Since I have been giving so much jerky away, I had to stop and make more, especially with another fishing trip due this weekend.
5.3# worth all sliced up ready for the dry brine.
In the brine of 4/1 ratio of brown sugar / salt with lots of fresh garlic for 3 hours
Afterwards, rinsed and now drying for 2+ hours
Finished product after 2 hours in the smoker at 135-140* using Alder and Apple wood. Then into the dehydrator for 5 hours
5.3# worth all sliced up ready for the dry brine.
In the brine of 4/1 ratio of brown sugar / salt with lots of fresh garlic for 3 hours
Afterwards, rinsed and now drying for 2+ hours
Finished product after 2 hours in the smoker at 135-140* using Alder and Apple wood. Then into the dehydrator for 5 hours
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