Never tried jerky before, just recently learned that I could make bacon in my smoker! Actually have a batch curing right now. I would like to try jerky now after reading some of your posts. I have a few questions...
What cuts of meat are ideal to use?
Will sugar cure work?
Whats the ideal smoking temp and time? Lowest I can go is 150.
Whats the shelf life of jerky?
Anyone have a simple recipe?
Edited by delarosa74868 - 2/10/12 at 2:55pm