Let the fun begin. Loaded up and cruising at 100-120 for the first hour, no smoke.
Wife is out of town for work so I might as well have a brunch beer!!!
What did you slice it ?? about 1/4" ? looks great :Looks-Great:
I bought one of thos jerky slicing boards and knifes from one of the suppliers and it sure works great, slices 1/4".Yep right around there. I like to free hand cut my jerky and it's right around a 1/4". Normally I freeze it for a while then slice. This go around I sliced right out of the shopping bag.
Thank you! this recipe is tasty. The fish sauce gives it a good tang. If you like pepper you can add black pepper or chili flakes after brining and right before smoking. One rack this smoke I added black pepper and garlic powder to. It was tasty too!
Looks Good. I got a bunch of venison to jerkify this fall and I was going to do something salty. Thanks for the idea.
Yeah I did some terriyaki jerky awhile back and did just that...black pepper on some, pepper flakes on the rest. It was very popular. And my wife makes Pad thai sometimes, so we know the power (and danger) of using fish sauce! Thanks again!
Thank you! this recipe is tasty. The fish sauce gives it a good tang. If you like pepper you can add black pepper or chili flakes after brining and right before smoking. One rack this smoke I added black pepper and garlic powder to. It was tasty too!
That S#!T looks amazing. I am smoking some Chicken Jerky right now. I will definitely have to try this stuff next.
Dirt, morning... Great idea on the fish sauce... I'm running with it......
How much cure did you add for 1 lb of meat please? I'm a newb.
I'll answer for Dirt.... 1.1 grams per pound..... 5.5 grams per 5#'s.... or 1 tsp. per 5#'s.... of cure #1 which has 6.25% nitrite..... That gives a cure amount of ~150 Ppm nitrite.....
Sorry Dirt.... didn't know if you'd be back after 2 weeks...