My first jerky.

Discussion in 'Making Jerky' started by djom1cincy, May 19, 2013.

  1. djom1cincy

    djom1cincy Fire Starter

    Just finished up my first batch of jerky. I used London broil sliced 1/8 inch thick. I picked up some hi mountain jerky cure and seasoning. Seasoned it for 30 hours or so. The directions said cook on 200 for 2 hrs and check it. If not finished up to one more hour but no more than 3. At 2 hours it was still pinkish so I went longer and pulled at 3 hrs. A few strips had a little moister spots on them. Other than that it looks finish. Should jerky have any moister on it when pulled?

    Here's what I ended up with.
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  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Nice looking Jerky!
     

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