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Roger I got it. I am a regular on two fly fishing forums and a vinyl record forum and they all resize automatically. I will be sure to do it next time.

So it's done and the results are in. I baby sat the smoker last night not wanting to miss out on what was happening inside. That kept me up until 2:00 a.m. Shortly before bed I started to see the meat turning into the texture/visual I had been reading about. Parts of the meat started to look...

I soaked it in the marinade for four five hours (in the fridge)and just put it in the smoker/oven at 160 with the smoke off. I haven't used any cure or any rub or anything. Just the marinade. I would assume it is too late to run to the store and get the cure and then cure it. If I have to...

OK well it is marinated and in the smoker/oven. I was under the impression that leaving the heat on 160 for like 5 hours would dry it out. I figured leave it in for 6 hours at 160 and smoke for the final hour. If that isn't a good idea. What should I do now, it is already in and getting...

What is a curing agent?!?!

When I take the jerky out of the marinade do I want the marinade to stick to the jerky or do I want it to come off? I plan to skewer the jerky with toothpicks and hang them from the racks.

Just checked. Out of apple. I have Cherry, Maple, and Alder. Maple is my first instinct of those three.

I didn't decide to do this until I got out of work early today so my preparation was limited. I called a friend who makes a lot of jerky but he couldn't talk long and said only what type of meat to get. I pulled up one article on my iPhone and it said to cut against the grain for a chewey texture.

Four pounds of London Broil Round. I trimmed the fat, cut thin and against the grain, and it is now marinating in Newman's Own Honey Terriyaki marinade. Not sure if I should use any smoke or if I should just cook it at like 140 for 4+ hours. I don't know what type of wood I would want to...

No "rub" A dash of cooking oil, salt pepper, and some type of blending Montreal seasoning or something.

Should I be thinking about times/temps in the same terms as if I was just cooking in my oven and just think of the smoke as a flavoring?

I am in Southington, half way between Hartford and New Haven. I almost forgot to mention, I am an avid flyfisherman and while I am 99% catch and release, (100% on natural born fish), there is that rare occasion when I will take a trout home. When the season gets going again I will definitely...

Greetings from the Constitution State. Equipment: Bradley Digital Four Rack. Status: Complete noob. I attempted my first batch of meat last night and realized I was going to need help. One Google later and here I am. Here is how my first attempt went. I preheated the over to 180f and once...