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Haven't made jerky on the smoker yet, I have a Nesco dehydrator that works awesome. I usually use the thick cut pork chops from Costco, they make awesome jerky.
140-150 degrees and only for about 2 hr. I flip each hour to get the char marks. I have tried the 4-5 hr and even the dogs weren't to big on it. Once the ends get a little crunch, it comes out. You're curing and smoking, not cooking. Don't make the mistake of putting it in a plastic bag and in the fridge; it will just get soft.I have plenty of cures and recipes for marinades. How long do you smoke it for and at what temp?
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