A kit spices and cured beef jerky

[Rings Я Us]

The Hi Mountain kits are always an easy way to make up some good jerky.
I use the pepper flavor jerky mostly. I did buy a new one that I haven't tried yet. Bourbon BBQ seasoning.
I mad up some pepper blend this past couple days.
I used 7.4 lbs of cryovaced eye of round.
I trimmed a bit of fat and sliced it 1/4 " after sectioning it into 4 manageable sections.
Sliced across grain..
The Hi Mountain got sprinkled on all the slices I put on a cookie sheet. I flipped them all and did both sides.
The slices got put in a big bowl and I tossed them good before putting them into 4 gallon size bags for curing 18 hours.

After curing I patted each slice with paper towels and arranged on racks for smoking.
Each batch was 2 racks for 2 hours smoke HICKORY chunks. The jerky then went into the oven 290 for about another hour until it tasted correct.. Good chew or texture.
Then the jerky cooled off and I patted the outside oil or moisture off before storing in the fridge to give away . I kept a bit..

Was very good and I will be making the Burbon flavor in a day or 2 .
Hi Mountain is pretty good stuff. I did add about a 4 or 5 splashes of teriyaki sauce to each of the 5 bags before sealing. I massage them 4 times in 2 days.

 

[Rings Я Us]

So the smoker I used has a water pan and wood tray .
I omitted the water pan but used a rack covered in foil with holes punched in it on the rack below the jerky.... as kind of a deflector drip catcher. Something to keep even smoke and heat under the other 2 racks of jerky.
I used 3 big sockets from my tool kit for a rack shelf between the foiled rack and the 1st rack of jerky. The top rack was in its top position..

 

[Rings Я Us]

All good.. nice and tender. Finished in the oven gave more control over texture.

Sampled it as it went..
On batch 2 , in the smoker now.. It's been 2 hours in there. It's going into oven for finishing.
Only needs 2 hours smoke..

Thanks for looking..

 

[bdskelly]

Awesome. Like!

 

[motocrash]

Beautifully steak like!

 

[Rings Я Us]

Awesome. Like!

Beautifully steak like!

Yeah.. Good stuff. Good enough smoke in 2 hours.. Finished in oven a while.. not long. Less than an hour same temp with door cracked. Got my Burbon jerky seasoned now and ready to put it away for a couple days in the fridge.

 

[Rings Я Us]

:cool:

 

[browneyesvictim]

That looks like some premium jerky there Johnny!

 

[Rings Я Us]

That looks like some premium jerky there Johnny!

Ha.. thanks..
I sold it mostly, well , guy at work paid for me to make most... Everyone at work got some and liked it..

 

[SonnyE]

Looks Great, Johnny B!
Makes me hungary! I wanted a follow up on your cryovaced roast.

Does that pizza rack hang on your existing hangers in your smoker?
I'm thinking about getting one or two for mine. My racks measure 15", but the inside of my Brinkman looks like a 16" might fit, too. And I found this one is local. Made out of steel, too. But 16", so was wondering what size your rack is.
I like the socket stand offs you used to support the pizza rack off the wrapped rack. Great idea!
I've always run my smoker dry, too.

I lived in and around Riverton, WY for 7 years in the 1975-'82. But don't recall High Mountain back then. But got a package of their Spicy Lime from my local Butcher Shop. Nobody else carries jerky seasonings around here. It's all order now.
Sadly, the guy at the butcher shop said they weren't going to be carrying it when that was gone.
The package I got sez it'll do up to 15 pounds. That's a lot for me.

 

[Rings Я Us]

Looks Great, Johnny B!
Makes me hungary! I wanted a follow up on your cryovaced roast.

Does that pizza rack hang on your existing hangers in your smoker?
I'm thinking about getting one or two for mine. My racks measure 15", but the inside of my Brinkman looks like a 16" might fit, too. And I found this one is local. Made out of steel, too. But 16", so was wondering what size your rack is.
I like the socket stand offs you used to support the pizza rack off the wrapped rack. Great idea!
I've always run my smoker dry, too.

I lived in and around Riverton, WY for 7 years in the 1975-'82. But don't recall High Mountain back then. But got a package of their Spicy Lime from my local Butcher Shop. Nobody else carries jerky seasonings around here. It's all order now.
Sadly, the guy at the butcher shop said they weren't going to be carrying it when that was gone.
The package I got sez it'll do up to 15 pounds. That's a lot for me.

Hey,
Yeah the rack is 16" and the Brinkmann is about 15.5" .. The Masterbuilt is about 16". So these all are interchangeable. I used it in both.
I forget where I got that. Was at a big chain grocery store or like Wal-Mart or something.
I like it but it's got a bunch of surface area g or junk to stick.

I just bought some of that seasonings your talking about today like an hour ago.. Lmao thought people might Luke to try it.

 

[SonnyE]

Thanks for the info about the rack, now I can buy with confidence.
There's no 'speriance, like experience!

I got the Spicy Lime blend because the only other thing they had was something I didn't want to try.
When I get some more meat in, I'll give it a try. I bet it's good.

 

[bdskelly]

Hey Johnny . I like the idea of finishing in the oven to control quality. Do you have any experience with the pepper garlic flavor? I just ordered some. B