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Had the day off on Monday so decided it was time to smoke some jerky I had curing. I wanted to try the High Mountain jalapeno blend (saw it at BPS and impulsively bought it). Sliced up about 12lbs of venison roasts, mixed it all together and let it sit overnight. Only did one layer in the smoker this time (I sometimes stand jerky screens on wine corks to get a second layer going at the same time) and therefore only got about half of it done. Will finish the rest next week when I get another day off.
After the meat starts shrinking I consolidate and add more, hand testing pieces along the way to check for doneness.
Here is the first two installments in the smoker.
Ended up with about three lbs of finished from aprox 6lbs wet. The finished pic is really dark and not worth posting.
Overall, I like the blend. It has a nice jalapeno flavor with just a bit of heat to it. I'd use it again.
Thanks for checking it out.
Dave
After the meat starts shrinking I consolidate and add more, hand testing pieces along the way to check for doneness.
Here is the first two installments in the smoker.
Ended up with about three lbs of finished from aprox 6lbs wet. The finished pic is really dark and not worth posting.
Overall, I like the blend. It has a nice jalapeno flavor with just a bit of heat to it. I'd use it again.
Thanks for checking it out.
Dave
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