Sunday Jerky

[Keymaster]

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.

[KyNola]

Jerky slabs! ;)  They look great.  Love the color.

[SL2010]

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

[Sailor]

Nice looking jerky.  Those are keepers for sure.

[scoville]

Wow looks great, nice job. :D

[Keymaster]

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

[SL2010]

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

[Keymaster]

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

[SL2010]

Dang watch your fingers thats a machine there

[Indy Smoker]

Nice looking jerky!!

[SouthernSmoked]

Dang, jerky looks awesome!

[NePaSmoKer]

Nice jerky and slicer