Hi mountain country blend cure/seasoning. Little black pepper/brown sugar. Cured three days and left open for an hour in fridge to dry a bit. Going on mes 30 hanging on skewers. 150 degrees or so. Alder wood or maybe hickory
First jerky time
- Thread starter moresmoke
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Hi mountain country blend cure/seasoning. Little black pepper/brown sugar. Cured three days and left open for an hour in fridge to dry a bit. Going on mes 30 hanging on skewers. 150 degrees or so. Alder wood or maybe hickory
smokin jay
Smoking Fanatic
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