Beef jerky

bbqking

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EX6, 3, 22” kettles, 18” kettle and a e310 gasser
So I’m launching out to new waters. I’ve always used a food dehydrator. So I’m using the SmokeFire today. Used the hi mountain seasoning, dark beer and a little Worcestershire. Let it set in fridge overnight. 24hours. We shall see...
 

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Hell yeah!! Mail some to California
 
😁
 

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And the end results are satisfactory. 4hours at 200 degrees. Now that I know I can do it on the SmokeFire!! Let the games begin!
 

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You have to make sure that you get it dry enough to inhibit the fungi. Or put it in the fridge. Fuzzy jerky is not good.
 
It’s dry. And it’s going in the fridge shortly
 
btw I did use the cure that came with the hi mountain seasoning
 
So I’m launching out to new waters. I’ve always used a food dehydrator. So I’m using the SmokeFire today. Used the hi mountain seasoning, dark beer and a little Worcestershire. Let it set in fridge overnight. 24hours. We shall see...
Can I ask what cut of meat you used?
 
I think it was London broil. Had to cut a bunch of fatty junk off these ones...but turned out good. I sometimes get top or bottom round
 
My Walmart has had very lean eye of round cheap.
 

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