Bought some very thin sliced beef from the market and decided to give the jerky a test run before hunting season comes around. Wanted to try and pick a favorite flavor and try to perfect the recipe for game meat.
(http://i1284.photobucket.com/albums/a563/tuffsstuff/IMG_20130309_224551_zps955d0e49.jpg)
Slicing the meat into strips
(http://i1284.photobucket.com/albums/a563/tuffsstuff/IMG_20130309_232825_zps7753d1e3.jpg)
Pat dried before cure was added. I used the Hi Mountain variety pack which has 5 flavors. We only used 3 for this test.....cracked pepper and garlic, cajun, and hickory.
(http://i1284.photobucket.com/albums/a563/tuffsstuff/IMG_20130311_105848_zps34a97dd5.jpg)
Cured for 24 hours and decided to cold smoke the jerky for 2 hours along with some homemade mozzarella cheese. After the cold smoke, we removed the cheese and brought the smoker oven online.
(http://i1284.photobucket.com/albums/a563/tuffsstuff/IMG_20130311_160854_zps6ac8f941.jpg)
Jerky turned out tasty, but not magical. I liked the cracked pepper the best, but will give it a couple days to really get the flavor soaked in.
Well it looks good.
Now you get to eat what you made and try it again with adjustments.
The adventure has just begun.
Looks good
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Looks tasty!
Looks really good, those skinny strips.