Peppers still going in the dehydrator but I prepped the meats.
Got a 4lb top round roast and sliced it about 1/4" thick. Tossed it in a wet brine with brown sugar, cider vinegar, salt, pepper, onion and garlic powders, chili powder, cumin, worcestershire sauce, some other chit I think. That'll sit overnight, then grind the dried peppers to dry rub the beef strips.
Anyone make jerky here? I'm not sure if I should smoke it for an hour or two first and then put in the dehydrator or just put it straight in the dehydrator. Seems the unit is sitting around 150, so it's safe/cooked with enough time but I'm tempted to smoke it first for more flavor.
danmdevries wrote: