Teriyaki and Rooster Jerky

[JohnFiz]

Greetings,

Trying my had at some jerky today. (T-Roy recipe) Just got it on. Getting the temp stabilized.

Using eye of round. My neighbor had a couple packages in the freezer from a butcher last summer. (freebie!) It was cut to about 5/8". He has a slicer so we tried to get it close to 1/4". Turned out pretty well overall. No way would I have been able to cut it with a knife...

Shooting for around 160. Not running any monitoring today. Just using the dome temp. I kind of have an idea where it's at now.

WSM readied
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Dried and ready
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Starting the ride. Rooster is on top.
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I'll add a couple along the way

Thanks for looking,
John

[JohnFiz]

Well this pic is 4hrs in. Temp is steady about 155. I added the probe for monitoring lol.

Fliped and rotated a bit. have a few dryer pieces.

4hrs
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Enjoy,
John

[BillN]

Looking good, anxious to see the finished product and your review.

[JohnFiz]

I just tried a couple of the little pieces, super yummy!

I'm probably gonna pull in another hour. I want the rest just like the little pieces I tried.

John

[JohnFiz]

Done!

Txt my neighbor about bringing over a sameple (since he supplied the meat) and he said "Why aren't you here already lol" He thought they were great. Was offering more meat for the next batch. Well a bag of jerky and a couple beers later, Here I am :wink:

8hrs 15min on the WSM.

The last hour I brought it up to 170. Bending they showed fibers. Not mushy.
I figured they were done.

Both batches are really good. Wife said they were best she ever had. Nice and fresh :wink:

Used apple wood for the smoke.

Finished. Rooster on left, Teriyaki on right.
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Beer-thirty!
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Thanks for looking,
John