Just finished up a 4 pound batch of Jerky. I used the Hi-Mountain Original seasoning & cure again. I cut down on the spices this time and Its just right, not to salty.
(http://i995.photobucket.com/albums/af75/Keymaster_2010/003-22.jpg)
(http://i995.photobucket.com/albums/af75/Keymaster_2010/002-38.jpg)
(http://i995.photobucket.com/albums/af75/Keymaster_2010/001-44.jpg)
Jerky slabs! ;) They look great. Love the color.
WOW that looks so good can you share smoke time and temp i aint never made jerky in the DBS yet that post is making me hungry great job
Nice looking jerky. Those are keepers for sure.
Wow looks great, nice job. :D
Quote from: SL2010 on December 26, 2010, 03:41:24 PM
WOW that looks so good can you share smoke time and temp i aint never made jerky in the DBS yet that post is making me hungry great job
You bet SL2010, I actually followed the directions for once in my life. It calls for you to heat your smoker up to 200° F and smoke for two hours or until IT reaches 165° F. It actually took four hours as it is so windy and cold my smokers average Temp was about 165°F. Last time I used Hi-mountains mix I did a hour at 100°F and a Few hours at 140°F and bumped it up to 170 for a few hours, I cannot tell the difference from the short smoke and the long smoke ;D
Well it came out looking great do you have your own slicer the cuts look great i am google-ing slicers right now thanks for the come back
Quote from: SL2010 on December 26, 2010, 04:38:53 PM
Well it came out looking great do you have your own slicer the cuts look great i am google-ing slicers right now thanks for the come back
This time I purchased the meat sliced but I do have a slicer ordered from cabelas which will arrive around the 3rd of January. Heres a stock photo
(http://i995.photobucket.com/albums/af75/Keymaster_2010/slicer.jpg)
Dang watch your fingers thats a machine there
Nice looking jerky!!
Dang, jerky looks awesome!
Nice jerky and slicer