Reply to "JERKY Recipes"

Former Member

Thanks Smokin'. BTW, the Jerky came out good. I did it a little different with respect to leaving the door open... I opted to keep the door shut and reduce the heat to about 160. It seemed to dry it out nicely after about 5 hours in the Smokette. Oh yea, this time I used ground through a jerky gun. Next time I'm going to try a London Broil cut in strips (just as soon as my Hi Mountain kit comes in!) Maybe I'll go to 170 on that batch??

12/30/0212:47 PM

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