It's wonderful with pork.
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Thai jerky, Case, you are a turd! Itsa smoking!
- Thread starter crankybuzzard
- Start date
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Hmm. Looks like it may be a dueling jerky weekend. My Stanky Moose jerky is long gone.
New jerky hanger is loaded up and the sliced up goodness is in the pit!
Started at 130, no smoke for 2 hours, then will add smoke and go for 2-3 hours at 140, cut smoke, bump to 150 for a couple of hours, then bump to 160 and go until I get the texture I want.
Started at 130, no smoke for 2 hours, then will add smoke and go for 2-3 hours at 140, cut smoke, bump to 150 for a couple of hours, then bump to 160 and go until I get the texture I want.
New jerky hanger is loaded up and the sliced up goodness is in the pit!
Started at 130, no smoke for 2 hours, then will add smoke and go for 2-3 hours at 140, cut smoke, bump to 150 for a couple of hours, then bump to 160 and go until I get the texture I want.
Wow. You are Mr. Fancy Pants. I throw it in the smoker at 160 for three hours and finish it in the oven on dehydrate at 160 until it gets the right texture.
You are a trend setter though.
Wow. You are Mr. Fancy Pants. I throw it in the smoker at 160 for three hours and finish it in the oven on dehydrate at 160 until it gets the right texture.
You are a trend setter though.
I see that Fancy pic making the rounds! :laugh1:
Looks good Cranky, Nice rack for your jerky.
Charlie is that one of them cheap Smores sticks in the middle?
Richie
Charlie is that one of them cheap Smores sticks in the middle?
Richie
No sir, it's a 1/4" stick of 316 stainless steel rod. My skinny skewers got droopy on me.
Have I mentioned that this stuff is amazing?
All done, packed up, and ready to snack on for a day or 2.
All done, packed up, and ready to snack on for a day or 2.
Superb!
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