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  1. aiannarelli

    Jerky Temps

    Hello, I have been making some jerky lately in my oven and about 180-200 deg. Now that the weather is starting to brake (i hope), i will be pulling the smoker out to try some cold smoked salmon. i would like to try some smoked jerky. I have been using himountain cures. my smoker is charcoal...
  2. aiannarelli

    Can you overcure jerky

    Hello, I just cut my meat for jerky that i will smoke on Saturday. I have not seasoned it yet or added the cure. I was planning on seasoning and ading the cure in the morning which would give me 24 hours for the cure. I noticed i was not super consistant on my cutting. Non are under 1/4"...
  3. aiannarelli

    1st Jerkey Question - Moisture

    Hello, This weekend, I am going to make my first batch of jerky. i am housing a hi mountain mix which i think has a cure in it. In the past, i bought jerky from a local deli. they made it there. some of the pieces were a little thicker and had a little moisture in them and i liked these...
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