now i know some of you wild and crazy jerky making machines out there have been pondering what kind of injection, the perfect brine, how long of a soak, and just how dangerous it is to cold smoke beef.
We can't let doctor phreak down and let this thread die on the vine...
okay maybe we can, but it sure would be nice to see some ideas.
what if is as easy as this guy says in this article Kippered beef has been put thru a smoke cycle and jerky is just dried
http://www.texascooking.com/Askdocjohn062006.htm
God Bless
We can't let doctor phreak down and let this thread die on the vine...
okay maybe we can, but it sure would be nice to see some ideas.
what if is as easy as this guy says in this article Kippered beef has been put thru a smoke cycle and jerky is just dried
http://www.texascooking.com/Askdocjohn062006.htm
God Bless
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