Fishawn
02-01-2010, 11:02 AM
Since my kitchen was running like a meat packing plant over the weekend, I thought what the heck, the smoker will be open Monday. I NEED JERKY!!!!
Got 10# of Flank Steak, cut up thick & with the grain. 5# went into the Cabela's bbq seasoning jerky blend & the other 5# went into Hi Mountain regular blend, then added lots of CBP on top.
http://i984.photobucket.com/albums/ae328/Fishawn/Jerky001.jpg
http://i984.photobucket.com/albums/ae328/Fishawn/Jerky002.jpg
Here's the Cabela's..... seasonings & cure mixed in with 1 cup of water
http://i984.photobucket.com/albums/ae328/Fishawn/Jerky003.jpg
Here's the Hi Mountain prior to seasoning. It is sprinkled on as a dry mixture of seasoning & cure
http://i984.photobucket.com/albums/ae328/Fishawn/Jerky004.jpg
Got 10# of Flank Steak, cut up thick & with the grain. 5# went into the Cabela's bbq seasoning jerky blend & the other 5# went into Hi Mountain regular blend, then added lots of CBP on top.
http://i984.photobucket.com/albums/ae328/Fishawn/Jerky001.jpg
http://i984.photobucket.com/albums/ae328/Fishawn/Jerky002.jpg
Here's the Cabela's..... seasonings & cure mixed in with 1 cup of water
http://i984.photobucket.com/albums/ae328/Fishawn/Jerky003.jpg
Here's the Hi Mountain prior to seasoning. It is sprinkled on as a dry mixture of seasoning & cure
http://i984.photobucket.com/albums/ae328/Fishawn/Jerky004.jpg