Traditional is by far the most popular recipe. Paired with Certified Angus Beef (r) it really shines. We love this stuff. It is best right out of the smoker. Heat the strips to 200 degrees for a few minutes to re-create that fresh smoked texture and flavor.
I first tasted the jerky when I was in OR on a business trip and I was immediately hooked. Ive been buying the CAB jerky for years. Jerky can have the consistency of leather if its made incorrectly but, Gary Wests CAB has a high moisture content, making it a lot easier to chew. Oh, and my dog loves Gus Dog Jerky!
by Frank from NC on 03/23/2010
