Hello fellow Pitmasters.
As some of you know, I am heading up to Alaska in a week. I am planning on making some beef jerky for the group. This will be my first run at making Jerky. I picked up 10 pounds of choice top round from Costco. I am going to be using a meat slicer to get uniform 1/4 pieces. I was planning on using Meatheads recipe for the marinade. I plan to slice the meat, put it in bags and let it sit for 48 hours. Then I plan on setting up the keg for smoking the beef pieces to make Jerky. I don't have a dehydrator. So the keg will have to do. I am open to any techniques or method.
Should I go with thinner or thicker slices? How about the marinade? What are some of the Pit's experience with Meatheads recipe and technique or a technique that y'all have used over the years for your Jerky?
I am totally green in this department. I am totally open to anything here so, If anyone would be willing to help me with a few tips and pointers, it would be much appreciated.
Thank You. Hope all is well.
-Spinaker
As some of you know, I am heading up to Alaska in a week. I am planning on making some beef jerky for the group. This will be my first run at making Jerky. I picked up 10 pounds of choice top round from Costco. I am going to be using a meat slicer to get uniform 1/4 pieces. I was planning on using Meatheads recipe for the marinade. I plan to slice the meat, put it in bags and let it sit for 48 hours. Then I plan on setting up the keg for smoking the beef pieces to make Jerky. I don't have a dehydrator. So the keg will have to do. I am open to any techniques or method.
Should I go with thinner or thicker slices? How about the marinade? What are some of the Pit's experience with Meatheads recipe and technique or a technique that y'all have used over the years for your Jerky?
I am totally green in this department. I am totally open to anything here so, If anyone would be willing to help me with a few tips and pointers, it would be much appreciated.
Thank You. Hope all is well.
-Spinaker
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