Here I Go

[ddtdustin]

I just thought I might share a little this afternoon so as the subject says here I go



Bottom Round Roast


Sliced and ready for Seasoning/Cure
5/32 thick
5lbs 11oz


Excalibor Colorado Seasoning with Hickory Smoke Powder, 1/4 cup/5 lbs
Excalibor Sure Cure 6.25%, 1 tsp/5 lbs


In the refrigerator overnight


Hung with a toothpick and ready for drying


130 for 2 hours with Hickory Smoke
140 for 2 hours
150 for 2 hours
160 for 3 hours


Yield 2lbs 4oz

[Quarlow]

Mmm yummy. Nice looking jerky.

[Saber 4]

That's going to go quickly, of course you can always make more.

[watchdog56]

Nice idea with the toothpicks

[renoman]

I like the toothpick idea too.

[Smoker John]

Nice job on the jerky

[Tenpoint5]

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!