More jerky.

Car Wash Mike

<p />Egg has been running at 160 for about 6 hours. Cut these a little thick so it might be a 12 hour cook.[p]Early indications are great.[p]CWM

Eggvis

Car Wash Mike,
Those suckers are thizick!! after 12 hrs, will they still be thick or will they shrink down to 1/4-1/8 inch?
Looks yummy!

Car Wash Mike

Eggvis,
Pic is deceiving but they dry up and shrink a lot. I've decided 1/2 more TB of Cowlick and 1/2 less TB cayenne pepper next time.[p]CWM

Bobby-Q

Car Wash Mike,
Man those look awesome!! Any chance you have a recipe for these. I read some posts quite a while ago about Jerky and they all seemed to be using some mail order spice mix.

The Naked Whiz

Bobby-Q,
My last batch was a spice/brine that I picked up in BBQs Galore. Next batch will be using some mixes from HiMountain, as recommended by Char-Woody. They sound good, so let's hope for the best!
TNW

Car Wash Mike

Bobby-Q,[p]6lbs sliced rump roast (some people use brisket) both are good. Try to trim as much fat out as possible.[p]1 cup soy sauce
1/2 cup brown sugar
1/2 cup maple syrup
teaspoon garlic powder
teaspoon onion powder
tablespoon cowlick rub- next time 1 1/2
tablespoon cayenne pepper- next time 1/2[p]Mix well and turn a few times in the firdge to make sure all meat gets the good stuff.
I let set overnight.[p]Got some of this this from GFW.[p]Play around and find out what you like. I cook about a batch every other weekend during the winter. Great snack when pushing snow at 2 am.[p]CWM

Car Wash Mike

Bobby-Q,
I cook below 200 until I like the texture with a nice size chunk of chery wood. Some woods make the meat have a bitter taste.[p]CWM

Car Wash Mike

<p />The Naked Whiz,[p]Here is some Hi Mountain. Good stuff also. I go back and and forth when cooking.[p]All of it just flys out the door when people know I cooking.[p]CWM

Sigmore

Car Wash Mike, Try it with a nice eye of round. Put it on the meat slicer and it makes nice medallions of meat. They are my favorite when making jerky.