I cut the roast into steaks that are about 1†to 1.25†thick, keeping in mind the grain of the meat is going from top of the steak to the bottom of each slice.
o I freeze the steaks for about an hour. This takes a few tries to figure out the correct amount of time. If it is too frozen, you will have difficulty cutting it. If it is not frozen enough, it is too squishy and it is difficult getting a fairly uniform thickness. I try to cut mine so it is about as thick as “thick cut†bacon. You might like thicker… After an hour in the freezer I grab the first steak and start cutting. If I have trouble with the center of the steak being a little too squishy to cut, I toss it back in the freezer and grab another. Once I can cut an entire steak to my liking, outside not too frozen and the center not to squishy, I move all of the steaks to the refrigerator. I grab a semi-frozen steak, slice, toss in the marinade. Over and over until it is all cut and put in the marinade.
• Smoker:
o I have a rack system in my grill that allows me to use 6 shelves. There are “bull racks†and other rack systems that can be used to achieve the same results.
o I put the meat on frog mats so they cannot fall through the grates. Then just slide the frog mat onto the grate with the meat on it.
o The spicy jerky gets a slight sprinkling of black pepper right before going on the grill.
o Smoke at 150* F for 5 to 8 hours. The hotter parts, around the edge, bottom layer, top layer and the closest pieces to the chimney inlet, usually finish closer to the lower time frame and the center pieces finish closer to the longer time frame.
• Notes:
o I like to let my jerky sit in the refrigerator for a day or so before eating. The crispier pieces become more chewy. For some reason, I think it tastes a little more smoky the day after too.
o I do not use a cure so it will not last like the stuff you buy in the grocery store. I keep it in the refrigerator for a few days and then toss the rest in the freezer. I grab a few pieces out of the freezer when I want it and just let it sit at room temperature for about 10 minutes and then eat it.
