The BBQ Guru and Caldera Smoker User Discussion Forums

[BBQ Bob Trudnak]

I make jerky from all types of meat in all different ways. My Jerky making sessions are always experiments with flavors and different cuts of meat. On Saturday I went to the butcher and found a 20# Top Round Bundle for 1.69/lb. as opposed to Top Round steaks for $4.15/lb. This bundle had very little fat, the butcher trimmed it for no charge and I sliced it into 1/8" slices and marinated for 24 hours.

Marinade:
1 bottle of General Tso's Chicken Sauce (Ethnic Foods)
1 bottle of Kikkoman Stir fry sauce
3/4 of a large bottle of Soy sauce
3/4 bottle of Griffens Sweet and Spicy Wing Sauce ( substitute any sweet and spicy wing sauce)
1/4 cup of Homebbq.com Beef Rub
palm full of Kosher salt (other ingredients have plenty of salt)
1 tablespoon Black pepper


Slice meat into 1/8" pieces and let marinade for 24 hours in gallon size ziplock bags.

Set smoker to 140°F with Guru and light a couple of pieces of lump. Throw the lit pieces on top of your piled unlit charocal and let the Guru bring the smoker up to temp.

I used 2 chunks of Hickory and a stick of Cherry.

Place meat on racks and shake both sides with Dizzy Pig Cowlick Steak Rub.

Let smoke dry for about 10 hours or until meat looks dry but is still plyable.

Flip jerky on racks every 3 hours. Some jerky pieces may be ready before others. Pull them and place on towels. Once your jerky is done let sit overnight on paper towles and store jerky in the fridge in paper bags.

BBQ Bob

[Chuck Dugas]

Bob,
I plan on doing beef jerky and I've read many temps using the guru.
My question is what temp should use?185.200,or 140? Fred said 185 in his recepie.
Thanks for any help.
Chuck.

[BBQ Bob Trudnak]

If you can use 140°-150°F then do it. I feel that my jerky come out more cooked than dried at higher temperatures.

Thanks, Bob

[Chuck Dugas]