Beef jerky on a Sunday

Wooderson

Eye of round, marinated for 24 hrs: soy, worchesteshire, garlic and onion powder, molasses, paprika, salt and pepper.  Indirect at 200 until desired doneness.

pgprescott

Sweet!

Theophan

Looks and sounds great!  Never tried to make jerky.  The stuff I've bought in stores always has a weird, not very natural-seeming texture, to me.  I bet yours is really different.  Sounds great. Does it keep for a long time, or do you need to freeze it?

Wooderson

It never stays around for more than a few days.  No need to store

DoubleEgger

Very nice. I need to do this. 

SaltySam

I assume you’re using a digiQ or some type of temperature control unit to maintain 200?  

Wooderson

No, I've got my bottom open about a 1/4" with the Daisy wheel open maybe an 1/8" at most.  I set it to where I see wisps of steam or smoke.  I've seen where people use a dehydrator to finish the jerky, but I don't have one and I want to perfect the craft on the egg.  My first couple of batches were a little on the crunchy side because the temp fluctuated.  This batch turned out very well

SaltySam

That’s music to my ears!  I could totally do this then!

SandyHookEgger

I do mine in a dehydrator. But I want to try it on the egg to see if it is even better.
Good job.