Awesome jerky

[Jim Prawn]

Just finished a batch of deer jerky that turned out great - my best so far for sure. I use my sirloin roasts and cut into strips carefully removing all fat and silver skin, wound up with about 3-1/2 lbs of meat. Used the High Mountain jerky cure; did some of the "Garlic and Cracked Pepper" and some with the "Inferno Blend". The directions say to cure for minimum 24 hours but I seem to get better results after 48. Then I put it in the Big Chief smoker with cherry wood chips for about an hour and a half then finished in the oven at 200 degrees for another 45 minutes or so. Both turned out great but the Inferno Blend is my favorite, has a good smoke to it with just the right amount of kick, a good chew but not too dry. Fair bit of work for the amount of product in the end but well worth it. Now I just have to keep the brats from eating it all today!
JP

[500grhollowpoint]

I try to stay away from the packages of mix. I find them too expensive and too salty, and I like making my own.

[bridger]

Sounds good i am going to make my first ever so have been watching the site. Thanks for posting

[lorneparker1]

I try to stay away from the packages of mix. I find them too expensive and too salty, and I like making my own.

Cool thanks for the input. :-|

Nice work Prawn

Lorne

[walnutz]

I use the HM kits also and always have good results! I use the bradley smoker and love it!

[Salmon Belly]

For those first-timers, have a look:
http://www.huntingbc.ca/forum/showthread.php?90950-First-time-Elk-Jerky&highlight=Salmon+belly

[beeker]

x2 on the inferno blend!