I just thought I might share a little this afternoon so as the subject says here I go
(https://lh6.googleusercontent.com/--vBUA_IdIj0/U_DtvaOi-GI/AAAAAAAABSY/_yLV8bQMrlo/w325-h577-no/IMG_20140815_194315296.jpg)
(https://lh3.googleusercontent.com/-q9xhY44JD4s/U_DtnUOnJkI/AAAAAAAABSI/s3F51qTcIGw/w325-h577-no/IMG_20140815_194336979.jpg)
Bottom Round Roast
(https://lh6.googleusercontent.com/-QBLiF5jrz_I/U_DtkNDLRnI/AAAAAAAABSA/aLUGEAEPhD8/w325-h577-no/IMG_20140815_201415143.jpg)
Sliced and ready for Seasoning/Cure
5/32 thick
5lbs 11oz
(https://lh3.googleusercontent.com/-1w0QnDUudrI/U_Dt8curLYI/AAAAAAAABSo/5Es7pJX5Vyc/w1025-h577-no/IMG_20140815_202537133.jpg)
Excalibor Colorado Seasoning with Hickory Smoke Powder, 1/4 cup/5 lbs
Excalibor Sure Cure 6.25%, 1 tsp/5 lbs
(https://lh6.googleusercontent.com/-7xPJxIW-Xg8/U_Dtvde6fWI/AAAAAAAABSU/WaYe2UVhS48/w325-h577-no/IMG_20140815_204003678.jpg)
In the refrigerator overnight
(https://lh3.googleusercontent.com/-Junoqy1lpsQ/U_Dt8FgitGI/AAAAAAAABSk/MlrMFXJB2ZA/w1025-h577-no/IMG_20140816_100915751_HDR.jpg)
Hung with a toothpick and ready for drying
(https://lh4.googleusercontent.com/-f3qdaxgaoA0/U_DuAh8zA_I/AAAAAAAABSw/hde9nqZRnGQ/w325-h577-no/IMG_20140816_185157726.jpg)
130 for 2 hours with Hickory Smoke
140 for 2 hours
150 for 2 hours
160 for 3 hours
(https://lh4.googleusercontent.com/-93PTN1IiLpc/U_DuC_T2UUI/AAAAAAAABS4/zLPyMmI6ZxY/w325-h577-no/IMG_20140816_205705812.jpg)
Yield 2lbs 4oz
Mmm yummy. Nice looking jerky.
That's going to go quickly, of course you can always make more.
Nice idea with the toothpicks
I like the toothpick idea too.
Nice job on the jerky
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!