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Mar 25th, 2012
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Jerky! Jerky! Jerky! #6866427
08/23/17 08:35 PM
08/23/17 08:35 PM
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S.E. Louisiana
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If you can't laugh at yourself, give me a call. I'll gladly laugh at you.
Re: Jerky! Jerky! Jerky! [Re: BayouGuy] #6866432
08/23/17 08:37 PM
08/23/17 08:37 PM
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If you can't laugh at yourself, give me a call. I'll gladly laugh at you.
Re: Jerky! Jerky! Jerky! [Re: BayouGuy] #6866437
08/23/17 08:40 PM
08/23/17 08:40 PM
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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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Re: Jerky! Jerky! Jerky! [Re: BayouGuy] #6866465
08/23/17 09:03 PM
08/23/17 09:03 PM
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Lake Texoma, TX
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Would food That is a very cool setup.

Re: Jerky! Jerky! Jerky! [Re: BayouGuy] #6866478
08/23/17 09:18 PM
08/23/17 09:18 PM
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Looks good! I'm curious about how the roast turns out tho. Tender? Tough or just right?

Re: Jerky! Jerky! Jerky! [Re: NewGulf] #6866532
08/23/17 10:24 PM
08/23/17 10:24 PM
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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.


If you can't laugh at yourself, give me a call. I'll gladly laugh at you.
Re: Jerky! Jerky! Jerky! [Re: BayouGuy] #6866537
08/23/17 10:29 PM
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Cmon little buddy, you ever had any bad jerky?


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Re: Jerky! Jerky! Jerky! [Re: BayouGuy] #6866576
08/23/17 11:16 PM
08/23/17 11:16 PM
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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

Re: Jerky! Jerky! Jerky! [Re: BayouGuy] #6866592
08/23/17 11:27 PM
08/23/17 11:27 PM
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chef


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Re: Jerky! Jerky! Jerky! [Re: bill oxner] #6866648
08/24/17 12:03 AM
08/24/17 12:03 AM
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Sanger, Texas
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cheers


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Re: Jerky! Jerky! Jerky! [Re: NewGulf] #6866665
08/24/17 12:14 AM
08/24/17 12:14 AM
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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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Re: Jerky! Jerky! Jerky! [Re: BayouGuy] #6866767
08/24/17 01:28 AM
08/24/17 01:28 AM
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i'm going to try your recipe

Re: Jerky! Jerky! Jerky! [Re: NewGulf] #6866780
08/24/17 01:39 AM
08/24/17 01:39 AM
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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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Re: Jerky! Jerky! Jerky! [Re: BayouGuy] #6867056
08/24/17 01:12 PM
08/24/17 01:12 PM
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Re: Jerky! Jerky! Jerky! [Re: BayouGuy] #6867449
08/24/17 07:22 PM
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would be interested in the built design you have there and how it is put together, thanks.


Re: Jerky! Jerky! Jerky! [Re: Buddy] #6867605
08/24/17 09:21 PM
08/24/17 09:21 PM
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Originally Posted By: Buddy
would be interested in the built design you have there and how it is put together, thanks.
up


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Re: Jerky! Jerky! Jerky! [Re: Buddy] #6867633
08/24/17 09:42 PM
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Originally Posted By: Buddy
would be interested in the built design you have there and how it is put together, thanks.


Darn, I wish I had taken progress pictures of the build. When I get a chance I'll break it down into its components and take a bunch of pictures for you guys. The whole set-up with, including the cedar fence boards, a cheap hot plate for low temp smoking, the wire cookie cooling racks, and the hardware for the burn chamber ran right around $100. The out-of-date 7 gallon propane tank used for the burn chamber was a freebie (turned in a my local Ace hardware).


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Re: Jerky! Jerky! Jerky! [Re: BayouGuy] #6869164
08/26/17 03:40 AM
08/26/17 03:40 AM
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I've never understood the marinade on jerky, I want my jerky dry as can be when I start smoking and I use spices on the meat.


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Re: Jerky! Jerky! Jerky! [Re: BayouGuy] #6869370
08/26/17 02:06 PM
08/26/17 02:06 PM
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penetrates better, much more even covering and you can add flavors you couldn't otherwise. I've done both but favor a wet marinade. it's not like it's going in the smoker or dehydrater soaking wet. you can pat dry or leave it with more marinade for more flavor if you want. just will need more time.



Re: Jerky! Jerky! Jerky! [Re: SapperTitan] #6869398
08/26/17 02:37 PM
08/26/17 02:37 PM
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Originally Posted By: SapperTitan
I've never understood the marinade on jerky, I want my jerky dry as can be when I start smoking and I use spices on the meat.


Hard to get a good sweet hot jerky without teriyaki liquid marinade and hot chilis.


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