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#6866427 - 08/23/17 03:35 PM Jerky! Jerky! Jerky!
BayouGuy Offline
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#6866432 - 08/23/17 03:37 PM Re: Jerky! Jerky! Jerky! [Re: BayouGuy]
BayouGuy Offline
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#6866437 - 08/23/17 03:40 PM Re: Jerky! Jerky! Jerky! [Re: BayouGuy]
Stub Online   happy
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Looks like it will be tasty when done. That is a cool custom smoker, share pics when throughup
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#6866465 - 08/23/17 04:03 PM Re: Jerky! Jerky! Jerky! [Re: BayouGuy]
2Beez Online   happy
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Would food That is a very cool setup.

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#6866478 - 08/23/17 04:18 PM Re: Jerky! Jerky! Jerky! [Re: BayouGuy]
NewGulf Offline
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Looks good! I'm curious about how the roast turns out tho. Tender? Tough or just right?
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#6866532 - 08/23/17 05:24 PM Re: Jerky! Jerky! Jerky! [Re: NewGulf]
BayouGuy Offline
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Originally Posted By: NewGulf
Looks good! I'm curious about how the roast turns out tho. Tender? Tough or just right?


The roast was cut into strips to make the jerky.
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#6866537 - 08/23/17 05:29 PM Re: Jerky! Jerky! Jerky! [Re: BayouGuy]
Cast Offline
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Cmon little buddy, you ever had any bad jerky?
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#6866576 - 08/23/17 06:16 PM Re: Jerky! Jerky! Jerky! [Re: BayouGuy]
NewGulf Offline
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Originally Posted By: BayouGuy
Originally Posted By: NewGulf
Looks good! I'm curious about how the roast turns out tho. Tender? Tough or just right?


The roast was cut into strips to make the jerky.



i know lol i'm wondering what it turned out like
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#6866592 - 08/23/17 06:27 PM Re: Jerky! Jerky! Jerky! [Re: BayouGuy]
bill oxner Online   content
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chef
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#6866648 - 08/23/17 07:03 PM Re: Jerky! Jerky! Jerky! [Re: bill oxner]
bobcat1 Online   content
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cheers
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#6866665 - 08/23/17 07:14 PM Re: Jerky! Jerky! Jerky! [Re: NewGulf]
BayouGuy Offline
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Originally Posted By: NewGulf
Originally Posted By: BayouGuy
Originally Posted By: NewGulf
Looks good! I'm curious about how the roast turns out tho. Tender? Tough or just right?


The roast was cut into strips to make the jerky.



i know lol i'm wondering what it turned out like


Oh, gotcha. My mistake. I thought you were thinking I did a whole roast plus the jerky.

The Eye Round worked well. Some pieces were a little tough, but most were just right. I think the tougher ones were those that reached the right drying stage first. I pulled everyting from the smoker at the same time. I should have started selectively pulling pieces near the end of the smoke. I cut the roast with the grain, so all of it was chewy (the way I like it). If you don't like chewy, cut it across the grain.
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#6866767 - 08/23/17 08:28 PM Re: Jerky! Jerky! Jerky! [Re: BayouGuy]
NewGulf Offline
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i'm going to try your recipe
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#6866780 - 08/23/17 08:39 PM Re: Jerky! Jerky! Jerky! [Re: NewGulf]
BayouGuy Offline
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Originally Posted By: NewGulf
i'm going to try your recipe


Both of those turned out well. They were fairly mild and suited my wife just right. As for me, I would leave them in the marinade for another day.

Here's one of my favorites, and it's really simple. Be sure to try some like this in your next batch: Very lightly oil the meat with any vegetable oil, then sprinkle it liberally with McCormick Montreal Steak seasoning. Put it in a Ziploc bag, squeeze out the air, and leave it in the fridge overnight. Before putting it in the smoker, lay the strips on a paper towel to dry a bit.

And here's another thought. I bought that roast for $2.59 a pound because it was in the market's "marked down for quick sale" bin. If I had thought of it at the time, I could have brought it to the butcher's area at the back of the store and asked someone to run it through a slicer to make 1/4" slices. They usually do that willingly and it would have saved me a bit of work.
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#6867056 - 08/24/17 08:12 AM Re: Jerky! Jerky! Jerky! [Re: BayouGuy]
NewGulf Offline
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up
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#6867449 - 08/24/17 02:22 PM Re: Jerky! Jerky! Jerky! [Re: BayouGuy]
Buddy Offline
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would be interested in the built design you have there and how it is put together, thanks.
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