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Old 07-28-2013, 11:05 AM   #7
legendaryhog
is one Smokin' Farker

 
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Join Date: 03-08-13
Location: LawrenceFarkingKansas
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I make tons and tons of jerky and people eat it like potato chips. Ditch the liquid smoke. Put it in a marinade for 24 hours and slow cold smoke it till it is dry. You will never go back. Use a very, very lean cut (like round or venison), if it stays around too long (never does) any fat can start giving off flavors.
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LG BGE-Brinkman Cimmaron-Custom Pull-behind (old grade school boiler)-Weber Kettle-DCS 30"

some say he's dead...some say he never will be.
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