Reply to "Jerky Meat Question"

Former Member

Well finished up the 10 pounds of frozen jerky "top round". Overall pretty happy with the finished product. Just as good as store bought. No residual effects of being frozen. Having said that, I'm really not tickle with the seasonings of High Mountain. Used 2 different types, regular and cajun. Will look for a different recipe next time. So here is what I did. Preheated FEC100, put jerky in at 175 for 1.5hrs, turned up to 200 for 3.5hrs. Very pliable and not to chewy. Next time I do jerky, here is what I recommend, 1hr at 175 for smoke flavor and 3hrs at 200. Start checking then. I have posted a few pictures of the finished product.

9/13/072:26 PM

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