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Made a batch of awesome jerky last weekend. Marinated thin sliced skirt steak with bottled chicken wing sauce overnight. Layer the strips out on a couple of wire racks to come to room temp and drip excess sauce. Fired MSE 42 set to low added 1 each hickory and oak wood chunks. Put the wire racks in the smoker and turned gas off left door open 1/2 inch. Cold smoked for about 1 1/2 hrs the wood chunks burned down and out. Fired smoker up on low with no wood for 2 hrs. Then removed strips and put them in the dehydrator for 6 hrs. Let them come to room temp then put then in a glass jar. Tasted a few then a few more the some more. These bad boys gonna be habit forming. Not real hot just a sting with a good light smoke flavor.
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