Any muscle meat will jerk. Try brisket, flank steak, and top round. Slice, with the grain, into strips of any workable length, and 1/8" to 1/4" thickness.
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Lay jerky strips on Cookshack Seafood Grills, an optional accessory available from Cookshack, for best results.
Regional tastes dictate seasoning of jerky. Experiment with cayenne pepper, garlic, red chilies, salt, pepper, onion, and garlic.
Place flat on smoker grills and smoke for 6 hours at 180°F.
Recommended wood: hickory
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