- Jan 27, 2017
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- Thread starter buffalo diesel
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Hello Buffalo and welcome to SMF from the Great white North
. Browse the forums and ask lots of questions, get involved. There is a an amazing amount of info, recipes and knowledge here that are second to none. Enjoy good luck and share your experiences.
I am not familiar with that smoker, What I do when making jerky is different than a lot of people. The biggest thing for me is the texture of it when done. Are you doing ground or whole muscle? I don't like mine over smoked and I like it more on the tender / soft side. So i check it a lot while in the smoking / drying stage. It really is a taste preference thing. SO get a recipe or kit follow inst. and jump into it and see what you think. As I said earlier there is alot of great info here, just browse the jerky threads.
Charlie
I am not familiar with that smoker, What I do when making jerky is different than a lot of people. The biggest thing for me is the texture of it when done. Are you doing ground or whole muscle? I don't like mine over smoked and I like it more on the tender / soft side. So i check it a lot while in the smoking / drying stage. It really is a taste preference thing. SO get a recipe or kit follow inst. and jump into it and see what you think. As I said earlier there is alot of great info here, just browse the jerky threads.
Charlie
Welcome to the forum!
As said above there are a lot of jerky threads on here.
Personally I don't like real chewy jerky so I make ground beef jerky.
I like the texture much better.
Al
As said above there are a lot of jerky threads on here.
Personally I don't like real chewy jerky so I make ground beef jerky.
I like the texture much better.
Al
bellaru
Smoking Fanatic
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