food It's Beef Jerky Time!

Older thread but I was just telling my wife we should make some jerky because I get so snacky when i'm working nights. 
 
I was thinking of picking up a nice big eye of round and giving it a go (I've never made jerky for some reason) Wondering what your thoughts are on smoking it first... like bringing it to 160 in the smoker over some cherry or something and then slicing and marinading. Or do you think it would get too dry/brittle or fall apart?
 
hmm , would be hard to tell meat temp though with them so thin I can't really stick a probe in them. Maybe i'll try some in the dehydrator and some on smoker see how they turn out. If in smoker they will probably be running around 200f I would think. Or just give them a good smoke then toss in the dehydrator to finish. 
 
I run 180 for about 2hrs,then drop them straight in the Excaliburs set at 150
I cut mine right at 1/4" and it gives a great chew when its not over dried
D3monic said:
hmm , would be hard to tell meat temp though with them so thin I can't really stick a probe in them. Maybe i'll try some in the dehydrator and some on smoker see how they turn out. If in smoker they will probably be running around 200f I would think. Or just give them a good smoke then toss in the dehydrator to finish. 
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SmokenFire said:
 
The marinade is soy sauce, teriyaki sauce, hoisin sauce, mirin, worcestershire sauce, a touch of fish sauce, bamboo smoked sesame seeds, garlic powder, onion powder, black pepper, smoked aleppo flake, smoked jalapeno & aji colorado blend and a bit of turbinado sugar - all mixed up and let sit for a day on the counter.  For 6 lbs of meat I use about 3 cups of marinade.   :)
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Yum sound outstanding

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From left to right 
 
Peppered: soy , fresh made Worcestershire, brown sugar, crushed pepper corns, garlic, onion powders
 
Sweet chili: soy, mirin, FM Worcestershire, brown sugar, molasses, pepper, garlic, onion,  powders, 3 serranos thin sliced, smoked bonnet flakes. 
 
Mesquite: mesquite seasoning, soy, FM Worcestershire, garlic, onion powders. 
 
qBd3PSC.jpg
 
Those look great D3!!  If you find you'd like a bit more heat on any of them try sprinkling a bit of powder on the individual pieces prior to drying.  The powder flakes will adhere to the meat and stick throughout the drying.  :)
 
Thanks, i might do a few extra spicy. Tried to keep it tame enough for my step daughter.

My wife went to store too late and the butcher was gone so had to hand slice them. Depending how the turn out I may just buy a meat slicer. There's some halfway decent ones for around $60
 
Got impatient and threw the meat on the smoker
 
two trays of peppered with the fresh crushed pepper
 
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Sweet chili with the serranos and smoked bonnet flakes. 
 
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In the smoker low as It will go over cherry wood. 
Top down
 
Sweet Chili
Peppered
Peppered
mesquite
 
IMG_1584.JPG
 
sirex said:
Ain't no problem w hand slicing. That's what i do.

You can throw the roast into the freezer for 30 min before slicing to make it easier. I never do but my pops used to.
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I hand cut mine as well and i have been throwing it in the freezer for a few hours before i cut it and it makes it a lot easier.
 
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