I've be guided to these forums after many home smoking muck ups I keep having. I make my own beef jerky using a dehydrator since as much as I’d like to do the whole air drying process the UK isn’t the best for hot sun. I'm new to the whole smoking food idea and have tried the smoking bags you get to put in the oven without much success and the biscuit tin smoker I made cremated food rather than cooked so I have much to learn. I just bought a ProQ Cold Smoke Generator so I can flavour beef steaks before I dry them to make my jerky. Looks like I’m more likely to be doing more cold smoking that hot smoking since unfortunately have a shared garden so cant have a decent sized hot smoker.
One of my hobbies is 17th Century living history at http://www.littlewoodham.org.uk/ and i would like to learn more historic ways to preserve meats using recipies from around that time period if posible.