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In Reply to: smoked jerky posted by Tn Hank on December 29, 2011 at 12:06:02:
Any wood and not much of it. If I had to pick, hickory. Best jerky's I've had, had no smoke at all. It's so thin and takes on the smoke so fast, it is VERY easy to over smoke. 30-40, minutes, 1 hour tops is plenty for the smoke application. Let it dry with a very low heat after that, too much heat and it will get brittle instead of chewy. You will not be happy with smoke longer than 1 hour. I had some not too long ago that I politely spit out when no one was looking. It was so smokey, even not swallowing any it was all I could taste for HOURS later.
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