Skip to main content

I'm making jerky so I've got 6 lbs of top sirloin sitting in the refrigerator. I was going to get eye of round or london broil but they were out. Butcher suggested the top sirloin which was on sale and cheaper than the london broil. Also, said he uses top sirloin with his jerky and said I'd like it. We'll see.

I had my butcher slice it 3/8" thick with the grain about 6-7" wide so he wouldn't have to spend a lot of time on it. I'll cut them in strips tomorrow (that's what the Forschers are for) and begin marinading/cure. I'll let you know how it turns out. Probably smoke on Sunday or Monday.

Obviously using the GLH method (see top of Jerky forum).
Original Post

Replies sorted oldest to newest

I had 6 lbs of top sirloin, which seemed to have a bit more fat than London Broil. When I cut away the fat and straglers, I wound up with about 5.5 lbs of beef. Slices were about 3/8", and I cut them into strips for jerky.

I've used this recipe with good results:

3/4 cup of soy sauce
3/4 cup Yoshida Teriyaki sauce
1/2 cup of brown sugar
1/4 cup of honey
1/4 cup of molasses
1/4 cup of Worcestershire sauce
2 tablespoons of garlic powder
2 tablespoons of onion powder
2 tablespoons of canning salt
1 tablespoon of red pepper flakes
1 tablespoon of black pepper
3 teaspoons of Morton® Tender Quick®
1 teaspoon of powdered cayenne pepper

The recipe above is for 5 lbs so I roughly increased the ingredients by 10%. I use Tenderquick as a precaution. Pour the mixture over the beef strips in a large bowl, using your hands turn and toss the meat to thoroughly coat them. Soak the meat for two days in the fridge, turning the meat twice daily. Dry or smoke at a low temperature, below 200 degrees, above 160. Again, use the GLH method described at the top of this forum.
Originally posted by d. merrell:'ll do good with that recipe and the top sirloin. The recipe is real similar to one I have used for 15+ years only I use the same amount of water or apple juice as the soy, teriyaki and worcestershire. I have used the same brine on beef, deer, antelope,carribou, elk, black bear, and pork loin for jerky. Probably nearing 2,000 pounds over the years. For beef, I use any of the round cuts or sirloin, in select if I can get it. It has less marbeling and is cheaper. Just bought a whole case of top round for $2.28/#. I also lay all my meat flat on the racks. I feel less of the brine drips off and more is evaporated leaving more flavor. It does take longer than hanging, but it works for me.


Images (1)
  • DSCN0585_800x600
I just finished 5.5 lbs in my Elite. Net just under 4 lbs. Best batch yet. Delicious. GLH method, but I dumped moisture every 40-45 minutes or so. Cooked at my lowest temp yet, 180*, all the way, over 6 hrs. Plenty of smoke. Texture very good. At higher temps, the meat gets more brittle. This had better chew. A worcestershire, teriyaki smokey flavor with just a light bite. I'm pleased.

While I like this flavoring very much, I'm looking to go with straight teriyaki or garlic next time or half and half. Figure I'll try the apple juice with the garlic. See how it turns out. Expecting a sweet garlic taste.
Last edited by pags

Add Reply

Link copied to your clipboard.