-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Recent content by burl stotts
-
Dry rub VS brine for jerky? With no cure.
I tend to over do it when I make jerky. I have two big chiefs and a little chief. I usually start my jerky for 8-10 hours on the smokers and finish them up in my oven at 170 and indirect heat on my two propane bbq grills. I live in Washington so the weather is usually humid and cold. If I...- burl stotts
- Post #14
- Forum: Making Jerky
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
SmokingMeatForums.com is a community of barbecue and outdoor cooking enthusiasts dedicated to smoking meat.
© 2004-2026 SmokingMeatForums.com
