Reply to "Rookie makes first batch of Jerky!"

wheelzSmmmmoooookin'!

Hey Dave & Husker -- Tell us how you smoke your jerky. You should have no trouble getting excellent results from your CS. I have actually cooked mine to a crisp - way over-done. Jerky snapped like toothpicks.

If you can explain your process maybe we can make some suggestions.

Personally, I get great results with bottom round sliced with the grain cut 1/4" thick. Use High Mountain seasoning & cure.

Pre-heat the smoker for about 15 minutes, using about 2 oz hickory. Three hours with the door closed gets me very close. Smoker is set at 200˚

When I open the door the first time I snip a piece off with scisors (sp) and test it and adjust accordingly.

5/11/078:33 AM

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