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  1. B

    Need some help specifically for jerky and prague salt

    I'm not doing any special with it, probably just add pepper. The instructions say 1 tsp per 5 lbs, and someone from a butcher shop said 4 ounces per 5lbs.
  2. B

    First smoke a success

    Made some moose jerky, had taken longer than expected but have to hang them on skewers next, they folded on themselves hanging over oven rack. It turned a tad dry but still edible. Smoked a pork loin after that and that turned out great, smoked for 2 hrs then finished in the oven since I was...
  3. B

    Having started my first smoke yet but anxious to make some moose jerky

    The biggest concern I have is, do you need cure? I have a 3 lb roast i am cutting up to make jerky. I heard from one guy that all i need is a bit of salt, i also have a high mountain teriyaki pack. I will be making 1 lb with that but wanted to make the rest just dry smoked meat. Any tips? Thanks
  4. B

    Newbie

    Trying to get the e course, have some direction on smoking but would like this course.
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