I Did two different wet marinade / cures overnight once everything was sliced and split up the slices.
2.5lbs of cabela's peppered seasoning/cure mix.
2.5lbs of ForLuvOfSmokes Hot Pepper jerky recipe.
I had some extra long bamboo skewers.. and they fit great once halved to go from one side of file draw to the other. That was until I added the meat and the wieght made them bow to much. Luckily I had some dollar store skewers that where metal and fit perfect in the drawers so I spread the meat between the new three skewers.
In the cabinet they go.. filed under "jerky"..lol
With out even firing up the propane burner on low.. its already hot this morning its 100* inside smoker... so I put hung the meat in the smoker for 30mins with no heat.. a little air dry I guess.
After. Turned burner on lowest it will go with bottom door half open.
Cant really see flame. .. but its on.. smoker held for 120* for another hour..
Thats where im at now. Will light up the AMNPS with some aulder pellets and hickory dust [now its dust.. the hickory bag of pellets got rained on and they swelled. I dried them out and now have dust...who knew]
We will see how they go. Plan for TBS for 2-3 hours.. bumping temp slowly to 150* for that 2-3. Will kinda go by color on the smoke time...
See ya soon