Jerky in the FEC

Congrats.

So how did you do it? Take any photos?

I took a denuddered top round and sliced it a little thinner than 1/4 inch thick. Used some jerky spice we sell in the shop. 8 pounds filled all 4 racks, started smokeing cycle at 1 1/2 hour at 180 degrees, then 2 hours at the next setting up pulled it and let it cool. Great taste and the best smoke flavor I have ever gotten in jerky , beats either one of the southern prides I have on true smoke flavoring.
No pictures sorry about that and almost half is already been ate with my family.

You need to let me know when you're doing it and I'll come out and take photos.

Thanks for the details, didn't know if the higher heat would work, glad it did.

And glad to hear it beats a Southern Pride....but some of us knew that already, always good to hear it from someone else.

Russ

This is my first post. What the heck is denudded? Thanks in advance.

Old Steve

It's where they take the nudders out. Denuddered. Like denatured alcohol, where they take the nature out.

Good guess, but not correct, this is where 99.7 % of all external fat has been removed. I own a small meat processing plant and we buy and sell these to jerky processors.