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Cooking & Food Talk => Charcoal Grilling & BBQ => Topic started by: bbqking01 on November 01, 2020, 02:34:30 PM

Title: Beef jerky
Post by: bbqking01 on November 01, 2020, 02:34:30 PM

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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Title: Re: Beef jerky
Post by: Kneab on November 01, 2020, 02:46:42 PM

Your jerky looks good.[emoji106]
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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Title: Re: Beef jerky
Post by: SMOKE FREAK on November 01, 2020, 04:45:27 PM

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

Title: Re: Beef jerky
Post by: bbqking01 on November 01, 2020, 06:59:22 PM

Quote from: Kneab on November 01, 2020, 02:46:42 PM

Your jerky looks good.[emoji106]
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 (http://r.tapatalk.com/byo?rid=91018)

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


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