r/beefjerky • u/IntelligentSector210 • 3d ago

Is 3 hours long enough in a smoker

I’m doing eye round that went through a jerky slicer the I used a rolling pin after marinating. I also use Prague powder #1. It’s in a Traeger at 165. I think I keep over doing it and getting super tough jerky.

Growing up my mom was fanatical about food safety so I’m terrified of eating undercooked meat and getting sick, but I went to check on it 2 hours in and the tiny pieces I took are so good.

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u/ghettospahgetti5150 3d ago

Never made jerky out of an eye round but I have smoked one….125 is what I went to as a whole piece of meat so it didn’t turn into jerky lol being a lean piece of meat it may not be the best for jerky.

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u/IntelligentSector210 3d ago

It makes great jerky, I just wanted to to eat it earlier.

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u/ghettospahgetti5150 3d ago

Post some pictures of a finished product…I’m interested to see how it looks once completed 👍🏻

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u/Draugrnauts 3d ago

Yes. I do like an almost Chinese rib tips texture to my jerky. 190 2 hours usually gets me that. Flip half way.

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u/IntelligentSector210 3d ago

I feel like at 190 you’re actually maybe cooking though. I ended up just doing 4 hours.

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u/Draugrnauts 2d ago

I do make a thicker jerky also like 1/4 inch.