BEEF JERKY How to - Pellet vs Dehydrator 

In this video I show you my method for making beef jerky when we make 10 pounds cut from whole eye of round roasts. 5 pounds in the dehydrator and 5 pound in the smoker. I also show you the jerky marinade recipe that I have been using for over 20 years and marinade of beef over night before we get them on the cookers. The dehydrator was set to 160f and the smoker around 165-170f both using hickory smoke for flavor. After 6 or 7 hours the beef jerky came off the dehydrator and smoker, once cooled to room temp they went into sealed bags overnight to equalize the moisture content between the larger and smaller pieces of meat. Then they are ready to enjoy! I always recommend making a large batch because it goes fast! Store in a sealed bag in the fridge for up to a week or in the freezer for longer periods of time to be safe.
If you give this recipe a try, let me know what you think in the comments!
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