Reply to "Jerky Meat Question"

Former Member

Well I thawed the jerky meat out in my cooler. Let it cure another 48 hours and put it on to smoke this morning. Here are a few pictures. The texture of the meat didnt change any. Not mushy at all. Cooking at 196 for 3 hours and testing after that. Should be ready around lunch time. Will let everyone know how it taste.

9/13/079:36 AM

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