Okay, the dummy would be me. Never made it before but would like to. (Why didn't I pay more attention to my Dad when I was younger?
He made some AWESOME jerky.)
Anyway, what I have found so far from reading and searching the forum is:
Start with a really lean cut of meat. Top round? Others? Slice with the grain for more chew -- across the grain for easier chew.
High Mountain Jerky Cure (Cracked Pepper and Garlic sounds yummy!) Follow the instructions I guess.
Smoke (or heat) very low 140? 160? 180? until . . . dry? (Don't know how low the Afterbuner will go and still stay lit. May have to get creative to keep the temps down.)
What have I missed? Lots I am sure. Any suggestions and pointers would be greatly appreciated.
Thanks.
Dave
Anyway, what I have found so far from reading and searching the forum is:
Start with a really lean cut of meat. Top round? Others? Slice with the grain for more chew -- across the grain for easier chew.
High Mountain Jerky Cure (Cracked Pepper and Garlic sounds yummy!) Follow the instructions I guess.
Smoke (or heat) very low 140? 160? 180? until . . . dry? (Don't know how low the Afterbuner will go and still stay lit. May have to get creative to keep the temps down.)
What have I missed? Lots I am sure. Any suggestions and pointers would be greatly appreciated.
Thanks.
Dave