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Help, help, cold smoking beef for jerky
Okay, did 36 hour brine with Prague #1, smoked (hickory) for about four hours, dehydrated for four hours. Odor is overwhelming , flavor not so much. Suggestions?- Doesnt Matter
- Post #7
- Forum: Info and Practices
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Help, help, cold smoking beef for jerky
I need to re-visit this please. I bought insta-cure #2 (prior to the original post), everybody is suggesting #1. I'm going to cold smoke with Hickory then use my dehydrator. Do I need #1 or can I use the #2?- Doesnt Matter
- Post #5
- Forum: Info and Practices
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Help, help, cold smoking beef for jerky
I'm looking for but can't find an exact how-to for cold smoking beef for jerky. My dad brought some home when I was a kid (a very long time ago). I don't want flavored marinades, just cold smoked jerky. I see posts to use 1/4 of 1% curing salt per weight of the meat. Is this correct? Doesn't...- Doesnt Matter
- Thread
- Replies: 6
- Forum: Info and Practices
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Jerky
Do you all use Prague powder or is it not necessary? I have a Smokai to generate smoke.- Doesnt Matter
- Post #14
- Forum: General Discussion
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From Quincy
Andy here, semi-retired (I work when I want). Have a WSM that's been used more for grilling than smoking (time to change that). Live walking distance from the Mighty Muddy Mississippi.- Doesnt Matter
- Thread
- Replies: 11
- Forum: Roll Call
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