Jerky

[heavymoose]

I decided to smoke some jerky this weekend.  Last night I cut up about 4 pounds of beef top round.  I used Hi Mountain Jerky Cure/Seasoning with some extra soy and worcestershire sauce.  I am a little concerned it might be to salty, but we will see.  I will post some more pictures once I get it on the smoker.

Just got the jerky in the smoker.  I have my smoker turned all the way down and put the a-maze-n dust smoker above the chip tray.  This is my first time running this set up so I see how it works out.  

Here is the finished product.  

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• heavymoose
• Dec 2, 2012

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• heavymoose
• Dec 2, 2012

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• heavymoose
• Dec 2, 2012

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• heavymoose
• Dec 2, 2012

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• heavymoose
• Dec 2, 2012

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• heavymoose
• Dec 2, 2012

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• heavymoose
• Dec 2, 2012

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• heavymoose
• Dec 2, 2012

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• heavymoose
• Dec 2, 2012

 

[woodcutter]

Looks like a smoker full of goodness.

 

[heavymoose]

Well, the jerky came out very salty.  Next time I still will use cure but come up with a way to keep the salt level down.  I am thinking no soy or worcestershire  sauce.  Any other suggestions would be welcome.      

 

[woodcutter]

Well, the jerky came out very salty.  Next time I still use cure but come up with a way to keep the salt level down.  I am thinking no soy or worcestershire  sauce.  Any other suggestions would be welcome.      

Sounds like a good next step.

 

[woodcutter]

Well, the jerky came out very salty.  Next time I still use cure but come up with a way to keep the salt level down.  I am thinking no soy or worcestershire  sauce.  Any other suggestions would be welcome.      

Sounds like a good next step.