Beef Jerky

[Dougr]

Last spring my local butcher had Corned Beef on sale for St. Patty's Day. I bought one, had him trim it up and slice it for me (cross grained). I soaked the strips in water to leach some of the salt out. I use a Soy Sauce based marinade. In my opinion, and everyone else who tasted it, in a blind taste taste, it is preferred over the jerky I make with the eye of the round roasts. I smoke it using the Smoke Boost Feature and with Knotty Wood's Almond Cabernet pellets.

Has anyone else tried using Corned Beef for your Jerky?

 

[Photoman]

How long did you smoke it for and what temp?

 

[Dougr]

How long did you smoke it for and what temp?

I use smoke boost (180°) for the entire cook. Depending on the thickness and quantity, I usually cook it for somewhere between 2 - 3 hours. It also depends on how soft or hard you want your jerky. Just keep checking it.