Last Weekends Jerky Cook

DavidEHickey · Jan 7, 2010

Bought a top round, a little over a 10 pounder. Weighed in at 8.3 after trimming and cutting. Used High Mountain Cracked pepper on half and Hi Mountain original on the other half. I smoked with Hickory.

OcalaScott · Jan 7, 2010

Nice, What temp and for how long? I cut up some last night and it is marinating now.

Markbb · Jan 7, 2010

Good looking jerkey......

SmokedJohnson · Jan 7, 2010

Looks great. Did you weigh it out after the smoke?

Arlin_MacRae · Jan 7, 2010

I'd hit that. What'd you use for smoke?

Garyclaw · Jan 7, 2010

Mmmmmmmm. Jerky. Nice!

devious · Jan 7, 2010

i could eat all of that in an hour or less. jerky is my crutch.

cubs204 · Jan 7, 2010

Just finished up some venison jerky I made last week. Looking like I will have to make more after those pics!!

KnightOfTears · Jan 7, 2010

That is some mighty fine looking jerky!!

RAYSOR · Jan 8, 2010

Looks great!

MushCreek · Jan 8, 2010

I haven't tried smoking jerky yet; I just do it on a dehydrator. Any suggestions on temperature?

musicmanryann · Jan 8, 2010

I'd like to break me off a piece of that!

Chavo27 · Jan 9, 2010

High Mountain makes the best jerky I've ever had

Last Weekends Jerky Cook

DavidEHickey

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OcalaScott

Knows what a fatty is.

Markbb

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SmokedJohnson

Knows what a fatty is.

Arlin_MacRae

somebody shut me the fark up.

Garyclaw

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devious

is one Smokin' Farker

cubs204

Knows what a fatty is.

KnightOfTears

Knows what a fatty is.

RAYSOR

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MushCreek

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musicmanryann

is Blowin Smoke!

Chavo27

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