Making jerkey using High Mountain Seasonings


 
I did it similar to those in the other thread - empty water pan, less charcoal below, can't remember how much.
For stringy jerky, you can try flank steak and cut it with the grain. My mom used to make it that way and we would peel off pieces similar to string cheese.
 
The toughest thing about making jerkey is tasting it all along the way to determine when it's finished.

BTW temperatures ranged btw 160 and 200F. Well, #(&$#*, as long as it tastes goot who cares!!!?!?!?

The vents were mostly closed during the entire cook/smoke period. The lid vent was only very slightly open. Therefore less charcoal should probably be used.
 
The cut of meat used was bottom round. Good and stringy and with fat easily removed - prepared and cut to thickness of 1/4 inch by my butcher.
 
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