Here we go, getting geared up for championship Sunday!
First time trying jerky, my wife made the marinade, while I went to work slicing the London Broils. They were on sale, and so much cheaper than any other beef one typically uses for jerky, so what the hell?
Here's the set up for the day, the kettles will get wing duty later on, while the wsm is slowly smoking the jerky
Sitting in the marinade
All loaded up
A couple of things...
First, all the recipes called for drying the jerky with paper towels before putting on the grill, well I forgot about that until I was half way through getting the meat on, I guess we'll see...
Secondly, everything said to run it at around 170 degrees, but the wsm is wanting to settle in at around 160, can't imagine that being too big of a deal
I'll update through the day. Thanks for looking and have fun today!
Sent from my iPhone using
Weber Kettle Club mobile app