got my Jerky rods and spices

Yep, just like the directions say. You can add more spices if you want, but I think you should try as is first, then adjust. If you have the meat prepared, just lay it out and sprinkle the mixture on dry, turn over, repeat, stack in airtight containers, put in fridge. I use the Gladware containers. When they get stains that don't come out, I throw them away and get more at the Dollar General. You can freeze in them, microwave in them, refrigerate, set them in boiling water, etc.

thanks Man! I got it figured out...I hope. I went to the grocery here in Phx(where it is below 60 degrees today) and bought some top round. The butcher was gone but I found a bunch that was cut about 1/4" thick for me to cut in strips...perfect. I brought it home cut it into semi-uniform looking strips.I had five lbs and my directions did not go any higher than four lbs. So, I did a proration...and added some spice for measure.
I am a bit concerned about how consistent I was in applying the spice.I could not lay all the strips out at once, so I just made certain I got the fronts and backs of them good....then I put them in a big zip lock bag...We will see how it goes.
I used to do this in offset smoker with a nasty messy marinade. This was much quicker and neater in terms of prep time. I will use Qdogs method tonight and smoke the jerky.....Thanks again, SG

Steve, I tried to season the meat like your directions said. It almost drove me nuts. Now I just put the meat in a stainless steel bowl and sprinkle on part of the seasoning and mix well. Put on more and mix. When all the meat is seasoned I just mix by hand and throw into a ziplock bag. Turn it a few times. Time to smoke I bring bag into kitchen, cut a hole in bottom corner of bag to drain. I place meat on rods and lay in a glass casserole dish. The rods sit on the sides. Then I hang rods in smoker and I take a fan and let the fan dry off the exterior of the meat. When dry to the touch I close smoker door and turn it on. Ive done several batches this way and it just turned out fine. P.S. Make sure the neighborhood dogs arent around when drying the jerky w/the fan method.

After smoke quits from the smoker, I opend the door wide open and then close it. Takes just a few seconds. That releases a lot of humidity and shortens the process. When it looks like its dry enough for me I shut off the smoker and place fan back on the meat again to cool it off.

One trick I learned is to wear plastic/rubber food service gloves when removing meat from rods. That prevents the oil from your hands from getting on the meat which I was told will prevent molding. Ive done it both ways here. Took 6#s of jerky to deer camp and it lasted less than an hour. Go figure.

Good Luck
Bull

thanks Man!! I do not have a fan, guess I will get one and try that. I did throw some of the seasoning in the bag and mix it quite a bit..

I just try to keep the Smokette temp around 140-150 and the meat seems to dry good enough with time without opening the door. I start with ALOT of wood and ALOT of jerky. Seems to help.

I am more concerned with the spice issue than anything. this is my first time with Hi Mountain. I did add a little bit more, but I am concerned if they were seasoned consistently...

I just yanked these out of the fridge and put them on the rods..I licked my fingers(nobody saw) and I do not taste any spice at all...I used the amounts on the kit and then some...Hopefully they are absorbed in and after cooking I will notice.

Thoughts?

What flavors kits did you use?

I used the new sweet and hot that they have. It all turned out pretty good. I can tell that I have some work to do to tweak things, but its great. I am going to have to add more spice to this. Shoot, I used more than they asked for and its not enough. But, I think this will be one of the main staples of my smoker from here on out. I just started Atins yesterday, this jerkly may not be too bad for that....probably better than sitting around and eating chips...

You won't see me nodding no to that!