Smokin-It User Forum!
Recipes => Jerky => Topic started by: Pork Belly on December 07, 2020, 11:56:10 AM
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Dump things you think taste good in a big bowl. You don't need gallons, just enough to cover your jerky meat.
Taste your mix, if you are happy with it add 1 level teaspoon of curing salt per every five pounds of meat strips.
Add you strips and mix well. Allow the meat to marinate at last 24 hours.
I take the meat directly from the marinade to the smoker racks. I keep a sheet pan on the deck to catch the drips.
I normally do much thinner jerky at 100 with the jerky fan. I cut this venison pretty thick so I was smoking at 125 to speed things up. I use plenty of chips, for the first five or six hours. These two batches were done over cherry.
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Looks good.