Cajun Jerky using Cherry to smoke

[baby kong]

Ran smoke at 150F to 165F the Lang did its thing just fine!
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early bites
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best flavor ever!

What are the rods you're using?

 

[Rafter H BBQ]

Wow, that looks phenomenal! Gonna have to try that recipe, thanks for sharing!

 

[zippy12]

B baby kong - 1/4th in stainless steel from the hardware store

Rafter H BBQ - Thanks!

 

[SmokinAl]

That is some fine looking jerky!
Al

 

[HalfSmoked]

Nice looking jerky Zip I will be glad to forward my address.

Warren

 

[zippy12]

SmokinAl - Thanks Al

HalfSmoked - Thanks HS ... Gladly I will share!

 

[73saint]

Looks great, zippy! I like the hanging idea as well; I need to stop using the warmer for my jerky as it tends to get a little too smoky. Bet your way would be better.

 

[zippy12]

73saint - yea I ran a bit trash smoke at first but after the Lang warmed up it was TBS and this stuff is good its about a pound of meat per rod for the 36

 

[baby kong]

B baby kong - 1/4th in stainless steel from the hardware store

Rafter H BBQ - Thanks!

Ok then ... tks a bunch !!

 

[hawkerdude]

Dude! That looks amazing!! Did you use beef? If so, what cut of beef did you use? I'm totally trying this!!

Now that I followed your link to the recipe I see it recommends beef London Broil or Top Round. Check and Check!!