It's jerky time

Discussion in 'Making Jerky' started by bigkauna, Sep 20, 2015.

  1. Today is jerky day I have not yet figured out to do pics so forgive me. Got some London broil sliced 1/4 inch thick used a dry rub from central coast region of cali a family favorite. Been on the smoker at 165 since 6:00 am with hickory wood ran two pans worth not to heavy on the smoke as to keep a good balance between the rub and smoke. Figure it finish around 7:00 pm
  2. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

  3. eight/400[/IMG]
  4. OK thanks. There's a couple of today's jerky run
  5. garyhibbert

    garyhibbert Smoking Guru OTBS Member ★ Lifetime Premier ★

    NICE looking jerky.

  6. thank you it's half gone already...the boy's have been munching on it since it came off the smoker

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