I tried three different cuts of meat. (About 15 pounds - total) I used rump roast (most common), flank steak, and brisket flat. Each worked great. The flank steak yielded the more tender product, but at a much higher cost. It was also much more difficult to cut into thin slices. The brisket was very good, but it was more expensive as well. I think when I do my next batch, I will stick to the rump roast for ease and cost. Maybe I can catch a good sale.
I used the Hi Mountain seasoning kits which I ordered directly from their website. I followed those directions for curing the meat which takes a minimum of 24 hours. I found if I cured the meat slightly longer...say 30 hours, the meat had a drier texture in the beginning and finished a little sooner. I would highly reccomend these jerky kits, as they make it quick and simple to cure the meat without having to buy the individual products and mix your own.
At this point I simply threaded the meat strips on the rods (about 10 strips to a rod) and placed them in the smoker. I think I averaged about 60 strips per smoke/cook. I followed Q Dogg's time and temp. Smoker set to 225. Door cracked open (about 2 inches) first 2 hours and closed for next hour, then open next hour, closed the next hour. This allowed for about a 5 hour cook time. I presume, cook time would vary based on the size and thickness of your meat.
I used about 3 oz of wood cut into small chips. I used about half and half (pecan and apple). I guess you could use more if you wanted a heavier smoke flavor.
After the meat was smoked, I removed it from the rods onto foil to cool completely. I covered it loosly with foil for several hours and then put into 3 oz servings. Next I broke out the foodsaver and vacuum sealed each pack. Result: Great Christmas gifts for everyone.
This was my first attempt and it turned out awesome. It is nothing like store bought jerky. I gave away about 30 packs for Christmas and have had several calls to say that the jerky was great. One friend (experienced sportsman and smoker) called to say it was the best jerky he had ever eaten. That meant alot, since I know he has tried lots of jerky and made his own in the past. I tend to agree and that's not just because I made it.
If for nothing else, the CS is worth it for this jerky alone. But we all know this smoker can do just about anything well.
Looking forward to my next batch...
