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Just pulled the jerky off the smoker. 7 hours between 140-170 degrees. My yield is right at 3lbs or 48oz. Good use of time and meat when grocery store jerky is about $8 for 4oz. Yeah, great je
I love breakfast sausage and Spicy Jimmy Dean's makes me happy. But in my effort to continue to eat cleaner, I am always looking for opportunity. Opportunity showed itself three days ago when I found Boston Butts for a smoking sale and purchased three of them. On this President's Day, I used the day off to make 21 lbs. I also thinly sliced some beef, brined in Salt and Powdered Garlic and it is on the smoker at 150 degrees for the rest of the day.
Edited by Mesa_John