thephatchef
PMA Member
What did you use for seasoning? I've always used Hi-Mountain seasoning and can't be happier. The Cracked Pepper 'n Garlic is all I'll use of theirs because it is so good.
JNRBRONC
Well-Known Member
Exactly what I did, saved me the typing.
I smoke/dried it in a Brinkman smoker with an electric element with hickory wood.
LYON
PMA Member
Exactly what I did, saved me the typing.
I smoke/dried it in a Brinkman smoker with an electric element with hickory wood.
Just finishing up with batch #3 tonight. Same seasoning brand. Did some cracked pepper and garlic and some jalapeño. Smoking with oak though. You guys do ground strips or whole muscle? I go whole muscle, I like tough jerky.
JNRBRONC
Well-Known Member
LYON
PMA Member
Real men eat muscle jerky. Ground is for those that can take their teeth out.
Haha! That's a good one! I guess I could have just looked at your picture to see if it was ground or whole....looks good!
Gundog - I had mine on the smoker at 200 degrees for about 4 hours. It was cut a little thicker than it should have been so it too a little longer.
JNRBRONC
Well-Known Member
With my set up, about 2-2.5 hours.