"Dimitri" wrote in message
om...
Last week Vons (Safeway) had "London Broil" (top round) on sale in the
family pack 2 4+ pound packages later I decided to continue with my
jerky
experimentation using a Char Broil Water Smoker (Electric)

Here's how it went.

1. Partially freeze the beef
2. Trim and slice into strips about 1/4 inch thick as best you can.
3. Lightly pound each strip with a metal meat tenderizer (flat metal
hammer with points).
4. Marinate overnight in the fridge in the following:

1 1/2 cup Lee & Perrins
1 1/2 cup Soy sauce.
1 T Garlic powder
2 T Granulated Onion ( Ok I like onion)
3 Packets of Splenda
1 1/2 t. Black Pepper
1 t Pico De Gallo (dried ground Mexican red chilies) I suppose
Cayenne is the same.

5. About 6 AM I found every rack in the house and laid out the beef
onto
the 2 smoker racks +.
6. Loaded the smoker and removed the water pan (well the pan came out
first)
7. The very top rack (2 oven racks set at 90 degrees to each other) sat
on top of the smoker so the lid would not seat.
8. Added 1 large chunks of mesquite onto the coil. set the lid on top
of
the racks then placed 4 (each at 90 degrees to each other) wooden
chopsticks
to raise the barrel a little on the bottom to allow air to circulate.
9. Set an instant read into the top rack so the face was showing.
10. Turned the thermostat to low until the circulating air/smoke read a
little over 100.
11. Went to a party (one more chunk of wood before I left) - came back
around 8:30 to perfectly dried and not cooked jerky.

Tasty!

Better than the last several batches - nice texture and flavor.

Dimitri

Jerkey! what a good idea, was that 100F or 100C?? Do I need to cold smoke
jerkey or can I do it on my BBQ with one burner on low and the jerkey on the
other side? I don't think I saw anything about jerkey on the FAQ. Please
help I'm dying to try this tommorow! Cheap cut suggestions?
Thanks,
Harry