making my second batch of jerky

[kfrank]

For the first batch I used corned beef , I couldnt get it anywhere near what the one in the jerky forums looks, did my best and it ended up amazing. So now for batch two I took a round roast that has been in the freezer a couple months thawed it partially and put it through the slicer. Im using high mountain cure and worcestershire sauce. Its in the fridge now for the night. Itll be on the smoker between ten and noon tomorrow so ill add more pictures then.

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• kfrank
• Apr 8, 2013

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• kfrank
• Apr 8, 2013

 

[bluebombersfan]

Looks good!  Like to know how the mix turns out!!

 

[mountainhawg]

Never used corned beef, perhaps I'm missing something, but round roasts give a good jerky in my book. I'd be interested in how the mix turned out. I have been using recipes I mainly found posted here along with cure #1 and have not bought a pre mix yet. 

 

[kfrank]

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• kfrank
• Apr 9, 2013

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• kfrank
• Apr 9, 2013

I'm using pecan put it on 170 judging by the corned beef I did for the first batch its going tob be about 3 hrs. Doesnt look it but they're callin for rain so I put up the ez up just incase

 

[kfrank]

Mountainhawg the I modeled the corned beef I did after navigators post the flavor is great. It didnt last long at all. I definitely recommend tryin it out

 

[kfrank]

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• kfrank
• Apr 9, 2013

theres the finished product. Out of the smoker anyhow. Its in the fridge to finish off now. I sampled a piece fresh from the smoker and its Good results. Ilike the high mountain cure but im going to try my own next time

 

[jerseyhunter]

Can you verify this for me?  You made jerky out of store made/pkged  corned beef?

 

[kfrank]

Sorry I didnt see there was another post. Yes I did I bought a packaged corned beef brisket threw it in the freezer for a couple of hours and trimmed it up then sliced it, thawed, added a pepper mix I made and it went onto the smoker. Ended up great. Again sorry for the delay