Jerky

You really should do a search... There are a lot of good posts with advice, recipes, etc.

Here's what I did... I used top round (on sale) and some pre-sliced turkey breast (sold in a package from Jennie-o sliced 1/4 inch thick. I sliced the round steak with the grain into 1/4 inch thick strips. I cured both using Hi Mountain Original jerky cure with a little cayenne pepper added for 24 hours. Then I hung the strips using the CS jerky rods and smoked with 2-3 oz of wood ( I think I used alder the last time, but my notes are WAY across the room ). I set my CS at 225 and smoked it for 3 hours, opening the door half way to let out some moisture.

Both the beef and turkey came out great! Very chewy and nice seasoning. Maybe a tad too much cayenne, but not too bad.

One of my attempts is documented here. Be sure to click on the link to QDoggs page - very informative.

http://www.lamaine.com/bbq/jerky2.html

Thanks Maninelydave, I really enjoyed the Web sites you gave me. It will really help. I have already order from them.

Thanks to you Ron_L for your comments, they have helps also.

If you are serious about jerky making, do yourself a favor and get a jerky board and knife set from Hi-Mountain Seasonings. They have a website. I make alot of jerky and also use their seasoning and cure kits. I just finished 24 pounds of deer jerky. YUM-YUM!

www.himtnjerky.com

Thanks Hippie, I will check it out.

There are lots of recipes available if you don't want to buy a spice kit. Also, any supermarket with a butcher dept. will, upon request, slice your meat for you. Just tell them you're making jerkey and to make sure they slice it with the grain. That doesn't help if you're making deer jerkey, however.