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I found these bamboo 16" skewers online. They fit perfectly in my smoker cabinet and sit on the rack holders. Making some venison jerky with them today.
I'm experimenting with a new curing method where I cut the strips extra big and cure them with a salt/sugar/cure mix for a couple of days and then they are seasoned with garlic and onion powder, black and red pepper, worstershire and low sodium soy.
After they are cured I put them in my wine fridge overnight. They formed a nice tacky pellicle (aka the all important pelican skin ). As a bonus, my wine fridge is also 16" and they fit perfectly on the rack guides there also.
7 pounds of meat .
So far so good.... nice when a plan comes together!
I'm experimenting with a new curing method where I cut the strips extra big and cure them with a salt/sugar/cure mix for a couple of days and then they are seasoned with garlic and onion powder, black and red pepper, worstershire and low sodium soy.
After they are cured I put them in my wine fridge overnight. They formed a nice tacky pellicle (aka the all important pelican skin ). As a bonus, my wine fridge is also 16" and they fit perfectly on the rack guides there also.
7 pounds of meat .
So far so good.... nice when a plan comes together!
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