I have a little side hustle selling jerky at my pool leagues. I do use pellet smokers. Having a slicer makes all the difference. I have the Cuisinart Kitchen Pro and a Weston Jerky slicer. The Weston is my favorite and much faster, and you don't have to put meat in freezer with the Weston.
Homemade is always better than commercially produced. Just find a good marinade, let the beef soak for 24 hours and never run the smoker above 185 degrees. Also use Eye of Round cut across the grain
Excellent video. Thanks for the instructions and new idea to try.
I’m glad you liked it. I hope you get a chance to make it soon.
I have a little side hustle selling jerky at my pool leagues. I do use pellet smokers. Having a slicer makes all the difference. I have the Cuisinart Kitchen Pro and a Weston Jerky slicer. The Weston is my favorite and much faster, and you don't have to put meat in freezer with the Weston.
I appreciate the information. I’m going to look into both. I’m becoming more and more interested in the jerky slicer.
Homemade is always better than commercially produced. Just find a good marinade, let the beef soak for 24 hours and never run the smoker above 185 degrees. Also use Eye of Round cut across the grain
I haven’t made it in a smoker yet. I bet that is delicious. What smoker do you own? I have been thinking about getting one.
@@FunnerToDoIt As of now I have a pellet smoker and for jerky is good enough. My ultimate goal is to get an offset smoker and up my game to large cuts