Reply to "which wood to use..."

gratefulb"No matter where you go, there you are"

The jerky turned out great. It turned out a nice dark brown color. I Marinated 5lbs top round sliced about 1/4in. thick in a modified brine (including 1 TBSP TQ per pound) for 36hrs. Patted strips dry, dried some more in fridge for a couple of hours. I used stainless steel rods to hang the meat. Wood used: apple/pecan slivered into 1/2 oz. chunks. Starting with 3oz. I set the smoker for 150* for two hours. Opened the door to dump the moisture for a couple of minutes, added a 1/2oz chunk and bumped the temp up to 175* for the rest of the smoke. Opened door and added another 1oz. at the 4hr mark. Checked jerky at the 6hr mark. Total time was 7 hrs. Cooled and stored overnight in the fridge. Mmmm- good eats...

3/2/098:59 AM

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