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It's jerky time

post #1 of 6
Thread Starter 
Today is jerky day I have not yet figured out to do pics so forgive me. Got some London broil sliced 1/4 inch thick used a dry rub from central coast region of cali a family favorite. Been on the smoker at 165 since 6:00 am with hickory wood ran two pans worth not to heavy on the smoke as to keep a good balance between the rub and smoke. Figure it finish around 7:00 pm
post #2 of 6
Quote:
Originally Posted by BigKauna View Post

Today is jerky day I have not yet figured out to do pics so forgive me. Got some London broil sliced 1/4 inch thick used a dry rub from central coast region of cali a family favorite. Been on the smoker at 165 since 6:00 am with hickory wood ran two pans worth not to heavy on the smoke as to keep a good balance between the rub and smoke. Figure it finish around 7:00 pm

Pics 

post #3 of 6
Thread Starter 
eight/400
post #4 of 6
Thread Starter 
OK thanks. There's a couple of today's jerky run
post #5 of 6

NICE looking jerky.

 

Gary

post #6 of 6
Thread Starter 

thank you it's half gone already...the boy's have been munching on it since it came off the smoker

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