I'm smoking some of my pork jerky this weekend,and now that I'm a member of the pit I was wondering what others thought of my technique
I usually marinade for at least 48 hours then dry my meat as much as possible then season both sides before they hit
the racks, i will then begin smoking at 180 degrees for 3 rounds of smoke then i stop adding smoke and decrease the temp
to145 for the remainder of the cook .
Of course i use no water in the pan and my vents are wide open and i normally have great results but any advice from others would of course be appreciated thanks for replies in advance and have a great weekend everyone !
I usually marinade for at least 48 hours then dry my meat as much as possible then season both sides before they hit
the racks, i will then begin smoking at 180 degrees for 3 rounds of smoke then i stop adding smoke and decrease the temp
to145 for the remainder of the cook .
Of course i use no water in the pan and my vents are wide open and i normally have great results but any advice from others would of course be appreciated thanks for replies in advance and have a great weekend everyone !
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