Jerky Poll

[MoTheMan]

Originally Posted by GolfNut

Jerky, cheese, belly bacon, back bacon, buckboard bacon, Lox, etc. If it can be smoked, I'm messin around with it!

I use a 24" Smoke Vault inside a small shed so I can hot and cold smoke as needed. Finally was able to replace the propane line, so I'm back at it again.


Here's 20 lbs of "Beer Jerky" hanging with room for another 15 or so. I wait for really good meat sales.

AWESOME set up!
A lot a' commercial beef jerky (even well established brands) use sugars in the curing of the beef, that's why I prefer the hot pepper variety.

Do you use anything special when smoking?

[GolfNut]

Originally Posted by MoTheMan

AWESOME set up!
A lot a' commercial beef jerky (even well established brands) use sugars in the curing of the beef, that's why I prefer the hot pepper variety.

Do you use anything special when smoking?

I cure with Morton's tenderquick. I don't like Botulism! Once cured, then the sky's the limit on flavors! I made jerky for years and years without any cure at all and never had a problem, but it's an easy thing to do, adds a nice color to the product, makes it a safer product and if I'm thinking of giving it away to friends, then it's gonna get cured.