First Batch Of Jerkey

Former Member

Made my first batch of Jerkey this AM. Thanks to all who have provided guidance.

2.5 pounds of london broil, trimmed and sliced at 1/4 "
Hi Mountain original Cure/Seasoning
2 oz. apple
Stainless steel 12" skewers

Cured for 24 hours per instructions then froze for 2 days (didn't have time to cook). Defrosted overnite. Strung on skewers thru the top rack, this is really easy. Put in 008 at 200* and opened briefly at 1 hour to release moisture, then back for an additional hour.

Color was mid brown and the seasoning tasted great. Meat slightly tender and so much better than anything I've ever gotten from the store.

It's pretty easy to BBQ with the Cookshack. Like in all things, success is easier with good tools.

Fred

8/27/0511:57 AM

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