Hey Jaeger

[tsquared]

Just wanted to say thanks for the advice on making jerky you  gave me a few weeks ago. Finally got around to using up some round roast from the freezer with some Hi-Mountain Garlic and black pepper. I sliced with the grain as I like the chewy stuff. basically just followed their directions and it came out great.I did the whole thing in the Bradley and it turned out fine. Between the jerky and the salmon strips, the 5 o'clock munchies while I'm making dinner are well under control!
Tom

[oguard]

Tom where did you find the Hi mountain seasoning? On line or at a store here in Canada

<b><font face="Comic Sans MS"><font size="4"><font color="blue">KEEP ON SMOKIN</font id="blue"></font id="size4"></font id="Comic Sans MS"></b>[8D]

<font face="Comic Sans MS"><font size="2"><font color="blue">Mike</font id="blue"></font id="size2"></font id="Comic Sans MS">

[tsquared]

Here in Victoria I got it at Island Outfitters on Douglas Street. They probably ship but I'm not sure. The only thing they don't have that I want is the buckboard bacon cure.
Tom

[jaeger]

Tom,
I'm glad your jerky turned out! I haven't tried the garlic pepper but it sounds good. Another thing you should try is turkey jerky. It is even easier than beef jerky. I usually just use turkey tenders and slice maybe a little thicker than beef jerky. Sometimes I find boneless turkey breast on sale and this works just as well. Give it a try! The salmon strips sound really good. May have to try those soon!




Doug