Well, almost rounds. I normally will use my jerky gun to make strips or sticks but I wanted to try making rounds.
I marinated 3 pounds of 85/15 ground beef, broken down into 1 pound batches, overnight using the last of my
Hi Mountain seasonings. I used a tablespoon to get approximately the same size rounds. I did 3 at a time using
the lid of my slider maker (3 slot).
I smoked them in the Grid Iron, using Lumberjack Cherry and at 170 degrees. Every hour I would go out and blot
the moisture/fat off the rounds. I smoked them for 9 hours at this temp and the last hour at 185. Here they are
cooling off and waiting to be bagged.
As you can see there is still a lot of grease and normally I use 93/7 ground beef but a 3 pound chub of this cost less
than what 2 pounds of 93/7. Next time I will definitely use 93/7 and flatten them out a bit more. They are real tasty
and don't taste greasy. Tomorrow will be the real taste test.
