My local Giant Eagle grocery store had eye of round roasts on sale so I decided to make BEEF JERKY.
I wanted something simple so I searched around the inter-web and came up with this marinade.
2 cups soy sauce
1 cup light brown sugar
1 cup dark brown sugar
1/4 cup Worcestershire sauce
2 tablespoons smoked paprika
1 tablespoon coarse ground black pepper
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon crushed red pepper flakes
I bought a 4 eye of round roasts totaling 5 1/2 lbs. I put the roasts in the freezer for about 30 minutes so they were easier to cut.
I decided to cut some pieces against the grain and some pieces with the grain.
After everything got cut up it all went into the marinade last evening at 6:30 PM and got put in the garage fridge.
At 10:30 last evening I took it out and mixed everything up.
I also mixed it up this morning at 7:00 am and then again at noon.
At around 3:30 PM today I removed the meat from the marinade and put it on paper towels to remove the excess moisture from it.
I fired up my Grilla OG in Pro Mode at 185° with a blend of Cherry, Oak and Hickory pellets and then started placing the meat on my stackable cooling trays I bought off of Amazon.
Onto the Grilla it went.
Smoke ‘‘em if you got ‘em
After 2 1/2 hours I took it off the smoker and it looked incredible.
It’s so simple and so delicious. Just the right balance of salty, sweet and heat.
Both cuts are nice and tender and I’m sure it will all be devoured tomorrow at work by everyone in my department.
It is not room temperature stable. I’ll keep it refrigerated tonight and I’m sure when I take it out of my lunch bucket at first break tomorrow it will be gone in 15 minutes or so.
I wanted something simple so I searched around the inter-web and came up with this marinade.
2 cups soy sauce
1 cup light brown sugar
1 cup dark brown sugar
1/4 cup Worcestershire sauce
2 tablespoons smoked paprika
1 tablespoon coarse ground black pepper
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon crushed red pepper flakes
I bought a 4 eye of round roasts totaling 5 1/2 lbs. I put the roasts in the freezer for about 30 minutes so they were easier to cut.
I decided to cut some pieces against the grain and some pieces with the grain.
After everything got cut up it all went into the marinade last evening at 6:30 PM and got put in the garage fridge.
At 10:30 last evening I took it out and mixed everything up.
I also mixed it up this morning at 7:00 am and then again at noon.
At around 3:30 PM today I removed the meat from the marinade and put it on paper towels to remove the excess moisture from it.
I fired up my Grilla OG in Pro Mode at 185° with a blend of Cherry, Oak and Hickory pellets and then started placing the meat on my stackable cooling trays I bought off of Amazon.
Onto the Grilla it went.
Smoke ‘‘em if you got ‘em
After 2 1/2 hours I took it off the smoker and it looked incredible.
It’s so simple and so delicious. Just the right balance of salty, sweet and heat.
Both cuts are nice and tender and I’m sure it will all be devoured tomorrow at work by everyone in my department.
It is not room temperature stable. I’ll keep it refrigerated tonight and I’m sure when I take it out of my lunch bucket at first break tomorrow it will be gone in 15 minutes or so.
Comment