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View Poll Results: What type of Beef Jerky do you like? | |||
Beer Jerky (Spicy & a little salt) |
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9 | 18.37% |
Teriyaki |
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17 | 34.69% |
Hot Pepper |
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16 | 32.65% |
Other? |
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7 | 14.29% |
Voters: 49. You may not vote on this poll |
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#1 | |
Back in the woodshop!
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![]() 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. ![]() ![]()
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#2 |
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Thats awesome, cool set-up! Do you make it to sell?
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#3 |
Back in the woodshop!
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I Don't sell, but have been known to trade.
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#4 |
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#5 | |
Who Else!
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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?
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So say I. So say we all! |
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#6 |
Back in the woodshop!
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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.
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