Reply to "Jerky"

chef-boy-arnie"If you can't smoke it, you probably shouldn't eat it!"

I have tried making hand cut and/or ground meat jerky using a cold smoke baffle and ice with some success, but you still need to dump moisture by opening the door a time or two

Lately I have been setting the smoker at 180 and using an A-Maze-N-Smoker to add smoke to my jerky.
You still need to dump moisture by opening the door a time or two, but the smoke flavor has been better and it’s a lot less hassle

8/27/132:07 PM

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