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Thread: Jerky

  1. #1
    Join Date
    Jun 2011
    Location
    Myersville MD
    Posts
    261

    Default Jerky

    Nothing like homemade jerky. Sliced up a partly frozen 4.5lb bottom round roast into 1/4" slices. Seasoned with a purchased jerky rub. Let cure for 24 hours. Loaded the smoker with some cherry chips. Set temp to 200 and will let it go for 2 hours. After the 2 hours, I'll remove and empty the smoke box. Turn the temp back to 130 and attach the dryer for 2.5 hours.


  2. #2
    Join Date
    Jun 2011
    Location
    Myersville MD
    Posts
    261

    Default

    2 hour mark. Removed remaining wood and ashes from the smoke box and returned. Turned temperature down to 130. Placed dryer on the smoker.




  3. #3
    Join Date
    Jun 2011
    Location
    Myersville MD
    Posts
    261

    Default

    After 2.5 hours with the dryer running.



    Let it cool a bit. Then cut it into bite sized pieces.


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