How Bout A Little Jerky

[SFLsmkr1]

Making a small 2.5 lb batch of mesquite.

Sliced strips.

Mesquits mix with the cure. I let this sit for 30 mins for it to marry up before i add to strips.
stir a few times

In the ziplock with the meat. In fridge overnight. Going in dehydrator tomorrow.

 

[73saint]

I love mesquite. Is that just mesquite liquid smoke? I need to make some more jerky love the stuff!

 

[SFLsmkr1]

pre mix mesquite for jerky

 

[HalfSmoked]

Looks like this may be tasty Rick.

Warren

 

[JLeonard]

Looks like your gonna need a taste tester. I offer myself up as tribute.
Jim

 

[SFLsmkr1]

Hahahah

Y'all need to bring your, trailers, 5th wheels or bus here and reserve a spot

 

[SFLsmkr1]

Ready for the dehydrator.

 

[HalfSmoked]

What cut of meat did you use Rick?

Warren

 

[SFLsmkr1]

eye round, sliced on slicer.
you wont be able to get all the marbling out.

 

[SFLsmkr1]

Cool down before the paper bag.

 

[pa42phigh]

Cool down before the paper bag.

View attachment 473309

Looks great !! How thick do you like to cut your jerky??

 

[SFLsmkr1]

1/4" Or a tad thicker.

Edited for those who dont know PA Amish measure....lol

 

[HalfSmoked]

I think he means 1/4" not 14".

Warren

 

[pa42phigh]

I think he means 1/4" not 14".

Warren

Yea I know I can read internet typing

 

[HalfSmoked]

Yea I know I can read internet typing

For sure I too am guilty of a fat finger.

Warren

 

[HalfSmoked]

Thanks for the like pa42phigh it is appreciated.

Warren

 

[SFLsmkr1]

I have sausage fingers too. dank keys are too close together...lol

 

[chopsaw]

1/4"

Illinois drywall hanger would call that two eights .
Sure looks good .

 

[MJB05615]

Looks real good Rick. Nice work.

 

[HalfSmoked]

The old school can read a rule but I saw a guy on TV that had one that read 1/16 1/4 3/16 it did not have all the different marks I thought what's this. But I can't do metric either so I guess the laugh could be on me.

Warren