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[02ebz06]

Here are the ingredients for the marinades and the marinades.
Will be two different ones.  My standard one and one for Teriyaki.
Will sit in fridge overnight.
Tomorrow I will post pictures of the Jerky.

[Brushpopper]

That looks like quite the concoction.  I just use the Hi Mountain original dry mix for the season.  The girls like it so I stick with what works.

[02ebz06]

The four bottles on the right have duplicates.
Wouldn't be enough in just the front bottles.

[Bentley]

My teeth are in pertty good shape, but I have found they still can't really take jerky any more!  Cryin shame!

[02ebz06]

Mine aren't perfect, I just chew slooooly.

[Bar-B-Lew]

My teeth are in pertty good shape, but I have found they still can't really take jerky any more!  Cryin shame!

Cut it a little thicker and don't dry it out as much

[02ebz06]

My teeth are in pertty good shape, but I have found they still can't really take jerky any more!  Cryin shame!

Cut it a little thicker and don't dry it out as much

I do make mine so it's chewy, and not like you get in the stores.

[BigDave83]

Yes cut closer to 3/8" and take out when you are happy.
I can go either way, thin and dry that you can chew on it for 30 minutes, or thicker like the Jack Links Beef Steaks.

[yorkdude]

That is why we use tenderloin, very soft chew and teeth friendly. It is the only thing we use anymore.
Seems also that the shrinkage is less.

[1MoreFord]

Bent, take everyone's advice.  A little thicker, not so dry, a good cut of beef, and cut across the grain.  Nothing like the overpriced garbage cut with the grain from the stores.

[02ebz06]

Here's where we are at today.
Meat went in the freezer for a couple hours to make it easier to slice.
Sliced, bagged with marinade, and into the fridge until tomorrow.
Will post a couple more pics tomorrow.

[BigDave83]

Bent, take everyone's advice.  A little thicker, not so dry, a good cut of beef, and cut across the grain.  Nothing like the overpriced garbage cut with the grain from the stores.

I normally like to cut with the grain. I don't always but find depending one what I am making I go with grain.

[Bentley]

Even the thicker is bad on it.  It is not the chewing, it is the 90 minutes of trying to get it out of the teeth I do not like.

[02ebz06]

In the smoker...

Top three jerky/cheese racks came with the smoker.
I have some that I bough for using in the Memphis, but couldn't find them.
So, used a Frogmat on the bottom rack.

[Bar-B-Lew]

Are you just using the cold smoker or do you have the Camp Chef turned on low heat?