It came out AMAZING! :drool::drool::drool::drool: Soft flavorful with JUST enough of the "bark" you get from smoking meat. The flavor hits up towards your molars NOM NOM NOM! :grin2:Looks good! I haven't tried smokin' jerky so very interested in how it comes out.
I make beef jerky from time to time, usually a couple of pounds that I give to my friends at work. I tell them to refrigerate it and eat it within a few days, as the stuff I'm cranking out is probably not going to preserved for the long term. I smoke it about 170 degrees for about 5 hours. I use beef round roast which is very lean. Here's a video that shows my process:jerky should not really be over much of any heat; the goal is to dry it out, not cook it. and if you plan to store it without refrigeration it needs to be nearly fat free since that will go rancid.
Need to try this! Awesome idea. I've always gone straight from marinating into the smoker.Also, I'll throw this technique out there: You can put the beef slices on racks inside the fridge overnight and they will dry out to a certain extent. I have a couple of wire cooling racks (used for bread, cakes etc) and they're great for keeping the jerky off the bottom of the pan so that both sides dry out in the fridge. So I might have to use this technique to pre-dry the meat for a day before smoking it.
I'll post here when I make this batch.