Jerky

I finally got around to making jerky. I got my local butcher to cut me strips of a cross rib slab and it was surprisingly cheap. First I seasoned and cured the meat and left it in a container over night in the fridge.



Then I set my smoker to the smoke setting that stays around 150 F. I thought it would take four to five hours but due to the thin strips the butcher gave me, it only took two hours. Next time I will have the butcher cut thicker strips because some of the strips got done in about fifteen minutes and were too crispy. For my first time, it was a success overall.


At about a half hour in:



The final product. This started out at about three and a half pounds of meat.