chuMP
Full Fledged Farker
I thought that my jerky was pretty good. Then, I tried tried IAmMadMan's recipe for mild jerky. All I can say is...Wow. Thanks a million for your write up on jerky. After trying his mild recipe I cannot wait to try his others. The link for his write up is below. I brought the stuff into work, and guys that don't usually want to venture into my office (nobody want o go to the bosses office... poor me) came by to bum some jerky. It is disappearing FAST. Even my wife, who typically cant stand jerky, had a few slices with her eggs this morning.
http://www.bbq-brethren.com/forum/showpost.php?p=3107101&postcount=3
Bottom eye of round roast sliced with the grain. Sliced it on my deli slicer @ 8 MM. The cut was a little fatty, so I bumped up to medium heat for the last hour to render off a lot of the fat, and I'm keeping it refrigerated to keep it safe, although the cure should have done that. I subbed the TenderQuick for PP#1 and cured for 48 hrs. Cooked in my kamado with 1 big lump of coal and half a hickory split and a stone heat deflector, then added coal for the medium heat at the end.
http://www.bbq-brethren.com/forum/showpost.php?p=3107101&postcount=3
Bottom eye of round roast sliced with the grain. Sliced it on my deli slicer @ 8 MM. The cut was a little fatty, so I bumped up to medium heat for the last hour to render off a lot of the fat, and I'm keeping it refrigerated to keep it safe, although the cure should have done that. I subbed the TenderQuick for PP#1 and cured for 48 hrs. Cooked in my kamado with 1 big lump of coal and half a hickory split and a stone heat deflector, then added coal for the medium heat at the end.
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