First jerky on my Assassin GF 17

[104timberwolf]

My first attempt at smoked jerky. The butcher at Publix was kind enough to trim and slice a five pound eye of round roast, saving me much time and disappointment.

After marinating overnight, I smoked it with pecan and apple wood for 6 hours. I was impressed that the DynaQ controller held the temperature to a couple of degrees of 180, even with the temperature outside approaching 100. Finished in the oven on the dehydrate setting to finish drying.

A couple of pieces missing from the after photo, sampling and all...

 

[SmokeRingsMatter]

Did you ask the butcher to slice it that thick? Seems pretty thick. Nothing wrong with it, just it takes longer and requires really low temps to keep it tender. I use my Hobart on dial 15.

 

[104timberwolf]

It’s actually about as thick as yours. Around 1/8 inch, precooked.

 

[SmokeRingsMatter]

It’s actually about as thick as yours. Around 1/8 inch, precooked.

Ok, pics are hard to tell. Looked more like 1/4. I actually think Dial 15 on my Hobart is about 3/16 , which ends up about 1/8 done.

 

[SmokeRingsMatter]

Btw, what was your marinade you went with. And what was the flavor profile? And did you like it, and would you want to tweak it? I have a lot of different profiles i just don't give out because everyone's taste buds are different and ive wasted $$$ pounds of beef trusting recipes online. And i don't want to be that guy that shares a recipe somes is pissed at for trying.

 

[104timberwolf]

I wound up using 2 cans of Dr. Pepper, 1/2 cup of Moore’s marinade and 1/2 cup soy sauce for the salt, 1 tablespoon each garlic powder, onion powder and black pepper and a teaspoon of curing salt.

If anything, I might increase the saltiness next time and add a little heat.

 

[kevinstaggs]

I’m in. But then again I’m a bit of a jerky sl$t.


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[Stingerhook]

Anytime you want to send me some!