I've been using liquid smoke with the marinade and doing the jerky in the dehydrator and I add the appropriate amount of cure #1 to the mix.
I want to try it on my Lang 60D for some better smoke flavor but it tough keeping the main chamber temps below 200º. I also have an A-Maze-N-Pellet Smoker with some apple and some hickory pellets. When using just the pellet smoker the main chamber of the Lang shows almost no heat.
I'll try to pick a cool day this winter but it's Florida so a really cold day is hard to predict.
How long can I safely smoke the marinated jerky before I need to move it to the dehydrator?
Thanks for any info.
I want to try it on my Lang 60D for some better smoke flavor but it tough keeping the main chamber temps below 200º. I also have an A-Maze-N-Pellet Smoker with some apple and some hickory pellets. When using just the pellet smoker the main chamber of the Lang shows almost no heat.
I'll try to pick a cool day this winter but it's Florida so a really cold day is hard to predict.
How long can I safely smoke the marinated jerky before I need to move it to the dehydrator?
Thanks for any info.
