8 Lb brisket = 2 lbs jerky

Boatman

Bought an 8 pound brisket the other day to make jerky ala the GFW way (the mound). Trimmed as much fat as I could off of it, then sliced and continued trimming. I ended up with 5 pounds of trimmed brisket ready for the fat man to smoke. Set Mr. Q at 160 for the ride. After 1 hour turned the pile. Then an hour later I went to a double grid setup for more even smoking of the jerky. Came out great, used GFW's river city marinade, nice and spicy (I added extra jalapenos :woohoo: ). In the end I had 2 pounds of great beef brisket jerky. Hope my little slide show works

Beef Brisket

Boatman

Here is the slide show.

Mainegg

that looks really good! let us know how long it lasts :evil:

NoVA Bill

Wow, thought I had seen it all. Great pics. Now I have another challenge as No. 2 son in additon to pulled pork is a jerky junky. Now all I need to do is find where I can buy a flat - haven't seen them at Leesburg Costco and the Sam's Clubs are a bit further than I want to drive.

fishlessman

good looking jerkey, ive always liked that recipe. if you triple the brown sugar and add maple syrup and marinate salmon or trout in it it makes a great jerkey called squaw candy. good stuff

Boatman

Thanks for telling me about GFW's method....and I might just try that salmon recipe

Boatman

Although this was my firat jerky I believe you can make it from a variety of different meats. I'll try top round next....less fat to trim

Bordello

It's been awhile since I have made jerky but this link may help ya some or at least give you some input. Not sure if you may have seen it or not.

Good Luck,
Bordello

http://www.nakedwhiz.com/coldsmoking/coldsmokejerky.htm