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Author Topic: Beef jerky  (Read 626 times)

bbqking01

  • WKC Ranger
  • Posts: 1620
Beef jerky
« 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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Kneab

  • WKC Performer
  • Posts: 3460
Re: Beef jerky
« Reply #1 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
« Last Edit: November 01, 2020, 02:48:36 PM by Kneab »
ISO Brown Go Anywhere

SMOKE FREAK

  • WKC Ranger
  • Posts: 1115
Re: Beef jerky
« Reply #2 on: November 01, 2020, 04:45:27 PM »
I think you got that s**t figured out.

bbqking01

  • WKC Ranger
  • Posts: 1620
Re: Beef jerky
« Reply #3 on: November 01, 2020, 06:59:22 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
you are correct, it’s high mountain....from Wyoming,


Sent from my iPhone using Weber Kettle Club