Beef Simple beef jerky

Bobbyc

Member
Messages
12
Location
North Florida
Grill(s) owned
  1. Stampede
  2. Bullseye
INGREDIENTS

  • 3 pounds beef roast, thinly sliced to 1/8 to 1/4 inch
  • 1/3 cup Worcestershire sauce
  • 1/4 cup soy sauce (I substituted teriyaki sauce)
  • 2 tablespoons A1 steak sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon pepper
  • 2 tablespoons brown sugar
Slice in strips 1/8” (with the grain for chewy, against the grain for more tender jerky)
Soak in mixture overnight.
Pat dry before putting on smoker
Use low heat for about 5 hours or until snaps when folded.
Enjoy!

44D7595F-AF6C-4D76-93A0-A2CA600194B5.jpeg
 
Last edited:

SmokeOCD

Well-known member
Messages
740
I've been wondering if LO is low enough. With 5 hours on LO - I think I'm going to skip the liquid smoke. Tis the season for jerky and smoking cured meats.
 

padlin00

Well-known member
Military Veteran
Messages
857
Location
Southwick, Ma
Grill(s) owned
  1. Trailblazer
Looks good. Would love to try it but on the little 340 I don’t think I can do enough to make it worth the time.

best I had was from a small county store that‘s now gone. The old timer that made it used eye of the round. I’ve always wanted to try making it.
 

SmokeOCD

Well-known member
Messages
740
What's the magic chemical they're using in jerky these days to keep it soft and moist?
Had a bag of Jack Link's a week or two ago - it's squishy and moist, which I think is weird for jerky.
 

Buckeye1

Well-known member
Messages
569
Grill(s) owned
  1. Trailblazer
  2. Bullseye
Looks good. Would love to try it but on the little 340 I don’t think I can do enough to make it worth the time.

best I had was from a small county store that‘s now gone. The old timer that made it used eye of the round. I’ve always wanted to try making it.
You can make plenty on the Trailblazer. Get three jerky racks and stack them. I get 4-5 pounds on it.
 

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