or Connect
SmokingMeatForums.com › Forums › Announcements › Roll Call › New smoker
New Posts  All Forums:Forum Nav:

New smoker

post #1 of 6
Thread Starter 



My name is Marty and I'm from Liberty, Utah in the USA. My husband is a hunter and fisherman. I want to preserve this meat and have been hesitate to make my own jerky, pemmican and smoke fish. I have an electric presto food dehydrator, a masterbuilt electric smokehouse, a char broil big easy roaster and several dutch oven as well as a volcano. Would appreciate any advise.


I have figured out that I do not want to dehydrate anything outside when it's really cold and you can dry out meat too much in the oven. My first jerky project is now moldy. Wondering if I could wash it off and re-hydrate it? Would it be safe to eat with the mold on it? 




Edited by skiingsmith - 4/5/16 at 4:26pm
post #2 of 6
Hey Marty, welcome to SMF. I'm sure there are some on this site that can help you. But you can do a search on this site of each item you have questions about. There are a lot a recipes and instructions along with problems others have solved here. Again glad to have you on board.
post #3 of 6

Hello and welcome Marty, can't answer your questions 'cause

I'm pretty much a newbie too.

But if you jump right out into the forums and ask,

you will get answers.

Have fun.



post #4 of 6
Thread Starter 

Thanks BDC3 and Gearjammer.

I'm excited to learn more about smoking and drying. This looks like the place to be. 


post #5 of 6

texas.gif  Good morning and welcome to the forum, from a windy but nice day here in East Texas, and the best site on the web. Lots of great people with tons of information on just about  everything.




post #6 of 6

Hi Marty!


Welcome to SMF!


If you post your jerky question here I think you will get more responses.





New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Roll Call
SmokingMeatForums.com › Forums › Announcements › Roll Call › New smoker