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High Mountain Jerky (w/pics)

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wrobs
wrobs Posts: 109
edited November -1 in EggHead Forum
Bought 3-1/2 lbs. of London Broil to make some jerky while watching the Masters Tournament here in Augusta. Cut into 1/4" strips and used Cajun spice from High Mountain... set it fridge for 24 hours. Here it is ready to go on the Egg at 200 deg.
PICT0024.jpg [p]Threw in a handful of Mesquite chips and let smoke settle for about 20 minutes and then put the jerky on...
PICT0025-1.jpg[p]Smoked at a steady 200 deg. for 2-1/2 hours while watching the Augusta National Golf course wreak havoc on the Masters... its a cool, windy day here in Augusta... a little strange for April.[p]Heres a plate full of the finished product...
PICT0027.jpg
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