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Beef Jerky #7946898 08/23/20 01:58 PM
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10.5 lbs. of bottom round roast yielded 9 lbs. of jerky meat. After smoking for about 2 hours I was left with 5 lbs. of smoked jerky. I used Cabela`s Hickory jerky seasoning.
I got the roast @ Brookshire`s for 35.00. They were BOGO . The seasoning cost about 5 bucks and I used about 3 bucks worth of pellets in the smoker.
43.00 cost comes out to 8.60 per lb.


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Re: Beef Jerky [Re: TPACK] #7946919 08/23/20 02:17 PM
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Looks wonderful!

Re: Beef Jerky [Re: TPACK] #7946921 08/23/20 02:18 PM
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Do t mind if I do. food


Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill


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Re: Beef Jerky [Re: TPACK] #7946956 08/23/20 02:57 PM
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How long did you smoke it?

Re: Beef Jerky [Re: jetdad] #7947026 08/23/20 03:57 PM
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Originally Posted by jetdad
How long did you smoke it?


I smoked it right at 2 hours for the thickness I sliced it. One batch was 2 hours and 15 minutes but I liked the 2 hr. batch better.

Re: Beef Jerky [Re: TPACK] #7947084 08/23/20 04:54 PM
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cheers


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Re: Beef Jerky [Re: TPACK] #7947150 08/23/20 06:17 PM
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Very nice.

Re: Beef Jerky [Re: TPACK] #7947265 08/23/20 08:23 PM
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Looks great.

Re: Beef Jerky [Re: TPACK] #7947310 08/23/20 09:14 PM
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You still have my address right? up


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Re: Beef Jerky [Re: NORML as can be] #7947380 08/23/20 10:29 PM
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Originally Posted by NORML as can be
You still have my address right? up


It`s in the mail

Re: Beef Jerky [Re: TPACK] #7948342 08/24/20 05:25 PM
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Re: Beef Jerky [Re: TPACK] #7948389 08/24/20 05:52 PM
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food


texas flag

Re: Beef Jerky [Re: TPACK] #7951120 08/26/20 09:48 PM
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This was the first time I had made whole muscle jerky in my pellet smoker and it was the best jerky I have ever made. I took some to work and had several who wanted to buy some. I will be stocking up on bottom round or eye of round the next time they go on sale. I used Cabela`s Hickory jerky seasoning and added 3Tbls. of cayenne pepper for 9 lbs. of meat. It had medium heat.

Re: Beef Jerky [Re: TPACK] #7952666 08/28/20 02:32 AM
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Wow!!! Awesome

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