- May 29, 2009
- 7
- 10
Hello,
I have been making some jerky lately in my oven and about 180-200 deg. Now that the weather is starting to brake (i hope), i will be pulling the smoker out to try some cold smoked salmon. i would like to try some smoked jerky. I have been using himountain cures. my smoker is charcoal driven so, cold temps are very weather related. for the salmon, i will not even use charcoal, just saw dust and a soldering iron.
any thoughts? can i just cold smoke with lots of air flow to dehydrate? I am trying for a different texture than the "cooked" jerky.
anthony
I have been making some jerky lately in my oven and about 180-200 deg. Now that the weather is starting to brake (i hope), i will be pulling the smoker out to try some cold smoked salmon. i would like to try some smoked jerky. I have been using himountain cures. my smoker is charcoal driven so, cold temps are very weather related. for the salmon, i will not even use charcoal, just saw dust and a soldering iron.
any thoughts? can i just cold smoke with lots of air flow to dehydrate? I am trying for a different texture than the "cooked" jerky.
anthony