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Borders, I need an update
Car Wash Mike
Posts: 11,244

You sliced differently and looked great. I hate trimming the fat off brisket or rump roast.[p]CWM
Comments
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Car Wash Mike, hey friend...slice it length wise don't make make madalions and then it will be as good a cut as you can use for jerky.
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Chet,
DOH,[p]I agree, just never thought of it. I thought it looked great and at times I can pick up for 1.69 lb.[p]Mike
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<p />Car Wash Mike, Thanks for asking buddy! I am totally happy with this batch. I smoked it for 8 hours yesterday with maple chunks. At 6:00 the grid temp was 140, and I needed the large egg for dinner, so I moved the jerky to the dehydrator to finish. The combo of spices and smoke is perfect. I've been trying to make it hotter and the Anaheim pepper and black pepper worked great. [p]As for the eye of round, I cant imagine any other cut working better. As the other guys said, cut it with the grain.[p]My 11 year old's comment was--Scrumptious![p]Scott
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Borders,
Thanks man,[p]I use a Cowlick rub based marinate overnight. I was curious about the eye of round.
I send some to my nephews about that age. So you know what was said.
Looks like a winner. [p]I cook a lot of jerky and always looking to improve. You did that for me tonight.[p]Golfing buddies will like you.[p]Mike
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Borders,[p]That pic brings a tear to my eye...I luv that stuff. We used it broken up and scrambled with eggs, in cornbread and I'm sure something else I'm forgetting just now.
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Chet,
Don't cry big guy. Just start marinating![p]Jerky is the greatest. I have never used it in any kind of recipe. If you remember something else you put it in, let me know.[p]Scott
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Car Wash Mike,[p]where can i get the 2 level rack you used?
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goldencoop,[p]That is just a grid on a placesetter with a grid extender. Easy to buy at a store and use a couple bricks to place upright.[p]Mike
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Car Wash Mike,[p]thanks.[p]Mike.
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