My first attempt ....

[outdoorsfellar]

With all the interesting posts about jerky, I thought I'd throw in my worth as well. I recently made up two batches using Eye of Round along with  High Mountain's hickory & bourbon bbq cure / seasoning. The heat was kept at 155 the most of the entire time.  For the hickory, I used 1/4" meat that was cut across the grain & smoked with hickory .... 2 hrs smoke & 4 - 5 hrs heat still in the OBS. For the bourbon bbq, I used meat that was cut with the grain & smoked with an hr of hckory & special blend, & then another 6 hrs of OBS heat. Some of the cuts that were with the grain were a bit thicker than 1/4", is why I smoked a bit longer. The batches sat in the fridge for a day or so & turned out pretty good. The hickory, since it was cut across the grain, was a bit tough here & there as well as a  little salty as well. For my next across the grain cuts, I'm going to use meat tenderizer & probably for not as long not with the heat as well.       Here's a small portion ...




I took samples to work to get ideas on what to do differently & was quite happy with the comments I recieved .... other than being accused by some, of using roadkill to get back at some of my co workers ....until they tasted it lol.

[classicrockgriller]

Looks mighty tasty ODF.

[KevinG]

I know the feeling, everytime I bring food in I get the same response. I've got one girl that calls everything squirrel, because I brought some in one time.

[OU812]

Looks good ODF.

When I bring in things for people to try I would always tell them its dog, now they quit asking.