Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Thank you. I do not have a dehyderator only a smoker. It says the meat can be left in there until ready to eat. I am using the hi mountain seasonings and the cure I am just so confused. I am working with the mini chief so anyone that has seen one or knows a simple recipe or can explain some...
Hey guys glad to be a part of this site. I am a amature smoker so amature that my first batch of jerky I smoked with smoke the entire time and it ended up tasting like a fireplace. My next batch I over cooked. I have my jerky which is all muscle meat sliced into a little bit thinner than 1/4...
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.