I picked up a 12 pound piece of sirloin tip. I'm not a butcher, so I have no idea what cuts this is turned into. Guess I'll be looking for some YouTube videos for guidance. it says on the package to cut it into round steaks. It looks very lean. Maybe cut it into thirds, make some jerky and have some for roast beef sandwiches. I can never load a pic from my android device in a timely manner, so here's one, hours later. I'll trim a roast off, and use the rest for jerky, smoked on the kamado.
I smoked a 5 pound sirloin tip roast last year, made french dip sammies out of it chopped up a little garlic and onion real fine and sauteed in EVOO and let cool, brush a little EVOO over roast and apply garlic / onion mix Rub 1 Tbls kosher salt 1 Tbls Crushed black pepper 1 teas thyme 1 teas sweet paprika 1 teas cumin a little mccormick's montreal steak seasoning a little tatonka Dust Applied Rub and refrigerated over night Injected a small amount of beef broth before cooking cooked at 225 degrees to a IT of 135, just over 2 hours 5 pound Sirloin tip roast
Yes, Sir, I have made beef jerky before, about the same number of attempts as I have fingers on one hand, seems to get better at every attempt. I did it a few times on a electric dehydrator, a few times on the ceramic cooker. I'm about to do it again. What do you think about sirloin jerky? Always looking for new marinades and techniques. Right now, i'm using a small charcoal fire and wood chips, contained in a coffee can, that is burning inside my ceramic cooker. Maintaining 170f-200f.
Can you guys shed some light on making jerky? I would like to try on my pellet smoker, I don't know anything about making it.
it's pretty easy. you marinate thin strips of meat, less fat the better. Put the strips on your smoker at 170-200 more or less untill they bend and crack, but don't break.
I use a recipe for marinade I came up with when I started making jerky. It changes a bit every time, depending on ingredients, and how I'm feeling. I use soy sauce, molasses, five spice, hot Chinese mustard, usually a hot pepper powder ( recently ghost chili powder), garlic, and whatever else I feel like adding. Cut it in thin strips, and marinate it, at least overnight. Then I smoke it over charcoal and cherry, apple, or hickory. I finish the drying in my dehydrator. I use the meat tenderizer on the flat side to pound the meat thin if the cuts are too thick. That works really well. I use venison, but I've used goose breasts for jerky. I've never made jerky from beef. I almost always have some venison in the freezer.
You sure were but it's all good lol. I figured you get annoyed from newbies asking lots of questions.
