- Jan 29, 2021
- 325
- 313
Well...I decided to try a basic jeky for my first attempt. I used a bottom roast that started out about 4 lbs, and then was trimmed to remove all the visible fat. For the spice/cure, I used Hi Mountain pepper/garlic that include the cure as well as the spices. I did everything by weight, and it seemed tomhave come out reasonably well. I let it cool on the racks for a while, then in zip lock bags that I left open before closing.
It was smoked on my Traeger for about 2 hours at 165 w/ super smoke turned on.
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It was smoked on my Traeger for about 2 hours at 165 w/ super smoke turned on.
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