Search results
-
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.
-
FAQ needed...
At least you found it, which was better than I could do... Thanks for the info on the vent and keep time. Any help the water pan Q? Russ- raselkirk
- Post #3
- Forum: General Discussion
-
Beef Jerky: Ten Pounds, Two Types (with Pics)
Thanks much! Hopefully I'll be ready to smoke Saturday if the salt makes it on time. Russ- raselkirk
- Post #80
- Forum: Making Jerky
-
FAQ needed...
Hi All, I've looked around and haven't seen a FAQ and I have a couple basic questions: 1) For what type of smoking is the water pan used and when to use it? 2) Is it better to keep the vent wide open for airflow or throttled to make the smoke last? 3) How long will jerky/snack stix keep when...- raselkirk
- Thread
- Replies: 6
- Forum: General Discussion
-
Beef Jerky: Ten Pounds, Two Types (with Pics)
Anybody here know? Hate to be impatient, but it's getting close to crunch time. My cure salt will be here today... Russ- raselkirk
- Post #78
- Forum: Making Jerky
-
First Timer from SETX
Hi All, I've been a lurker here for awhile and decided to sign up. Got us a Masterbuilt electric smoker with cold smoke box on the side. I've done some burgers, links and dogs (w/o the cold box) and am looking forward to doing some jerky and spiced pecans this week... Russ -
Beef Jerky: Ten Pounds, Two Types (with Pics)
This thread finally made me sign up after being a lurker! So cougar78, do you wipe down your meat after it comes out of the marinade? Seems like a waste of flavor, but several in this thread have had trouble with the moisture levels when not doing it... Thanks! Russ- raselkirk
- Post #77
- Forum: Making Jerky
