First Jerky Excursion


 
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Bruce Bissonnette

Bruce Bissonnette

TVWBB Guru
Making my first attempt at beef jerky today. I have 7lbs of ""eye of round" sliced a 1/4" thick about 6" in length. on the WSM. I am using Hi-Mountain Jerky seasoning; Original and Mandarin Teriyaki.

Used Stogie's suggestion on the aluminum grill toppers with the wood blocks and have two racks on each cooking grate.

Put the meat on at 10:30am shooting for temps between 160-180 around a 5 hour cook. Taking photos as I go, hope to post some tonight or tomorrow, will keep you all updated.
 
Doug,

Just had my first little taste test. Ummmm, Ummm, GOOOOOD. Taking them off at 3:30. Hoefully post some photo's later on. Impressed how the WSM held at lower temps. I kept the temp at the lid pretty much pegged at 170-185 all day. That should give me anywhere from 155-165 bottom grate and 160-170 top grate.
 
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