Skip to main content

Replies sorted oldest to newest

Seems to be two popular methods of doing jerky here - Q-dogg and GLH. Both are listed at the very top of the Jerky Forum.

Personally I have had great success with the GLH method (closed door) and it takes less time & tending.

Don't have my notes handy but I believe I smoke 3 hours at about 200*, open the door to allow humidity to escape and smoke for another 45-60 minutes. Have never had a bad batch yet.

I've not tried the Q-dogg method..Read up on both methods and see what suits ya. Big Grin
I don't have a problem with "rub" because I don't use it. I strictly use High Mountain cure & seasonings, soaking/sitting for 30-40+= hours. Have yet to have a bad batch.

Last time I used a little freshly cracked fine ground pepper just before putting the jerky on the rods. It did not come off. Added a nice little zing!

Add Reply

×
×
×
×
Link copied to your clipboard.
×