Well, I have just retired and purchased a Bradley 6 Rack Digital Smoker. Used it four times. Pepperoni sticks didn't turn out great. Had my loops to close together on my steel hanging rod. OK I learned from that. Made some salami, looked great tasted not bad, but the guy I purchased the salami spices from, had put cure into the mix. Not knowing I added MORE cure. Salt content 200% LOL To say the least, cut it in half, put a stick into it and fire it into the ground, GREAT CATTLE SALT LICK!! LOL OK I learned from that. So now I make my second batch of jerky. Great recipe from alelover. First batch, some pieces really hard, take it to war use it as a knife. Other pieces GREAT!! 24 cold ones, all the jerky, I think I'm in the rut!! Look out Wife!! Last pieces, spongey, taste like badly fried Prairie Oysters!!!
So second batch is done, half can eat, other half throw away. Again I could make some dandy knives with some pieces. I asked a question in the Forum earlier after the first jerky batch and consensus was temp gauge could be out. Bought 2 thermometers and yes the Digital Temp settings were way out. Readings on the smoker box, showed 240F, showed inside temp was 170F and my new thermometer showed 150F. Thats prob where it should have been at 150F. So temperature I think is very IMPORTANT?????? Constant and at low heat??? Is that the trick here? IS that the trick to smoking any type of meat?
I sent an email to Bradley but haven't heard back yet. Maybe I need and new smoker box that is closer in its readings, but still use the thermometer for sure. 28LBS of Mule Deer for training purposes!!! LOL
PS. I may go into the kinfe making business!
Ok I learned from that.