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Author Topic: Beef Jerky  (Read 1832 times)

Idahawk

  • WKC Performer
  • Posts: 3300
Beef Jerky
« on: May 09, 2015, 09:42:22 AM »
I marinated some thin cut sirloin beef in Jack Daniels Mesquite Flavored Marinade and seasoned with Weber Chipotle Rub, I used about 10 lumps of KBB and lots of mesquite chips both dry and wet , I smoked each batch for about two hours at around 175-200 degrees until it was dry and tender adding a few lit coals and mesquite chips throughout the process of 3 batches. 





   


  " Esto Perpertua "
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Wanted plum/burgundy 18.5
WTB Color Copies of old Weber Catalogs

Nate

  • WKC Ranger
  • Posts: 999
Re: Beef Jerky
« Reply #1 on: May 09, 2015, 10:01:36 AM »
Awsome! I'll be trying this very soon.
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1buckie

  • WKC Ambassador
  • Posts: 9048
Re: Beef Jerky
« Reply #2 on: May 09, 2015, 01:39:32 PM »
Nice setup & write-up & excellent choice of meat & kettle!!!!

This is one instance I can vote for soaked chips......keep a controlled burn & smoke on the wood for things of this nature......
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"If you want it fancy there is BBQ spray paint at home depot for that. "
    Covered, damper-controlled cooking.....IF YOU PLEASE !!!
           "But the ever versatile kettle reigned supreme"    

indy82z

  • WKC Ranger
  • Posts: 1176
Re: Beef Jerky
« Reply #3 on: May 09, 2015, 01:41:17 PM »
Oh man that looks REALLY good!!
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austin87

  • WKC Ranger
  • Posts: 1542
Re: Beef Jerky
« Reply #4 on: May 09, 2015, 03:18:02 PM »
Looks great. The first time I made jerky I accidentally invented meat crackers, I way overcooked it.
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WNC

  • WKC Performer
  • Posts: 4076
Re: Beef Jerky
« Reply #5 on: May 10, 2015, 07:40:27 AM »
Jerky looks great, nice job!
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