Recent content by knothead69

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  1. knothead69

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    I see, I mainly use a mix I get from my meat market that I doctor up a bit...But I have tried others and you're right! They do accumulate :)
  2. knothead69

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    A few past attempts and a so so pic of the inside of my smoker...
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  8. knothead69

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    Awesome advice guys! I appreciate it! Will let you know how it goes next batch, Thanks
  9. knothead69

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    @ Foamheart, What is Jerky Mix?
  10. knothead69

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    It's just a homemade job I found plans for on youtube. About 4 feet tall, 2 feet wide, 18 inches deep. Two hotplate electric. I have the meat sliced at my local meat market and I've tried everything from 1/4" to 1/16". I like 1/8"  the best. I lay it on some old refer racks that I picked up...
  11. knothead69

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    Oh ya, I use a smoker, Homemade.
  12. knothead69

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    I've been doing jerky for a year or so now and it turns out pretty good., but I just can't seem to get that fine line between done and not done. I'm not a "rare meat" kind of guy, I like my steak, burgers, whatever, WELL DONE. But I just can't seem to find that magical balance in my jerky? I...
  13. knothead69

    Hello from MN...

    Glad to be here!
  14. knothead69

    Hello from MN...

    Thanks guys! I'm liking what I'm reading. Fairly new to smoking so am excited to learn!
  15. knothead69

    Oh no, my saggy grates!

    Hi there, I've tried this same material in my jerky smoker and had no luck. They worked great the first time but after that I started get black residue on the meat, oxidation I'm assuming..
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