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Cold Smoker Size
I am wanting to build a simple cold smoker. I was thinking 2' deep, 4' wide, 6' tall. I won't be doing huge batches of anything, just a few slabs of bacon, rope sausage, cheese etc. Thought I would get some input before I head out to get my materials. Thanks in advance.- Texan4ut
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- Replies: 15
- Forum: Smoke Houses
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Sweet an hot jerky
In the past I have used teriyaki marinade with some brown sugar mixed in, soak the meat over night in the fridge, then put the meat on my trays for my dehydrator then sprinkle the meat with red pepper flakes. More flakes more heat lol.- Texan4ut
- Post #3
- Forum: Making Jerky
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Beef Jerky - Two Ways
Looks good. I made 5 pounds on Sunday using Hi Mountain Hickory Blend. I bought a 6 pound roast on sale 1.99 a pound, trimmed the fat and ground it up. I put mine in my dehydrator for about 10 hours. I use the hickory blend when I use the dehydrator so I have some smokey taste.- Texan4ut
- Post #15
- Forum: Making Jerky
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New guy on this Forum
New this forum but not too smoking meats, cooking outdoors, etc. I have a large stick smoker, electric smoker, 22" Weber kettle, propane turkey fryer, regular propane fish fryer, a 36", 28", 17" Blackstone griddles, and a 4 burner propane grill. I found this forum while looking into cold smoking...
