This last weekend I wanted to make something in the smoker that was really easy. Emma and I were just getting over a bad case of the flu and poor Greg was in the middle of it. So, to get the satisfying feeling of accomplishing something but not having to spend a ton of time in the preparation of it, I decided to make jerky from a Hi Mountain jerky kit. I highly recommend these kits that are available at sporting good stores and online. The variety flavors are great and directions clear and easy to follow. They work for whole meat jerky and ground meat jerky with two separate directions for both versions.
I'm not going to give all the details because one needs to follow the Hi Mountain 's directions for success but I'll share some pics of what my batch looked like at various stages of preparation. I started with 3+ pounds of venison roast. Hi Mountain's Original Blend is the flavor I used this time around.
I'm not going to give all the details because one needs to follow the Hi Mountain 's directions for success but I'll share some pics of what my batch looked like at various stages of preparation. I started with 3+ pounds of venison roast. Hi Mountain's Original Blend is the flavor I used this time around.
When cooked let it rest on the kitchen counter until cool. Then place it in a zip lock bag in the fridge. This will allow the jerky to release a little moisture to its surface and give it a beautiful glossy finish. Now you will have some great jerky that tastes and looks like a pro made it.
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