- Joined
- May 31, 2010
- Messages
- 14
It's at Homemade Beef Jerky Recipe - Food.com - 42272
I use a smoker rather than oven so I don't use the liquid smoke. Also didn't use the cayenne pepper but did use the hot sauce. I also use eye of round that's lucky to have 5% fat if that much (no visible fat anywhere). I also cut it way too thick (from slabs) - about 5/8 to 3/4" thick, which only meant I had to smoke it longer, about 12 hours. But still came out JUST RIGHT.
I didn't rinse it off before smoking either and I keep the finished product in fridge.
I made up 4 pounds to take on my trip to Nashville - so it'd help me get in my protein. Maybe feelnfit will comment on how it tastes.
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**broken link removed**
Shocks and struts
Shock absorber
I use a smoker rather than oven so I don't use the liquid smoke. Also didn't use the cayenne pepper but did use the hot sauce. I also use eye of round that's lucky to have 5% fat if that much (no visible fat anywhere). I also cut it way too thick (from slabs) - about 5/8 to 3/4" thick, which only meant I had to smoke it longer, about 12 hours. But still came out JUST RIGHT.
I didn't rinse it off before smoking either and I keep the finished product in fridge.
I made up 4 pounds to take on my trip to Nashville - so it'd help me get in my protein. Maybe feelnfit will comment on how it tastes.
__________________________________________________
**broken link removed**
Shocks and struts
Shock absorber
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