So I'm thinking of doing some jerky and was wondering what people's thoughts were on putting the smoke flavor on the jerky with cold smoke and finishing the drying in the oven? I have a UDS that I use for hot smoking and a wood smoke shack for cold smoking and I would really like to only get the cold smoker going. I haven't got a heat source into my smoke shack yet. Any thoughts or suggestions welcome!!
-Kristen
-Kristen