I had the butcher at the commissary slice a 5.5 pound bottom round roast for jerky yesterday. After trimming
some of the excess fat and ragged cuts I had 4 solid pounds of jerky. I need to note that I had the butcher cut
off the fat cap and leave it with the roast. I will use the fat for other things. I decided I would make 2 pounds of
Original, 1 pound of Garlic Pepper and 1 pound of hickory.
After marinating in the cure for 24 hours the trays are loaded for the smoker. I am using the Grid Iron, preheated
to 170 and burning Lumberjack MHC.
After approximately 3 hours this is the end results. Seems the Garlic Pepper one has a few (several) pieces missing.
It has been quite a while since I made jerky and I plan on making more since my wife and I like it and she has several
of her co-workers who are always asking for some.
Tomorrow I will be doing 3 pounds of ground beef jerky.
*Just a note, I couldn't get Photobucket to load so I am now using Smugmug. At least for the trial period.