quote:Originally posted by tigerfan:
Just did 6-1/2 lbs. of jerky. I used Eye of Round Roast, sliced it 1/4" and cut into strips. I use Hi Mountain cure and seasoning for 48 hours in the firdge. I set my AmeriQue on 250 for about 30 minutes, opened it up and hung 4 full rods of jerky. I reset the temp to 190 for 3-1/2 hours and after that I let it stay on hold at 140 for another 30 minutes. Always comes out to my liking!!
Just finished another 8lb batch of flank using the Hi Mountain cure & seasonings. I also marinated it for 48 hours or so. Preheated the SM50 at 250˚ for 30 minutes, hung the meat on my fabricated stainless steel skewers, set the cooker temp down to 180˚, threw in about 3oz of apple, and left the door closed almost 4 hours. Again, a successful jerky smoke.
The wife loves the jerky and takes some with her to work every day. Which means, I have to prepare jerky on an almost weekly basis. Thanks to GLH for his method.