Took my first swing at making jerky.
About six pounds of eye of round from Costco, slightly frozen, and a new jerky cutting board from Cabelas (made by Hi Mountain).
Slicing was pretty easy with this contraption.
Cabela's Jerky Making Kit includes seasoning and cure. This variety pack has enough to do 25 lbs. I went with two flavors, Sweet and Hot, and Hickory.
The cure turns the meat brown pretty quick. Into the fridge for 24 hours.
Ran out of Lumber Jack, so picked this up at Sportsman's Warehouse, fifteen bucks for a 28 lb bag. We'll give it a whirl.
Into the smoker at 180. Took about 4.5 hours.
The fun part...
A peek at 2 hours in.
And the results.