“Three levels of Beef Jerky”
Started with a 20 pound Top Round, cut into 1/8” strips
Brine overnight in salt brine with garlic and onion powder
View attachment 85965
Drain and rinse
View attachment 85966
String the meat for hanging later
View attachment 85967
Soak overnight in a teriyaki, garlic, onion, brown sugar, and sesame oil brew
View attachment 85968
Hang in the smoke house – first few rows has no additional seasoning
View attachment 85969
Next several rows with course black pepper
View attachment 85970
A few rows with crushed red pepper
View attachment 85971
This does add a bit of heat
View attachment 85972
Smoke house is loaded and ready to fire
View attachment 85973
View attachment 85974
Time to light the fire
View attachment 85975
Fire established and good smoke for the cook
View attachment 85976
Closed up for most of the remainder - Bring temperature up from 150° to 225°
View attachment 85977
About half done
View attachment 85978
Getting close
View attachment 85979
Now it’s done – About a 5 hour smoke
View attachment 85980
Cut down and piled in the “Three Levels of Beef Jerky”
Sweet, Black Peppered, & Crushed Red Pepper
View attachment 85981
Please use this last photo as the polling pic
View attachment 85982
Thanks for looking
SD :-D
Started with a 20 pound Top Round, cut into 1/8” strips
Brine overnight in salt brine with garlic and onion powder
View attachment 85965
Drain and rinse
View attachment 85966
String the meat for hanging later
View attachment 85967
Soak overnight in a teriyaki, garlic, onion, brown sugar, and sesame oil brew
View attachment 85968
Hang in the smoke house – first few rows has no additional seasoning
View attachment 85969
Next several rows with course black pepper
View attachment 85970
A few rows with crushed red pepper
View attachment 85971
This does add a bit of heat
View attachment 85972
Smoke house is loaded and ready to fire
View attachment 85973
View attachment 85974
Time to light the fire
View attachment 85975
Fire established and good smoke for the cook
View attachment 85976
Closed up for most of the remainder - Bring temperature up from 150° to 225°
View attachment 85977
About half done
View attachment 85978
Getting close
View attachment 85979
Now it’s done – About a 5 hour smoke
View attachment 85980
Cut down and piled in the “Three Levels of Beef Jerky”
Sweet, Black Peppered, & Crushed Red Pepper
View attachment 85981
Please use this last photo as the polling pic
View attachment 85982
Thanks for looking
SD :-D
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