started with 16#s london broil,trimmed to 3/8sX3/4-1" wide-yeilded 12#s wet meat,marinaded in soy,orange juice,brn. sugar,garlic and ginger (prague 1) 4 day soak.rain in the desert last nite and today is making it easy to keep smokers at 100*s.useing hickory on and off for smoke-some hanging and some flat-this is a rack 1/2 done and 2 more going on-should yeild 4#s dry-3 are sold and will share the rest with a member and friends-finish pic's to come. thanks for checking out the jerky.
post #1 of 8
2/28/10 at 4:10pm