Discussion in 'Making Jerky' started by potatoc, Apr 9, 2008.

  1. potatoc

    potatoc Meat Mopper

  2. smok'n steve

    smok'n steve Smoking Fanatic OTBS Member SMF Premier Member

    Smoken Steve’s Beef Jerky (top round roast)Temp:160 & 200
    Prep time: 1 hr previous night Cook Time: 5 hr + Weight: [email protected]
    1- 3 lb top round roast
    Marinade: 1+ cp of soy sauce, 6 tb canola ,6 tb brn sugar, 3 tb cooking sherry, 3 tb hot sauce, 2+ cloves garlic minced, 1 tee each of ……ground ginger, pepper, dry mustard, 1 tee + of onion pdwr.Notes:
    These tips make excellent steak tips if pulled early or cooked a little faster.

    Method: Slice ¼†thick pieces from top round roast discarding any fat pieces. Marinate overnight.

    Sprinkle with fresh ground pepper before putting in smoker!! Smoke at 160 degrees for 1 ½ hours, then fade from wood to propane for fuel to prevent over smoking, Cook at 180 to 200 for another 3 ½ hours or till the jerky slightly cracks(remember it will dry some more after cooling. Let smoker cool with jerky in it. Total rack time 5 to 6 hours.
  3. white cloud

    white cloud Master of the Pit OTBS Member

    Never tried it but, I hear that their shipping costs are extreme. I just seen the Hi mountain products for sale at a store up in brown city. It's called bens. I am going there wed. They also carry LEM products. Grinders, Stuffers, Slicers, Seasonings and have a great meat dept. aimed at people who like to grind and cut there own.
  4. walking dude

    walking dude Smoking Guru SMF Premier Member

    even some of our grocery stores carry highmountain........they have a store locator........but to answer your question...........give it a shot........and please report back...........
  5. t-bone tim

    t-bone tim Master of the Pit OTBS Member

    PotatoC , I've tried all of Himountain's jerky cures for beef ,except the inferno , which happens to be on order .... and the bourbon bbq I found to be A HUGE DISAPOINTMENT , IMHO ... didn't taste like bbq sauce to me for sure ....

    my favorite is the cracked pepper n garlic , along with the sweet n spicy and original ...

    I didn't even use all the bourbon bbq ... ended up using the cure from the package and chucking the seasoning ...

    but I guess to know for sure , you gotta give it a try [​IMG]
  6. desertlites

    desertlites Master of the Pit OTBS Member

    have never used hi mountian for jerky but use there season-cure for buckboard,I really like it-use my own rubs for jerky,have put links in here for 850 diff rubs. and steve yours sounds like a good teryaki- which I make my own homeaid.
  7. potatoc

    potatoc Meat Mopper

    Steve yours down sound real good!! T-Bone thanks for the info, I will try it, but cautiously!! I love HiMountain Inferno... It is hot, and I have people who like it hot; honestly, to hot for me. Been happy with HiMountain seasonsings... Here in Michigan, we have a place called the Dublin Country Store(besides a gastation it is the town!!!) and they make over 30 flavors of jerky. They make the best BBQ jerky I have ever had and not a fan of $10 a pound, so really want to try my own. But if your in Michigan you better check out the Dublin Store!!!!
  8. smok'n steve

    smok'n steve Smoking Fanatic OTBS Member SMF Premier Member

    Its easy, and not so spicy that only I want to eat it. I give it out for gifts and so far so good. I am careful not to over smoke it so that people aren't overwhelmed with it---I just smoke for a couple hours then switch to my propane for the rest of the cook:)

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