Today, for the first time, I attempted to make beef jerky. I brought home a piece of eye of round from Kannegaard Organic and it was cut into thin slices yesterday and marinated. Some were cut with and some against the grain to find out which turned out better. I think cutting with the grain resulted in a much better texture, providing a more enjoyable chewing experience for a longer time.
I absolutely love jerky, and I can confidently say that these are the best I’ve ever tasted. Now, I just need to tweak the recipe to see if it can get even better.
The meat was marinated for 15 hours:
Smoked with Big Game Blend from Treager, which also has various herbs in the wood pellets, at 150°F for 6 hours:
I just quickly patted it dry with a paper towel and then smoked it for 6 hours at 140°F. Eye of round is perfect for the purpose.
And enjoy it with a nice cold beer tonight, it’s a huge hit and insanely easy to make.
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