I been smoking for afew years now. I have one of the electric element little chief smokers. I find that when i smoke food I always have creasol build up on my food and get the bitter taste so i started to use parchment paper under everything I smoke. I have noticed the taste of creasol is always gone when i do this but it traps allot of the fat since i use lean meat rather then extra lean thats harder to find where i live.
Has any one had any issue storing fatty jerky for about a month of so? will it go rancid quicker then that you think? and dose anyone else use parchment paper for everything. It seems to give my salmon and jerky the perfect amount of smoke taste with no sourness.
Edited by Canadianbacon - 12/5/13 at 2:48pm