Jerked recipe bragging station

[Oklahomabassin]

Mine got real easy this season. Had my elk processed(which is something I haven't had done in years with deer as I process them myself) The elk was just way too big for my set up.
Dropped it off as Clint and Sons in White Deer Texas on the way home. Several friends highly recommended them. I had whole muscle jerky made out of some of it and was blown away at how good their jerky turned out. They are also known for their jerky. I was upset that I didn't have three times as much made.

Is that out by Pampa?

 

[Oklahomabassin]

I don't have a set recipe, but I will list what I use.
2 parts soy sauce
2 parts worchestire
1 part liquid smoke
Usually add some the following: (to taste)
Garlic Powder
Finely Ground Cayenne Powder

 

[fishfurlife]

Yes sir it is. I would recommend their jerky to anyone that is willing to drive out there. I was blown away by how good it turned out. You could have nearly mistook it for the jerky they sell commercially.

 

[gfercaks33]

What's a good cut of beef to use for jerky

 

[dennishoddy]

What's a good cut of beef to use for jerky

Round steak or a brisket flat.

 

[cvrx4]

I lay it on cooking grates, helps hold the smaller pieces, and smoke at 200 degrees for anywhere from 2-5 hours depending on thickness and desired consistency. Go too long and it gets brittle...

Tastes far better than the oven or dehydrator, to me.

This plus the Hi Mountain Inferno, with mesquite

 

[Jeff405]

I did this last Sunday and used some Honey Teryaki marinade I found in the cabinet. Cut the meat and put it in a mixing bowl with the sauce for about an hour or so. I left it on a little too long, so some of the smaller pieces were overdone. I also used too much wood during the process so it came out pretty smokey. Trial and error I suppose, I think I will do it again in the smoker next time.

 

[dennishoddy]

I did this last Sunday and used some Honey Teryaki marinade I found in the cabinet. Cut the meat and put it in a mixing bowl with the sauce for about an hour or so. I left it on a little too long, so some of the smaller pieces were overdone. I also used too much wood during the process so it came out pretty smokey. Trial and error I suppose, I think I will do it again in the smoker next time.

Not a fan of jerky from the smoker.

 

[$$$$$]

I didn't like it on the smoker the couple of times I made it that way, but I guess it could've been something I was doing wrong. I like Hi Mountain Sweet and Spicy and Hunters Blend, and I prefer the oven but will sometimes put it on the dehydrator.

 

[Pokinfun]

I do some on the smoker. I use a jerky tray, it sort of looks like a cookie sheet with a screen bottom. I put the jerky on it, then line the regular grates with foil, to reduce the smoke. I use a couple of bricks to elevate the jerk tray above the foil. I can keep my smoker down around 180 degrees for a few hours.