- Joined Mar 16, 2009
I have done alot of jerky in a dehydrator, but would like to try some in my smoker. I have read alot and seems like there is a million different ways to sunday that people cure, marinate, dehydrate, smoke their meat. i just have a couple straight forward questions. i have a marinade recipe that i like and i have TQ. Now to cure properly do i add the 1/2 oz of TQ per lb of meat into the wet marinade? Or what would the process be if i wanted to use my marinade and cure it? Then when it comes to smoking (i want to do the whole process in the smoker) ive read that a smoker temp around 140-150 is good and then do the bend test. Or is there a good way to check the temp of the thin peices of meat?