Beef Jerky in the FEC 100

chaplainbillMember

Just finished 10 pounds. Started with a 10 Pound Korean Bugolgi hunk of meat I found at the commissary for 2.49 a pound. Zero fat. it was pre-sliced paper thin -- Perfect! Sprinkled on some High Mountain Jerky cure/seasoning and let-R set overnight in the fridge. Next Morning, fired up the FEC and adjusted to an even 180 and hung the jerky over the racks (sprayed with Pam) Let it smoke for about an hour and cranked up the heat to 200. I had to flip some pieces over and add a bottom rack that I used to dry some pieces a little extra. Awesome result. Best looking jerky ever. I could use a little more flavor. Next time I think I'll let it set in the sauce a little longer. See attached pic.

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1/17/117:54 PM

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