jerky recipe

[colbyjack]

come on guys give me some tips on how to make thick jerky on a smoker. whats a good cut probably the leanest id guess. but what are you guys using for meat?

for seasoning i like texas select rattle snake dust for heat and texas select japaleno dusted for a general all purpose kinda spicy rub.

the smoker i got has a side fire box, not sure if the jerky should go long and cool or short and hot in the smoker. -chris

[DLCTEX]

I have never used a smoker for jerky, just an oven. I cut jerky meat by seperating it into the muscle groups, placing it in the freezer until almost frozen , then slicing it on a meat slicer. If you make it thicker than 1/4 inch it will take a long time to dry. DALE

[jawjaboy]

Never tried it on a smoker either CJ. I use an Excalibur dehydrator.

For seasoning I use a mix of Moores Marinade, ketchup, apple juice, and ground red pepper.

Meat cuts? I use bottom round roast or London Broils when they are on sale for $3 or less per pound. Stock up.

http://i56.photobucket.com/albums/g194/jawjaboy/IM000334.jpg

http://i56.photobucket.com/albums/g194/jawjaboy/IM000330.jpg

[Sprue]

I/we like the flavor of the traditional commercial jerky. I buy the jerky spice kits (traditional) at the local mart stores.

As for meat, its always harvested lean ground deer meat. Ground meat is very very tender and easy chewing. The only other spice thats added to the kit packets is a little ground red pepper.

I doesn't last long here thats why you see the "protection" lying near. LOL. The grandaughters and kids just love this stuff.

For storage, we keep in the pringle taterchip containers.

http://i258.photobucket.com/albums/hh266/spilihp_2007/Jerkyclose.jpg

http://i258.photobucket.com/albums/hh266/spilihp_2007/JerkyDone.jpg