I did my fourth batch of jerky Monday using half Hi Mountain Bourbon BBQ/half Mandorin Teriyaki. Raley's was out of "eye of round" so I tried 5.5 lbs. of "london broil", sliced 1/4" with the grain. Quartered the meat and let it set in the cure for 48 hrs. in the refrigerator.
I used the GLH method on jerky rods. Preheated my Elite to 250* for an hour, then dropped the temp down to 190* when I put the meat and 8 oz. of hickory into the smoker.
After 4 hrs, I took the jerky out and spread it on paper towels and patted them dry. Let the jerky air for 90 minutes. Placed the jerky in plastic bags and into the refrigerator over night.
I saw someone on the internet selling 3 oz. of jerky for $19.95(not counting shipping). Since the london broil was on sale,
I did 5.5 lbs.(before the shrink) for about the same price.
It was the best jerky so far. Tasty and perfect texture. Thanks everyone on the forum for all the help.
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