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D'man's Beef Jerkey

D'manD'man Posts: 1
edited 1:50PM in Beef
• 1 ½ - 5lb Top or Bottom Round, Flank Steak or London Broil.

InstructionsIf you have a nice butcher, ask him (or her) to slice it thin (¼-3/16-inch thick, my butcher slices large, thin pieces!) If you slice it yourself, trim away all fat then partially freeze until firm. Then slice pieces of desired thickness (thicker pieces yield &#034meatier&#034 jerky.Cover strips with &#034HI MOUNTAIN JERKY SEASONING&#034 ( following instructions and let cure for at lease 4 hours or over night. (I doctored up the seasoning with whatever I found in the cabinet! I also use fresh garlic.)Cooking/smoking on a grid of some type yields the best results. I used an aluminum mesh that looked like a &#034gutter guard&#034.Fire-up the Egg and let temp become steady at 200 - 250 degrees. Soaked wood chips really add flavor! Smoke cured jerky at low and slow temp. After about 10-15 minutes, check and flip. Continue smoking for another 10+ minutes or so. Egg temp and meat thickness will greatly affect cooking times, as will your personal taste (meaty vs. drier).NotesNumber of Servings: Time to Prepare:
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