8 pounds of Brisket Jerkey

sprinter

Hey all,[p]Been swamped at work and home lately but have been following the forum as much as I can. Still egging regularly. Last weekend saw 8 pounds of jerkey smoked, 225 for 7 hours, turned every 45 minutes or so. Turned out great. Still using up that $3 pack of High Mountain jerkey seasoning. That stuff lasts forever!!! Good thing it tastes good. 4 pounds of ground chuck in the fridge for this evening. Already made into patties with a little blackening rub applied. Plan on cooking them this evening, then putting on some bleu(ue) cheese and toppings. Doesnt get any better than that. Back to work....[p]Troy

Jethro

sprinter,[p]I really want to try doing the jerkey sometime, $5 for a few ounces, of the store bought stuff, is just too expensive.[p]Those black n blue burgers w/blue cheese sound great, enjoy![p]Jethro

Nature Boy

<p />howdy sprinter,
Good to see you around. I did my first batch of brisket jerky (thanks to Gfw), and brought most of it on our backpacking trip. It was awesome, and what a great cut of meat to use. It seems to turn out much chewier (good for jerky). Here is a shot my buddy took of me with a big ol piece hanging out of my mouth at 9000 feet. Nothing like egged food when you are 2 days from the closest road.
Hope you enjoyed your bleu cheese burgers.
NB

Gfw

Nature Boy, check out the brisket jerky recipe again - made it again yesterday - increased the tobasco and added a little lemon juice - Life and beef jerky is GOOD!

[ul][li]Brisket Beef Jerky[/ul]