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Beef Jerky recipes???
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Comments
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[ul][li]Hi Mountain Web Site[/ul] -
1/2 Chicken,
i think this ones in wiseones origional cook book. i remember the writeup there was more detailed on how he did it. look for the cookbook on the naked whizs site
[ul][li]gfw jerkey[/ul]fukahwee maineyou can lead a fish to water but you can not make him drink it -
1/2 Chicken,
High Mountain Original is a foolproof way to start. When making jerky I try to keep the temp below 190 so the meat is drying instead of cooking. Last batch I used eye round. I think any lean cut will be okay.
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Katman,
I made thier cajun flavored one this weekend, didn't care for the flavor. -RP
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1/2 Chicken,
Try the link below. I've done his Hot and Sweet before and it was fantastic. Good Luck!!
[ul][li]http://www.randyq.addr.com/jerky/jerky.htm[/ul] -
TRex,[p]Gotta second this recommendation. Made jerky for the first time this weekend using the Hi Mountain dry cure and it turned out great. Very simple and tasty. I used the garlic and pepper. Can't wait to try the others.
Smoked at 200 degrees for about 4 hours using cherry for smoke.
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1/2 Chicken,[p]Made jerky using this marinade and london broil. Eye of round works well too.[p]http://www.dianaskitchen.com/page/appi/jerky.htm
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Thanks for the links. Just ordered a couple packs of the Hi Mountain Original. Sounds like fun cooking.
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Happy Trails~thirdeye~Barbecue is not rocket surgery -
Painter,
I've used this recipe several times it is very good, everyone brags on it when I make it.
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AZRP,
after going through one of their variety packs and some of the other products I've made the original blend, buckboard bacon and salmon brine keepers for my pantry.
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