Jerky Fix

Discussion in 'Making Jerky' started by t-bone tim, Sep 4, 2008.

  1. t-bone tim

    t-bone tim Master of the Pit OTBS Member

    I had today off and had planned on doin a smoke , so I put 10 lbs of jerky in the MES , it's all sliced muscle from the cross-rib ( clod ) and cured with Hi-mountains cracked pepper n garlic ( yummy stuff ) ... it really is too crowded , and it's taking longer than the norm 10 plus hrs now [​IMG] , anyway I loaded it up and smoked with hickory while I watched the q-bottle with the fatties , chuck roast , and chicken legs and wicked beans ... what a great day !
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  2. MMMMM looks awesome!!!
     

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