Beef Jerky Experiment

We experimented with chicken jerky the other day and it came out pretty good. I discovered we still had a decent size chunk of top round in the freezer from making pit beef a while back, so it was time for another experiment.

Also found some dry rubs in the freezer. I make a pit beef rub and a tri tip rub. With even amounts of both left over, I made 1/2 the jerky with the spicy pit beef rub and 1/2 with more of a pepper/garlic flavored tri tip rub. I did not marinate the beef at all.

Came out great with good smoke flavor, but I think next time I will marinate with a soy sauce base. Even with all the rub on it, the jerky was lacking salt. Otherwise it was delicious!


Top round ready for the slicer


Sliced and dusted with home made rub


Three levels on the Large above some mesquite


The two flavors of jerky after two hours in the egg at 160 deg then an hour in the deydrator to ensure they were dry.