Just ordered from Hi Mountain

Hey BB,

You can use the High Mountain stuff on ground meat jerky too.

It's lots easier on those teeth, and I had pretty good success making it in the Smokette.

I like the Hi Mountain, but you may need to doctor it to make it hotter. One of the nice things about making your own is that you can dictate the tenderness of it. cut it a tad thicker and test it for plyability(sp) here and there...

CAn't wait for my order to arrive, my wife came home from work after stopping off at the market and had a nice looking flank steak....I said perfect!!!! She said no you're not.....I want it done like a London Broil......shoot....OK, I'll buy another flank steak....

BTW, a very easy marinade for London Broil, I use Balsamic vinegar and honey....all in a zip loc bag..taste great when grilled at 600 degrees!!!

dan

I have never tried the sweet and spicey before, but have 4.5 pounds of venison jerky in the fridge curing with it as of last night. Will put it in the Smokette on monday morning.

Was at the superwallyworld last night and found 1.5 pound packages of 'bottom round cut for jerky' in the meat case. Will save all the work from cutting it up.

I have the Hi Mountain jerky board and knife set which makes it alot easier when starting from whole muscle meat.

I found some larger packs of that jerky meat at wallyworld yesterday. 3 packs add up to real close to 5 pounds of meat, all cut up nice and pretty to about 1/8" thick and up to 3" wide. There is some fat on the edges, I will trim most of it off. Something like $1.86 a pound, I forgot. I got all they had!

Still waiting on my order from Hi Mountain, I requested a tracking number, but haven't heard anything yet.....

I'll use my $100 meat Slicer I picked up from Lowes for cutting the meat....

dan

Should work OK. In my opinion, the strips shouldn't be more than 3/8" thick, but as wide as you care for.

Did the jerky today. 3 hours on about 180* in the Smokette with cherry, apple, and muscadine wood. Purty dern good! I preheated on 250*, then turned down when I got the 6 rods hung and the door closed. 30 minutes on the kitchen counter and it was good and dry. I shoulda took pics I reckon.

I buy my top round and freeze it slightly. Then slice it on my Rival meat slicer at whatever thickness I desire. Trims better that way if needed too.

Bob

Top round is more expensive, right?

That's what I was planning to do Cadillac, throw the flank steak in the freezer for a while, makes slicing much easier.......

Shoot...still waiting on my order????

The sweet and spicy is OK, I like the garlic and cracked pepper better. I am planning to try the cajun next. I have 5 pounds beef ready to go in the smoker first thang in the morning. Been curing with the sweet and spicy since tuesday night.

Beef - Sweet and Spicy Hi-Mountain

finished product - beef- Hi Mountain Sweet & Spicy

(dang it! out of focus)

I use special trim exclusively to make jerky. No waste at at all, because there is virtually no fat, normally cut cross grain so it is really tender. You can buy it at most wholesale groceries. The local one here is Cash and Carry. It runs about $2. plus or minus 20 cents depending upon markets. This yields about $4 -$5/ pound jerky not counting spices.

A cyrovac may give you more meat than you can get into Smokette, so I guess you could eat one batch while you are working on the other.