Qdogg is back!

Welcome back Qdogg! Looking forward to your comparison cook and analysis.

Don't stay gone so long next time!

Don't know if this should be on this or the "GLH Method" post, but I am smoking jerky as we speak using the QDogg method I have used since I discovered it. Did six lbs. yesterday as well. After reading the posts on the other method and the problems people have had, I just couldn't pull the trigger on using it even though it would be quicker and simpler. I know what I have with the QDogg, great jerky; so I went with the "if it ain't broke, don't fix it" school of thought. Wonderful.

quote:

...so I went with the "if it ain't broke, don't fix it" school of thought. Wonderful.

Amen to that! If your happy, carry on!

I made about 2.5 pounds of jerky last night using Qdogg method. I took it to work this morning and a gallon Ziploc bag of it was gone in 30 minutes. I am smoking more tonight, but I will not share so much.

Thanks Qdogg.

Yeah, once you're pegged for making good jerky everyone's your friend. Keep some private stash!

Hi all,
I smoked my first batch of jerky today using the GLH method for the smoking part, I used Hi mountains original recipie, rubbed in the cure/seasonings by hand and put it in a ziplock and friged for 30hrs. I didnt pre-heat the smoker (cookshack 150) and used the Hi-mountain skewer holder. 2:45 min at 180 deg. I cut the strips out of a package of my venison steaks so I had to live with about a 3/8" cut. The flavor is great and is not to dry or to moist. Not much to look at though, kind of like to figure out how to make it better to the eye. What do you think. I will try the Qdogg method next to check it out.

Looks good to me!

Again, my guess is too much moisture. I think if you would have smoked another 1/2 - 3/4 hr with the door open it would have got darker. Then again, it may have been too dry. This is a good example of why it's good to keep good notes.