Simple dry brine, 1/4 ratio of non iodized salt / dark brown sugar with minced fresh garlic.
An hour+ afterwards
3 hours later, rinsed and drying on racks for 2 hours
Into the two Big Chiefs we go with AMNTS. Going to smoke for two hours starting with alder first and then
ending with apple.
The Chief Bros outside my home shop earning their keep
Keeping an eye on them while working in the shop
Unbelievable how I was able to have both smokers run almost identical temps ranging from 120 thru 150. Very cooperative, they were.
After the smoker, the jerky went into the dehydrator for a couple hours.
Look at all of them twisted sisters
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Edited by cmayna - 2/22/15 at 6:34am