- Nov 26, 2013
- 4
- 10
Recently did some moose jerky.I ground up the meat,marinated it over night and then put it in my bradley smoker. I smoked at 175-200 degrees for about 2 hrs.The last batch I did turned out horrible. Used a couple of recipes of the net but the jerky came out crumbly! I lay strips out on a wire mesh rack with my jerky gun. Iam trying to figure out what went wrong.Did anyone have this problem? The recipe said to use 1/2 cup water per 5 lbs.Not enough cure??