Hurkey Jerked Jerky Underway

Nature Boy

A nice morning here in northern virginny. 'bout time, as it has been cloudy/wet for the past 5 days. Anyways, I have a pile of jerky on the smoker now. Chucked a whole bunch of stuff in the marinade, including a couple heaping tablespoons of walkerswood jerk sauce! Also in the mix are soy sauce, brown sugar, grains of paradise, pepper, ginger and five-spice powder. Should be an interesting combo.[p]Maybe I will call it Jerked Paradise Jerky!
Dome temp at 160 now with a tad of pecan smoke.[p]Great day to everyone.
NB

sprinter

Nature Boy,[p]What kind of meat are you using for the jerkey? I saw last weekend that Gfw has tried the brisket and it came out well. I can get brisket cheap and for as much as I like to make jerkey it should be a great alternative to some other more expensive cuts of meat. Your recipe sounds good, let us know how it turns out. I've been eggless since Monday, I had a bit of lump leftover from the low/slow marathon so I threw the last of it in and seared some pork loin steaks (loin cut into steaks) and when I was done I shut down the bottom vent but forgot to put the rain cap back on. I went out on Tuesday am to put the cover on it and it was still warm, burned the last of my lump clean up. Bummer. Havn't made it to the store yet but plan on it today at lunch to pickup a couple of bags.[p]Troy

Unknown

sprinter,
Using the sirloin tip I had left from the first batch!
Brisket is too expensive out this way![p]Jerky has been going about 3.5 hours now. Just pulled apart pile. For lunch I heated up some of the jerked tenderloin I cooked last friday....seemed a lot spicier after reheating!! That walkerswood jerk has a definite kick!! Can't say CW didn't warn me.[p]This jerked jerky is gonna pack a punch!
Doin some pork/beef/veggie HEEEE-bobs tonite.[p]Cheers
NB