Eye Of Round Beef Jerky - Tiktok 7253541850143804715 -

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Check out the video for Eye Of Round Beef Jerky posted by creator @tiktok_media (TikTok Media). This video has reached over 764,969 views, 57,109 likes, and 16,266 shares on TikTok.

Viewers and creators exploring Eye Of Round Beef Jerky have highlighted several interesting perspectives: According to user @anchorseasoning: “Part 1: Beef Jerky! Im using an eye-round roast, some of my BBQ rub, worcestershire sauce, chiavettas and soy sauce. Butcher your roast, cut in 1/4” thick slices, add to the marinade and refridgerate for 24 hours. Part 2 tomorrow!”. According to user @dinewithdunn: “Rosemary Maple Whisky Beef Jerky 🔥 Ingredients - 2LB Eye of round steak or any lean cut of beef - 1/3 cup pure maple syrup - 1 - 2 shots of your favourite whiskey - A sprig of Rosemary - 1/4 cup soy sauce - 1 tbsp sesame oil - 1 tbsp chili flakes - 1 tbsp smoked paprika - 1 tbsp garlic powder - A few slices of ginger - A little bit of thyme Instructions Trim off any silver skin or fat from your beef. Place it in the freezer for a half hour to firm up a bit so it is easier to slice. Slice up the beef and marinate for 24 hours. place the strips on a wire rack, hit them with a little bbq seasoning and place them in the oven or on the smoker at 200 for about 5 hours depending on the thickness of your slices. The beef jerky is done when it is leathery to the touch and bendable.”. In another post by @cookingintheyard: “Dr Pepper Beef Jerky Recipe ⬇️ Ingredients 3-3.5 Lbs Beef Eye of Round 1 L Dr Pepper 1/2 C Soy Sauce 1/4 C Worcestershire Sauce 2 TBSP Brown Sugar 1 tsp Black Pepper 1 tsp Garlic Powder Instructions - Trim off any visible fat and slice the beef into 1/4″ thick strips against the grain. For easier slicing, freeze the beef for 30–60 minutes beforehand. - In a large bowl or zip-top bag, combine Dr Pepper, soy sauce, Worcestershire, brown sugar, black pepper, garlic powder, onion powder, smoked paprika, and red pepper flakes, if using. Stir well to dissolve the sugar. - Add the sliced beef to the marinade, making sure all pieces are coated. Seal and refrigerate for 12–24 hours. Flip or mix it once or twice during the marinade time for even coverage. - Remove the beef from the marinade and pat the strips dry with paper towels. This helps the jerky form a proper bark and reduces excess sugar from burning. - Preheat your smoker to 165–175°F. Use a mild wood like cherry, apple, or hickory. Lay the strips directly on the smoker grates or on jerky racks, making sure they don’t overlap. Smoke for 3–4 hours or until the jerky is firm, dark, and bends without breaking. -Let the jerky cool completely on a rack. Store in an airtight container or vacuum-sealed bag. It’ll keep in the fridge for up to 2 weeks, or longer in the freezer. ############################”.

Expanding on discussion topics around Eye Of Round Beef Jerky offer further context: As noted by @burnt_pellet_bbq: “The best snack: Beef Jerky Recipe • trim all of the fat off of a partially frozen 2-3 lb eye of round roast, then slice it in half the long way. • Cut slices into 1/4 inch thick pieces • Make marinade out of > 1/4 cup Korean BBQ rub from spiceology > 1/2 cup Bachans > 1/3 cup brown sugar > 2 tbsp ginger paste • Combine slices of meat and marinate in a ziploc bag and let it marinate for 12-24 hours • Smoke at 165F for 6 hours until it becomes translucent and you can easily pull it apart”. In another post by @chaucuisine: “Old Fashioned Beef Jerky Spicy, Smoky, & Savory! What else can I say 😮‍💨 INGREDIENTS: - 2-3 lbs of beef (eye of round or London Broil cut) cut into ⅛ inches thick slices First seasonings -1 Tbsp onion powder - 1 Tbsp garlic powder - 2 tsp pepper Marinate sauce - ½ cup brown sugar - ⅔ cup low-sodium soy sauce - ½ cup pineapple/orange juice - ⅓ cup balsamic vinegar - ¼ cup teriyaki sauce - ¼ cup Worcestershire sauce - 1-2 Tbsp liquid smoke Second seasonings - 1 Tbsp garlic powder - 1 Tbsp onion powder - 2 tsp pepper - 1 Tbsp red pepper flakes - ¼ - ½ tsp of cayenne pepper (optional) INSTRUCTIONS: 1. Season the beef with the “first seasonings”. Refrigerating for at least 30 minutes to an hour 2. Combine all ingredients for the marinade sauce. Add it to the seasoned meat, and mix evenly with your hands. Refrigerating for at least 3 hours or overnight is best! 3. Drain your meat, then coat it with the “second seasonings” all over, right before the dehydrating step. This is a must! It will seal all the flavor and give you the best-looking jerky afterward. 4. Arrange all meat slices on the racks of a dehydrator 5. My dehydrator temp is at 158°F, and it takes around 5:30 -6:30 hours. 6. Depending on the jerky thickness and dryness level, adjust the time to your desired result! 7. Can last 1 week in an airtight container or 6 months if vacuum sealed! 8. Enjoy!”. Creator @cooking_with_fire: “Smoked beef jerky”.

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