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First Batch of Jerky on the WSM

post #1 of 7
Thread Starter 
Since the deer eluded me yesterday, I thought I'd make up a batch of jerky last night as not to starve in the stand.

Sliced and marinaded 5# of London Broil in a cure/seasoning combo kit from Cabela's.

Racked up some to hang and some flat on a Bradley rack (BTW: these racks are on sale at Cabela's, paid $18.99 for a 4 pack of them in the bargain cave).



Into the smoke for a nice nap



Snake method on the KBB with some hickory chunks. The 2 bottom vents nearest to the start of the fire (snake's head?) are closed. Vent furthest from the fire open about 1/4. Rock solid at 177° for the last 2 hours



It's cool out today, haven't seen a frosty windshield since April.



I think fall has arrived in PA...
post #2 of 7

It should be good. Please keep you frost to your self.

Happy smoken.

David

post #3 of 7
Looks like a tasty batch of jerky!
post #4 of 7
Thread Starter 
Lots of smoke, real tender!

"Don't need no teef for this beef"



The metal skewers worked great, need to get a fee more of them.
post #5 of 7
Looks great! Hopefully it holds you over long enough to bag a big buck!
post #6 of 7

Looks delicious, nice jerky!

post #7 of 7

We had our first frost yesterday too.

 

 

 

 

Tasty looking jerky.

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