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post #1 of 6
Thread Starter 

Greetings,

 

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? 

 

Thanks 

Marty


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.

 

                                Ed

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. 

Marty

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.

 

 

Gary

post #6 of 6

Hi Marty!

 

Welcome to SMF!

 

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

 

http://www.smokingmeatforums.com/f/131/making-jerky

 

Al

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