Refrigerate jerky after smoking?

[NePaSmoKer]

Good whiskey....mmmmm. Tan babes..... keep me from enjoying good whiskey and smoked fattys  :o  Besides Mrs nepas wouldnt want me corrupting the nice tan babes  ;D  so...oh well  :D

nepas

[smokergirl]

Hey there JYD, im a newbie, smokergirls the name- just saw your pics of jerky ( dont know if you read my shoe leather  post)
looks super!
Care to share recipe, method, and where to get the rub you used- posting from mainland BC Canada

thanks a bunch
Smokergirl

[Junk Yard Dog]

Hi Smokergirl,

Welcome to the forum !!!!

I bought some jerky cure and seasoning (picture below) from Allied Kenco in Houston.  They are local to me, but they sell over the internet ( http://www.alliedkenco.com/catalog/index.php ). 



I let it cure (as instructed) for 24 hrs., then smoked it with 4 chips of hickory (1.25 hrs) and then cooked at 200ºF longer.  I forget how long I left it, perhaps another hour or so, but pulled it out when it had a dark red color to it.  The pictures you saw were too black and the jerky was too dry.  This newer batch is the best jerky I have ever made.

I used a round roast, but I am thinking about using a buffalo roast next since there is virtually no fat.



If I can be of more assistance, please let me know.

P.S. I LOVE B.C. Totally unspoiled, except for Victoria and Vancouver.



Gary

[acords]

before you buy any HM seasoning on the internet, check some local butcher shops.  They sell it in every one I shop at.  They may not have the variety, but your not paying for shipping.

[smokergirl]

Hello Acords,

Where abouts are you? As posted I hail from Mission, BC Canada- (just a jump east of Vancouver)

thanks JunkYard- You Bet I will definitely be "nosing" around your posts for tid bits

Thanks a rack
Smokergirl

[acords]

Minneapolis Minnesota, home of um mesquitoes?  It's been a pretty dry year, so the pesky bugs have been kept at bay

[La Quinta]

i think he said "tan babes"! Interesting response tho!!

[NePaSmoKer]

With HM i have to add alot more to get it to taste good. So now i just do my own marinades or dry's

nepas

[NePaSmoKer]

Minneapolis Minnesota, home of um mesquitoes?  It's been a pretty dry year, so the pesky bugs have been kept at bay

You need a Therma Cell skeeter eater for them, acords   ;D

nepas