Saturday, January 9, 2010


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.

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