Beef jerky

[bbqking01]

On the SmokeFire. I haven't done it on the SF before. Used hi country jerky mixture. Mixed seasoning with the cure, a little Worcestershire, and dark beer. Marinated in fridge 24 hours, for first batch. 48 for second. 4 hours at 200, first batch turned out good, second is almost done. 2 trays Cajun seasoning, last tray, today is mesquite.


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[Kneab]

Your jerky looks good.
I like using the Hi mountain seasoning and cure. I have not seen the Hi country. I'll have to keep an eye out for it.
Hi mountain cajun and jalepeno are my favorite when making mine in the wsm.

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[SMOKE FREAK]

I think you got that s**t figured out.

[bbqking01]

Your jerky looks good.
I like using the Hi mountain seasoning and cure. I have not seen the Hi country. I'll have to keep an eye out for it.
Hi mountain cajun and jalepeno are my favorite when making mine in the wsm.

Sent from my SM-G960U using Weber Kettle Club mobile app

you are correct, it's high mountain....from Wyoming,


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