Decided to do Jerky today. Four pounds flank steak, Hi Mountain Jerky seasoning
1/4" slices.
(http://i91.photobucket.com/albums/k298/Thegozzzz/BBQ/Jerky_1.jpg)
After 2 hrs smoke with hickory steady 200 degrees with pid
(http://i91.photobucket.com/albums/k298/Thegozzzz/BBQ/Jerky_3.jpg)
(http://i91.photobucket.com/albums/k298/Thegozzzz/BBQ/Jerky_5.jpg)
Loaded into dehydrator for 2 hour dry
(http://i91.photobucket.com/albums/k298/Thegozzzz/BBQ/Jerky_6.jpg)
(http://i91.photobucket.com/albums/k298/Thegozzzz/BBQ/Jerky_7.jpg)
Finished, I prefer my Jerky moist and chewy, not crunchy dry. four pounds reduced
to 1 1/2 pounds.
(http://i91.photobucket.com/albums/k298/Thegozzzz/BBQ/Jerky_9.jpg)
Oh Yeah, a little personal seasoning goes along with the process
(http://i91.photobucket.com/albums/k298/Thegozzzz/BBQ/whiskeycigar.jpg)
W E L C O M E to the Forum Lemasters!
That is some great looking jerky you have there!
We were having a discussion about Rye whisky just the other day.
Great looking jerkey!!!Rye whiskey looks great, how does it taste!!!
Tim
Welcome aboard! That's about the best first post i've seen here - well done and i think you'll fit in just fine!
Welcome to the forum... you have been lurking for a while I can tell ;)
Nice looking jerky, not into cigars or whiskey but a sip of Remy Martin is nice on a cold winter night.
For a soy based jerky here (http://suburb.semo.net/jet1024/recipes/soy-jerky/soy-jerky.html) is the recipe I pried from the warm hands of NePas and tweaked it to my taste.
John
Looks great and welcome aboard.
SIA