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Well I must say my first batch of jerky was pretty successful. I got all the ingredients the night before. I actually found and "eye of round" at the store. She was spendy. I also picked up some flank steak. In the future I think I will just go with flank, it is mostly flat already and makes nice strips. I then made my marinate. I also went with Guinness beer for my dark beer mix. After blending everything Then put everything in the fridge overnight. I also decided to smoke using mesquite pellets. I had a little problem starting it. Just an FYI, after it smoke it will go on a cycle where it smokes every 3-5 minutes. Just leave it alone the Traeger computer knows. I let it cook for 5 hours total, with me rotating the meat half way through. When I pulled it off I ate a piece and it was super peppery. After putting it in the fridge to cool the intense pepper taste went away. I think it was just the heat causing it. Pretty impressed, love the flavor and it came out perfect. Can't wait to try out another recipe or just tweek this one some. I will try to post some pictures of the meat later as well.
I prefer a thinner, typically very dry jerky. Robertson's real beef jerky (sold as Love's real beef jerky in gas stations as well) is pretty good stuff. Very light on seasonings though. The same gas station sells one other brand that's more seasoned and a slight bit thicker cut. Can't recall the brand off hand though. Makes me want to stop and grab a jar, and pick up some Hi Mountain jerky seasoning at Fleet Farm to do so of my own stuff
Some pineapple juice would be good I bet. The best thing about making your own is you can season to your taste. I have a big bag of mequite chunks that I'll probably never use. Might just toss it in the fire pit when used this summer. I just prefer about any other good smoking wood. Hickory, Apple, Cherry, Pecan, etc