swamprb
01-05-2008, 02:29 PM
I've been playing around with Beef Jerky lately, small batches, different methods. (oven dried, Dehydrator an the Cookshack) And tried some of the Hi-Mountain Original Jerky cure that came with the Smokette and I think we have a WINNER! For this batch I used Round roast sliced 3/8" thick with the Hi-Mountain Jerky board (works great!) and cured for 5 days.
Sliced, skewered on bamboo and hung from top grate.
http://i163.photobucket.com/albums/t310/swamprb/100_2189.jpg
http://i163.photobucket.com/albums/t310/swamprb/100_2190.jpg
http://i163.photobucket.com/albums/t310/swamprb/100_2192.jpg
On some of the smaller pieces I sprinkled fresh Black Pepper and Garlic Salt before cooking and they turned out very good!
Had a hankerin' fer some Smoked nuts and did up some Almonds with some Magic Dust/Brown Sugar and another with Dizzy Pig Jamaica Firewalk, then some PeeCans with Sloppys/Brown Sugar. 2T melted Butter, 2C nuts, add rubs, mix, transfer to trays, cooked 250* @ 2 hours heavy on the Hickory and rotated trays for even heat.
http://i163.photobucket.com/albums/t310/swamprb/100_2184.jpg
http://i163.photobucket.com/albums/t310/swamprb/100_2193.jpg
Sliced, skewered on bamboo and hung from top grate.
http://i163.photobucket.com/albums/t310/swamprb/100_2189.jpg
http://i163.photobucket.com/albums/t310/swamprb/100_2190.jpg
http://i163.photobucket.com/albums/t310/swamprb/100_2192.jpg
On some of the smaller pieces I sprinkled fresh Black Pepper and Garlic Salt before cooking and they turned out very good!
Had a hankerin' fer some Smoked nuts and did up some Almonds with some Magic Dust/Brown Sugar and another with Dizzy Pig Jamaica Firewalk, then some PeeCans with Sloppys/Brown Sugar. 2T melted Butter, 2C nuts, add rubs, mix, transfer to trays, cooked 250* @ 2 hours heavy on the Hickory and rotated trays for even heat.
http://i163.photobucket.com/albums/t310/swamprb/100_2184.jpg
http://i163.photobucket.com/albums/t310/swamprb/100_2193.jpg