Since the deer eluded me yesterday, I thought I'd make up a batch of jerky last night as not to starve in the stand.
Sliced and marinaded 5# of London Broil in a cure/seasoning combo kit from Cabela's.
Racked up some to hang and some flat on a Bradley rack (BTW: these racks are on sale at Cabela's, paid $18.99 for a 4 pack of them in the bargain cave).
Into the smoke for a nice nap
Snake method on the KBB with some hickory chunks. The 2 bottom vents nearest to the start of the fire (snake's head?) are closed. Vent furthest from the fire open about 1/4. Rock solid at 177° for the last 2 hours
It's cool out today, haven't seen a frosty windshield since April.
I think fall has arrived in PA...
Sliced and marinaded 5# of London Broil in a cure/seasoning combo kit from Cabela's.
Racked up some to hang and some flat on a Bradley rack (BTW: these racks are on sale at Cabela's, paid $18.99 for a 4 pack of them in the bargain cave).
Into the smoke for a nice nap
Snake method on the KBB with some hickory chunks. The 2 bottom vents nearest to the start of the fire (snake's head?) are closed. Vent furthest from the fire open about 1/4. Rock solid at 177° for the last 2 hours
It's cool out today, haven't seen a frosty windshield since April.
I think fall has arrived in PA...