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|• 1 ½ - 5lb Top or Bottom Round, Flank Steak or London Broil.|
Cover strips with "HI MOUNTAIN JERKY SEASONING" (www.himtnjerky.com) 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 "gutter guard".
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).
Number of Servings:
Time to Prepare: