I was thinking of smoking chunks of stewing beef to make beef jerky only in chunk form has anyone else tryed this if so please could you let me know how it came out.
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10/16/10 at 9:42am
I'm not a jerky maker ,But there may be a risk in leaving the meat to thick ?
i know most folks cut 1/4 -3/8" slices to make jerky. Is this for flavor , cure or smoking ,?
I don't know .But i'm sure someone will be along to help you out.