- Mar 3, 2008
- 102
- 10
Hi all, new member here. I've made venison jerky in the oven before but I'd like to try smoking it this time. I singed up for the eCourse and have been reading as much as I can, but have a few questions:
I have access to two types of smokers that look similar to the ones below. Is one better than the other? Easier to use? Better flavor?
Smoker A:
Smoker B:
Is the basic formula the same as in the oven? Slice, marinate, dry, just with the smoker instead of the oven? I thought I may have read that some people smoke it for a bit, then put it in the oven to finish?
Any help is appreciated... thanks...
I have access to two types of smokers that look similar to the ones below. Is one better than the other? Easier to use? Better flavor?
Smoker A:
Smoker B:
Is the basic formula the same as in the oven? Slice, marinate, dry, just with the smoker instead of the oven? I thought I may have read that some people smoke it for a bit, then put it in the oven to finish?
Any help is appreciated... thanks...