I picked up a bunch of jerky seasonings from Owens BBQ and decided I would do beef and pork jerky. I used 2.5 pounds of
beef eye of round and 2.5 pounds of pork loin. The beef was seasoned with Mesquite and the pork with Honey BBQ. Both were
refrigerated in gallon bags overnight.
I am using the Blaz’n Grillworks Grid Iron today burning GMG Gold Blend pellets. I will be drying the jerky at 170 degrees.
Beef jerky loaded up in my Bull Rack system and a couple of Bradley racks.
A little over 2 hours and a couple of rotation of the pans and the jerky is done.
I am letting the jerky cool down before putting it in paper bags to rest overnight. We will then vacuum seal some for our son
who will be here next week.
Pork jerky after about 30 minutes in the smoker.
4.5 hours total for the pork to get to the right doneness.
Both turned out great with great flavor and a nice light smoke profile.
