Favorite Jerky Beef Cuts?

thirdeye · January 2007

<p />I'm seeing what looks like top round steaks labeled as London Broil for $1.50/lb and bought a couple for jerky yesterday...What is your favorite cut of beef when making jerky??[p]I'm using a dry cure for 24 hours and smoking it for 3 hours between 180° and 220° with cherry.[p]~thirdeye~[p]

Retired RailRoader · January 2007

thirdeye,
I like to use flank steak and cut thin slices with the grain. I like this version of River city Jerky.[p]River City Beef Jerky
Author unknown[p]1. 3-4 Lbs. Meat sliced thin
2. 1 cup Soy sauce
3. 1 cup Brown sugar
4. ½ cup Pure maple sugar
5. 1 Tsp. Onion powder
6. 1 Tsp. Garlic powder
7. 1 Tsp. Ground black pepper
8. 2 Tbs. Cayenne pepper[p]
Mix all ingredients (with a wisk) and pour over meat mixing it so to cover all sides. Cover and marinate over night.
Light your Big Green Egg and have it stabilized at 160-190 degrees. The lower the temp the better since turning the meat will always raise the temp a little. To achieve a lower temp catch the BGE at about 160 degrees and damper it down to hold a low temp. Throw on a small handful of Jack Daniels Chips and put the meat on the cooking grate. I use the indirect method. The indirect method is when you use a pizza stone or a smoker stone under your cooking grid to keep any radiant heat away from your meat. Turn the meat every 2 hours (adding more Jack Daniels Chips to suit your taste) up to a total of 12 hours. Depending on your preference the longer you cook the drier and chewier the meat gets. I usually cook mine for 8 hours. Enjoy!!!!

SouthOfI10 · January 2007

<p />thirdeye,
Top Round (London Broil) is my second favorite to venison. Jerky has also been one of my most dreaded cooks on the Egg. CWM has helped me quite a bit, but I still have trouble with keeping my large <200F. I plan to do a big batch this weekend. I normally smoke at the lowest temperature that I can stabilize for a few hours, then finish in the dehydrator. I'm not liking all the work, but the results sure are great![p]Scott

ccrider.disabled · January 2007

thirdeye, Could you tell us about your dry cure?

thirdeye · January 2007

<p />ccrider,[p]Because of the ease of mixing I've been using Hi Mountain Jerky seasoning for years. The cure does contain 0.85% sodium nitrite if that is a concern to you. My favorite is the Cracked Pepper and Garlic.[p]You can mix your own cures much cheaper if you have access to pink salt (instacure #1 or Prague #1), but the HM is such a good product and comes in so many flavors I use it. They are the ones that make the Buckboard Bacon Cure too. Link is below.

[ul][li]Click Here[/ul]

Scotty's Inferno · January 2007

<p />thirdeye, eye of round, sliced with the grain. It's great. I like london broil too. I've made a bunch of jerky from that as well.
Have fun, Scott

TRex · January 2007

thirdeye,[p]Back when I used to do jerky (so long ago I don't even have any pics to post), I used to always use London broil. The butcher would even slice it for me ahead of time - man, I've got to do some again, yours looks great![p]Cheers,[p]TRex

Unknown · January 2007

SouthOfI10,[p]What is that material you used to smoke the jerky on? I'd definately like to get some of those and copy your setup.[p]Thanks,[p]Curly

Unknown · January 2007

thirdeye,[p]Yeah, that's some tasty looking jerky. I like mine thick too.

SouthOfI10 · January 2007

Curly,
The grates are made from 1/8" perforated stainless steel. I cut the discs, then drilled holes to match the three legs of the place setter. I don't have a plasma cutter, so I burnt up quite a few blades in my jigsaw, even with water cooling. Stainless bolts and washers to hold them up. They were quite a pain to build, but they work great and clean up even better. I just throw them in the dishwasher.[p]Good luck.[p]Scott

Favorite Jerky Beef Cuts?

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