Tweet
I have had enough people bugging for Habanero jerky that I went out and bought 55# of choice top round roasts. I was in Sam's Club and went thru the meat dept and saw a big sign Top Round special $2.50 / #. Soooo, I cleaned them out. 
Went home with 14 roasts. Made 8# ground round, 6# beef chunks, and 6# cubed. The remainder got sliced 1/4 inch thick for jerky. Out of the 35# sliced for jerky, I got .95# fat trimmings. 
Pretty well trimmed at Sam's Club. Thursday I brined 15#. Kept it in brine 48 hrs. Today took out of brine and lathered the jerky up with fresh ground Hananero Pepper @ 1tsp / # of meat. 
Put in smoker at 140 for two hrs with apple and oak for the smoke. Then went to 155 for two more hours of smoke. Went to 165 and 180 till done. About 9 hours total.
Here it is chillin' out waiting to get bagged. Made 14 half pound bags.
2012-04-28_17-00-30_286 (Custom).jpg
2012-04-28_17-00-42_903 (Custom).jpg
2012-04-28_17-01-07_613 (Custom).jpg
The other 20# is in brine and will get smoked on Monday. Jalapeno, Garlic and Black Pepper for that batch.
Went home with 14 roasts. Made 8# ground round, 6# beef chunks, and 6# cubed. The remainder got sliced 1/4 inch thick for jerky. Out of the 35# sliced for jerky, I got .95# fat trimmings. Pretty well trimmed at Sam's Club. Thursday I brined 15#. Kept it in brine 48 hrs. Today took out of brine and lathered the jerky up with fresh ground Hananero Pepper @ 1tsp / # of meat. Put in smoker at 140 for two hrs with apple and oak for the smoke. Then went to 155 for two more hours of smoke. Went to 165 and 180 till done. About 9 hours total. Here it is chillin' out waiting to get bagged. Made 14 half pound bags.
2012-04-28_17-00-30_286 (Custom).jpg
2012-04-28_17-00-42_903 (Custom).jpg
2012-04-28_17-01-07_613 (Custom).jpg
The other 20# is in brine and will get smoked on Monday. Jalapeno, Garlic and Black Pepper for that batch.
Comment