smokin jerky with the WSM - BBQ Central

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Old 06-16-2014, 02:38 PM   #1
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smokin jerky with the WSM

what cut of meat would you use to make beef jerky on a WSM
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Old 06-16-2014, 03:17 PM   #2
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Depends on the budget. Top sirloin is wonderful...Top Round will work good too. Bottom round and eye of round are passable for the economy minded. Thats as far as I sink. Would avoid chuck since it tends to the fatty side which aint a good trait for jerky. Do you plan to dehydrate or cook it?
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Old 06-16-2014, 03:45 PM   #3
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Well since he mentioned a WSM, I take it as it is getting smoked.
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Old 06-16-2014, 06:34 PM   #4
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jerky

Yes I plan on using the smokey mountain
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Old 06-16-2014, 10:18 PM   #5
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Excuse rude yankees. Figgered it would be smoked. What temps are we going to try to maintain? Most jerky happens around 140-150 which are "dehydrating" temps as opposed to cooking temps. Much above that you may have something which tastes good..but might have trouble labeling it as jerky.Have you got a system to keep the heat down and or be able to control it during the drying/smoking cylce?
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Old 06-17-2014, 02:49 PM   #6
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Recently , I made beef jerky with London Broil. It came out delicious. Tender and seasoned just right! My family tore it up. Good job dad.
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Old 06-17-2014, 08:23 PM   #7
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Yeppers..great choice. Tom Thumb runs it for 2.99 occasionally and it turns me into a greedy goose on a buying spree. They also pass it off as flank steak sometimes but I cant tell it from Top Round..which is a good thing. I got a hot tip from a fellow who used to be in the business. He say use beef pectorals...described where to buy them and say how big they are ect. Pure lean. I just googled up and it seems to another word for brisket. They call him Maytag because he is always agitating folks.
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