Has anyone done jerky in their FEPG1000/500?
I want to start doing jerky but have many/many questions….
Can you hold the temps to 160 to 180 in the PG?
How many pounds of beef can you do in a PG?
Do you do wet or dry?
Did you use a seasoning kit or a recipe and if so which one?
Any thoughts as to where I should go next?