with All Things Barbecue.

And today, we're smokin' up some beef jerky.

The cut of beef we're using

to make our beef jerky

is eye of round.

And whichever cut you decide to use,

you'll wanna make sure it's nice and lean,

which is what makes eye of round ideal.

Bottom round is a good option, as well.

I've partially frozen this roast

so our jerky will slice thin and even.

Before we slice it,

we'll just remove any excess fat from the outside.

We're using our LEM slicer set to number two

to get nice thin slices.

If you're doing this by hand at home,

you'll wanna shoot for about an eighth-inch thickness.

Next we'll slice these in half

just to make nice bite-sized strips.

We're gonna be making

two different flavors of beef jerky today.

Each one is going to utilize

an LEM Backwoods jerky seasoning.

And these are really cool

cause they've got all the seasonings you need in there,

as well as a cure packet,

with pink salt for you to cure the meat.

Our first flavor profile

is the cracked pepper.

We're also gonna complement that

with some Oakridge Barbecue Santa Maria seasoning.

And this has got really great savory flavors.

It's gonna back up that black pepper,

you're also gonna get some garlic and some onion on there.

Now our second flavor profile

is gonna be a sweet and spicy Asian jerky.

We'll be using the sriracha jerky seasoning,

as well as R Butts R Smokin' Ozark Heat.

And I've chosen this rub because

I think the honey sweetness is really going to complement

the heat of the sriracha pepper.

To prepare our jerky seasonings,

we'll be combining the seasoning,

as well as a little bit of the curing salt

and some water in a bowl

and whisking to help dissolve.

The first ingredient in all of these packages is salt.

So essentially what we're doing now is creating a brine.

Go ahead and combine your beef slices along with the brine

in a zip-top bag and throw that in the refrigerator.

The specific amount is going to depend on

how big of a roast you're working with.

Each of these packets is designed to be used

on five pounds of meat.

In the instructions on the back will tell you

how to cut that down if you're doin' less meat.

Now it's recommended that you soak the beef

for at least eight hours.

We went ahead and left it over night.

With the beef seasoned and ready to go,

it's time to get them on the jerky racks.

As you place the strips on the racks,

be sure to leave a little air in between each strip

so that the smoke can work its way around the meat.

It's also a good idea to give

a little buffer around the edges

where the heat can be a little more intense.

With the strips in place,

we'll hit the tops with a little bit of seasoning.

We're smoking our beef jerky on

Yoder Smoker's YS640 Pellet Smoker set to 200 degrees.

We'll set our pan and our racks

to the right side of the smoker

and to the left we'll add an amazing tube smoker

for additional smoke flavor.

We're using a 50/50 combination of cherry and pecan pellets,

both in the tube smoker and in the Yoder.

We're smokin' about four pounds of beef jerky right now.

And with this size load,

we're looking at probably

three to three and half hours total.

An hour and a half into the cook,

we'll rotate the racks top to bottom.

The bottom rack tends to cook a little slower,

so this one's sure that everything finishes

about the same time.

Around the three hour mark,

you'll wanna take a peak

and see how everything's looking.

You can see that the jerky's takin' on a much darker color

and is slightly shrunk in size.

When you take the jerky off the rack,

it easily wants to come apart if you pull on it.

But it still has some flexibility.

It's not totally crisp.

And that's all there is to it.

Just bag it up and hand it out to your friends.

Thank you guys so much for watchin'.

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If you have any questions or comments,

or if there's anything you'd like to see me cook,

let me know in the comment section down below.

For more recipes, tips and techniques

you can head over to thesauce.atbbq.com.

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