Looking forward to seeing the final results, but meat Hunter is right, we need to see the getting it done part.
I don't know squat about making jerky, but I'm VERY interested in learning from you!
I bet there are a bunch of other members, even those that are jerky experts, that would totally dig learning your method. We all do our stuff a little differently, and can benefit from seeing each others ways.
Wednesday I cut 30# of meat for jerky. 6# venison and 24# cow. I got it all sitting in brine waiting to rack up.
This morning I drained the venison and about 6 # of beef. Made 4 racks and dusted 2 with garlic powder and 2 with black pepper.
Now they are in the smoker with apple and oak wood. 1hr at 130 to dry a little and then 150 for about 3 hrs with smoke. Cranked it up to 175 for the last hour or so.
Let the smoker do its thing while I did the laundry and some mending and washed the windows. Not even time for a beer.
Finished products. Peppered beef, garlic beef and garlic venison.
Here its all packaged up waiting for all my addicted friends.
Looks great, and again, real nice setup. Ok Pics is much mo betta. But I gotta call BS on the beer! No beer, no jerky, no laundry.......why is laundry in this conversation?????
Mark
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"Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
Smoked-Meat Certified Sausage Head!
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