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Good day everyone ....finally my first smoke goin on this morning ...jerky seasoned with hi mountain cracked pepper n garlic ...first time using my centro ( masterbuilt electric ) so far so good I think ...will post pics later !
Yep Deejay ....lol...wife went and got mine the day before the actual sale started...canadian tire never has anything they put in their ads !! good thing by the looks of new owners !
Lucky, I went later on, they were plum out. Although I do love the power of rainchecks as they order one in for me and I picked it up last night, great looking thing.
So, how did the jerky smoke go, thats what I plan on using it for.
Hey Billy ......you want to use a very lean cut ...most use hip cuts such as inside or outside rounds or eye of round ,or sirlion tip....you want zero fat on the outside ,and little marbling throught the meat....yes the fat can possibly go rancid....when I remove the jerky from the smoker I pat it with paper towel to remove any of the grease that might be on the surface ( usually very little ) before it cools and hardens up ....this jerky was made with eye of the sirloin tip...hope this helps