Here I Go

Started by ddtdustin, August 17, 2014, 12:09:38 PM

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ddtdustin

I just thought I might share a little this afternoon so as the subject says here I go



Bottom Round Roast


Sliced and ready for Seasoning/Cure
5/32 thick
5lbs 11oz


Excalibor Colorado Seasoning with Hickory Smoke Powder, 1/4 cup/5 lbs
Excalibor Sure Cure 6.25%, 1 tsp/5 lbs


In the refrigerator overnight


Hung with a toothpick and ready for drying


130 for 2 hours with Hickory Smoke
140 for 2 hours
150 for 2 hours
160 for 3 hours


Yield 2lbs 4oz

Quarlow

Mmm yummy. Nice looking jerky.
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One Big Easy, plus one in a box.

Saber 4

That's going to go quickly, of course you can always make more.

watchdog56

Nice idea with the toothpicks

renoman

I like the toothpick idea too.

Smoker John

Nice job on the jerky
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Tenpoint5

If you don't have enough smoke flavor. You don't need to add more time. I would suggest applying the smoke during the second stage (2 hrs @ 140). That way the meat has a chance to hang and dry before you add the smoke. It does look good!
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