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  #20  
Old 05-04-2017, 02:42 PM
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Quote:
Originally Posted by SMOKE FREAK View Post
I say don't get hung up on smoke when making jerky...I mean it's a great addition to jerky but not necessary...Jerky is great with or without smoke...
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  #21  
Old 05-04-2017, 09:21 PM
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My next batch of jerky I am going to cure down by the salt marsh on a rock like they did 300 years ago......

Actually I use a home brew, it is posted on here some where. I Have and Have not used a curing agent. These days a do prefer to use a cure, nbetter safe than sorry.

Lots of great info in this thread good luck on your next batch.

Remember practice makes perfect.
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  #22  
Old 05-04-2017, 09:29 PM
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Quote:
Originally Posted by crusty ol salt View Post
My next batch of jerky I am going to cure down by the salt marsh on a rock like they did 300 years ago......

Actually I use a home brew, it is posted on here some where. I Have and Have not used a curing agent. These days a do prefer to use a cure, nbetter safe than sorry.

Lots of great info in this thread good luck on your next batch.

Remember practice makes perfect.
I use a homebrew too...Always have...

And so far I keep practicing but I aint perfect
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  #23  
Old 05-04-2017, 10:10 PM
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Quote:
Originally Posted by SMOKE FREAK View Post
I say don't get hung up on smoke when making jerky...I mean it's a great addition to jerky but not necessary...Jerky is great with or without smoke...
I actually prefer it without smoke.Iand I love me some jerky
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  #24  
Old 05-04-2017, 10:12 PM
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You use a home brew..but have learned stuff here.
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Old 05-05-2017, 08:53 AM
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Planning on making a small batch from a store bought kit this weekend.

Found a way to make a cheap pellet tube so I can give it a little smoke and then I'll toss it in the dehydrator to finish it.

One question.... I know wood choice is usually a matter of personal preference but can I get some input on what wood would be good for jerky and cheese? In my area I can only buy wood pellets in 20 lb bags that are intended for pellet grills so I really didn't want to buy two bags. I was thinking hickory. Apple seems like it might not be a strong enough flavor for jerky and while I like mesquite for jerky it would probably be too strong for cheese. Hickory seemed like a good compromise.

I'll let everyone know how it goes. Once I come up with a method that works well and is repeatable maybe you home brew guys can offer some advice.



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  #26  
Old 05-08-2017, 09:47 AM
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Made a couple pounds of jerky yesterday in the dehydrator. Delicious. Couldn't find any hickory pellets locally so once I get some I will try a little smoke next time on half of the batch and do a side by side comparison.
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