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Discussion in 'Making Jerky' started by setitandforgetitsmoker, Feb 15, 2008.
JUST PULLED THI THOUGHT I WOULD SHARE A PIC
Lookin Good How's it taste?
how bout specs?
type of meat...........how it was sliced.....with or against the grain......marinade/cure?..........times and temps and wood used.......or tricity or gas or even oven?
inquiring minds want to know
taste great i make alot of jerky and i made this for wife and kids(not much heat). i use inside top round always cut with the grain. this little batch was an exception due to the butcher that always cuts my meat had someone else slice it. some cross some with the grain. any how this small batch was done on a smoke hollow gas with hickory and apple. i like my jerky quite spicey and this batch was lacking heat as planned for wife and kids. i have a large batch to go tommorow (60lbs)if my new meat slicer that was supposed to be here wed ever shows up.
Looks pretty damn good.................
that looks great. Email me lil bit