Hello everyone, first post here. been making jerky for years, but smoking is a new thing to me. My father gave me his masterbuilt grandmac electric smoker and i guess im having some issues/second thoughts on how i went about preparing my venison hot sticks. I guess it all comes down to asking if im doing it right?
i have 2 racks full of meat (5lbs)
im using a dry smoking method.
i have my hickory chips soaked in some water before hand
i have the setting on medium as it states i should for 5 lbs of meat
i mean, can it really be that easy just to wait 2 1/2-3 hours and check a snack stick for the internal temp to reach 165?
like i said im new, and if this recipe gets messed up then i live and learn from mistakes.. shouldnt of jumped into it before asking but im very very anxious and have ALOT of venison in the freezer..
thanks for your replies in advance