Hi Mountain Jerky cure

[wnkt]

I just got a variety pack of jerky cure with Mesquite, Hickory, Cracked Pepper 'n Garlic, Cajun and Original seasonings for my birthday ( any more gifts are gladly accepted ).
Anyone ever use this, or even done any jerky on your smoker? It seems like a pretty straightforward process.
I was thinking of ordering the Buckboard bacon cure kit and try that (I have a pork loin in the freezer I was planning on using)....so it was kinda suprising that I got the Jerky cure as a gift

And to give me a little push to give it a try , I also got a pack of beef jerky with it, as if to say....."see what you can make?......you know you want to try it, what ya waiting for?"
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Electricity can be dangerous. My nephew tried to stick a penny into a plug. Whoever said a penny doesn't go far didn't see him shoot across that floor. I told him he was grounded. - Tim Allen

[Old Dave]

I am not sure of what I do should be called jerky as jerky is a dried meat and this is done at temps under 135 degrees. I think mine should be called low temp cooked meat strips as I smoke them around 150-160 degrees. It's really better than any jerky that I have tasted but does require some care in keeping it safe to eat.



This is a start of a 20 pound smoke. It is round steak and I had it cut 1/4" thick which in my opinion, makes the best jerky.



This is the meat after my prep. I cut every speck of fat out of the meat.



This shows the meat in my marinade.



This is the meat on the cooker.

This along with my smoked cheese makes a wonderful gift aroud the holidays.
_________________
Old Dave
Ribs & Bibs BBQ Team
http://olddavespo-farm.blogspot.com/

[DaveInPhx]

Sorry to knock the dust off this one, but how long do you leave the meat in the smoker?

[Harry Nutczak]

[DaveInPhx]

[AUBBQ]

Anyone have a recipe for jerky? I have never attempted jerky before.