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Beef Jerky

GfwGfw Posts: 1,598
edited 8:08AM in EggHead Forum
<p />After about 13 hours on the grill, the Jerky is almost ready. In the picture it is on a brown paper bag where it will remain until morning. Have a great evening!


  • CatCat Posts: 556
    Gfw,[p]Wow, that looks great. I showed the pic to my husband and he wants me to make some. What cut of beef & cure did you use?[p]Cathy
  • GfwGfw Posts: 1,598
    Cat, today it was 6lbs of Round Tip Roast. While I cut it my self so that I could follow the grain, most butchers will also cut it for you. The recipe is posted in the NEW RECIPE SECTION as "River City Beef Jerky" - I didn't have any soy sauce so I substitued "Dales STeak Sauce" -- for more pictures and past Qs check ou the link below - use the search option and ask for JERKY - you'll find a few more pictures!

  • JavaBenJavaBen Posts: 35
    Gfw,[p]Links didn't make it :-([p]Ben

  • GfwGfw Posts: 1,598
    Thanks JavaBen -- link that didn't make it!

    [ul][li]Gfw's BBQ Site[/ul]
  • dbdb Posts: 103
    Gfw, I did some last week. I also was out of Soy sauce so I used worcestershire and 1 bottle of A1 steak sauce. I gave a months supply to a friend and he ate it in a week. Gonna make some more tomorrow. I used a rump roast and my butcher wouldn't slice it. He said they can't put raw meat on the slicer. Againt government regs. Smoked with cherry for 4 to 5 hrs then finished in the oven.

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