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Thanks. I got the Nesco deluxe vs-12 model, & I believe it to be a good budget option. I am happy with mine & went thru many rolls of material sealing stuff.
I guess America's Test Kitchen had some influence on me buying it to.
Could you get us a couple pics of the back of your smoker & the inside of your smoker.
There is some great professional builders on here that might spot the problem right off the bat.
Thanks.
What recipe did you use, or did you use a jerky marinade/kit. Curing salts cure the meat. Idk if other salts apply to curing.
I am kinda of a newbie, but been making jerky & snack sticks for quite some years now.
I had mine set at 162°f & it started building up moisture/condensation on the glass door, & in my air fryer manual it said if this occurs to Crack/open the door 1" to eliminate the moisture build up.
Thanks. I thought they might be cured & you could cold smoke them. But I was unsure.
I was just thinking I could add a more pronounced smoke taste to them.
Thanks.
I got a question for you professionals. How could you smoke the little smokies before pickling them? Is there a way you would do it?
Just curious. Thanks.
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