Sorry, I do not have any pictures this time, but I used Budweiser Freedom Reserve ( Red Lager ) I opened the vent on the smoker 100% . and dried for about 1 hr. @ 170 degrees. I brought the temp up to about 185 and added the cherry wood. I did soak the wood chips for about 15-20 minutes. I smoked for about another hour and then lowered the heat back to 160 degrees. I did not add anymore wood chips I just smoked this way until the strips were firm and not to dry. The total time took about 6 hours. I think next time, I will go another hour. But 6 hours was a pretty good time. I would like to try this again with the Fig and Spiced rum seasoning. I say give it a try. Sorry, i forgot to mention that I have the Masterbuilt electric smoker. Talk to ya soon. and thanks for the response

I just received the Colorado jerky seasoning and want to make a 5 lbs batch. using the conversion chart it calls for 1/4 cup of seasoning. How much liquid do I use.

Thanks

Bob

How much water do you use when making a 5 lb batch of Colorado jerky seasoning. i see in the conversion chart the seasoning measurement but no liquid.

Good to know, thanks

Sorry, I do not have any pictures this time, but I used Budweiser Freedom Reserve ( Red Lager ) I opened the vent on the smoker 100% . and dried for about 1 hr. @ 170 degrees. I brought the temp up to about 185 and added the cherry wood. I did soak the wood chips for about 15-20 minutes. I smoked for about another hour and then lowered the heat back to 160 degrees. I did not add anymore wood chips I just smoked this way until the strips were firm and not to dry. The total time took about 6 hours. I think next time, I will go another hour. But 6 hours was a pretty good time. I would like to try this again with the Fig and Spiced rum seasoning. I say give it a try. Sorry, i forgot to mention that I have the Masterbuilt electric smoker. Talk to ya soon. and thanks for the response

Hello everyone, I just wanted to share this with you. I ordered the cherry hickory Romano rub and wanted to try it on some beef. I sliced up some top round, about 2 1/2 lbs. and put the beef in a zip-loc bag and added about 1/2 cup of the rub along with 1/2 cup of beer. after shaking it around to coat the beef I put it in the fridge overnight. the next day i patted the beef to get excess marinade off. I put the beef on the highest rack in the smoker and smoked it with cherry wood for a few hours. This really turned out great. I did not use any cure,but it was eaten within 2 days thats how good it was. let me know what you think.

Thank you

one more question, how much cure for the 5 lb? Thanks in advance

ok thanks. we will give it a try

Hello everyone, I am very new at this so please help me out. I just received my first order of Waltons bold jerky seasoning. I am making 5 lbs. I look at the conversion table to help me out, but do you just mix it dry or can you make a marinade?