Hi Mountain Flank Jerky

[Fishawn]

Did up some Hi Mountain Flank Jerky from the kit. Cut the Flank Steak (which was a tad bit on the fatty side) thick & with the grain, cause I like the "stringy" & thick soft texture. Put on an additional quanity of CBP. My smoker is having issues so I did it in the oven with the door cracked @ 200* for about 1.5 hour. It was fantastic. I think I actually prefer the oven stuff over the smoker stuff. I have used this brand before & would recommend it.

[Kingudaroad]

Looks great! Always great to have jerky laying around.

[Richtee]

I always finish mine in the oven after a short perhaps 2 hour cool smoke. I have tried finishing in the smoker, and much prefer the oven myself.

[SmokinLee]

Sure does look good. I just trimmed and sliced two bottom round roasts I bought awhile back, and ended up with 5 pounds. It is a little marbled, I also cut up some venison and ended up with 4 pounds of clean and sliced. This time around I used 1 less tsp. per pound of Morton TQ along with my usual seasonings and a couple small adjusts to that as well. I am going to let it cure for a few days and overhaul every 24.

[Slanted88]

Man....ain't got none! Lazy....I reckon.... Now ya made me thinkin I got to get after it! Nice stuff!

[Uncle-Honky]

Now that looks like the jerky I like. Soft when ya chew it kind. Is that like the kippered jerky that ya get off the rack at the beer store? Less work for my jaw and teeth. Nice color too Scott!

[Fishawn]

It is soft to chew Ryan, or you can "peel" it apart when you cut it with the grain & goes fantastic with
I highly recommend the Hi-Mountain cure/seasoning for jerky & if you like a little more kick, the CBP adds a nice touch.

[Critterhunter]

That looks good Scott.It looks like a trip to Cash and Carry is in order.Hi mountain does have a good jerky product.