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Salt, Pepper, Smoke. Stop the insanity!

post #1 of 5
Thread Starter 

Good beef doesn't need anything else. Today's batch of jerky is Sirloin roast cut fresh by my butcher. Cherry is as much flavor as it needs.
post #2 of 5
Thread Starter 
post #3 of 5

So?? How'd it turn out?!?! I wanna know!

post #4 of 5
Thread Starter 

@gravey

 

It was DELICIOUS! Tasted like beef. I only had smoke on it for 2 hours but kept it at about 150 for 5 hours. :canada-flag-68: 

post #5 of 5

I'd be worried if it tasted otherwise!! I don't get why a lot of jerky has to have so much seasoning. I'm good with curing it, rinsing, and coating in pepper. KISS. Nice job!

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