First batch came out excellent! Started with a London Broil that the butcher was kind enough to trim and then slice into 1/4" strips. Weight was just under 4lbs @ $1.77lb. Cured for approx. 36 hours in High Mountain Original Jerky Cure only I added (by misreading the directions) a bit extra of the seasoning, not the cure. Laid out on a fish rack but had enough to cover a additional 1 1/2 regular racks. Loaded up the Amerique with 2chunks of hickory & 2 chunks of bourbon hickory and the meat. Set temp @ 200. Opened door @ 1 hr +10 min, reduced temp to 185. At 2hr+15 opened door took sample, top rack down to next to lowest slide, bottom to top. Meat still a bit more moist & too pliable. 2hr+45 reduced temp to 180 after opening door for another check. At 3hr+40 removed from smoker and let air cool at room temperature for 30min. The consistency is not quite as dry or hard to chew as most commercially packaged, a bit thicker and much more tasty. YABBA DABBA!
Thanks to all of you who have previously posted what you have learned and to High Mountain for a great product, and of course Cookshack.
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