Beef jerky

[bbqking]

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...

 

[Bruno]

Hell yeah!! Mail some to California

 

[bbqking]

 

[bbqking]

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!

 

[AHoneyman]

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.

 

[bbqking]

It’s dry. And it’s going in the fridge shortly

 

[bbqking]

btw I did use the cure that came with the hi mountain seasoning

 

[Kmdodge]

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?

 

[bbqking]

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

 

[AHoneyman]

My Walmart has had very lean eye of round cheap.