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The Water Cooler
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Smoker beef jerky
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<blockquote data-quote="aviator41" data-source="post: 2217569" data-attributes="member: 30309"><p>Shoot summ has it right. smoke the meat for a short time to add flavor, THEN use a dehydrator set at 160 degrees to dehydrate the meat. You really can't get it too dry, - thats what jerky is all about. trim the fat. trim ALL the fat. fat will make for rancid jerky in a hurry. I ruined 5 lbs of venison my first try because I didn't trim the dang fat. Dang it!!</p><p></p><p>Also, if you might consider dehydrating some without using the smoker. If you want that smoky taste, try using a bit of liquid smoke. it might not be a 'real' smoke, but it sure is good!!</p><p></p><p>It can be done on a smoker (thats how they roll in AK), but it takes talent, patience and attentiveness.</p></blockquote><p></p>
[QUOTE="aviator41, post: 2217569, member: 30309"] Shoot summ has it right. smoke the meat for a short time to add flavor, THEN use a dehydrator set at 160 degrees to dehydrate the meat. You really can't get it too dry, - thats what jerky is all about. trim the fat. trim ALL the fat. fat will make for rancid jerky in a hurry. I ruined 5 lbs of venison my first try because I didn't trim the dang fat. Dang it!! Also, if you might consider dehydrating some without using the smoker. If you want that smoky taste, try using a bit of liquid smoke. it might not be a 'real' smoke, but it sure is good!! It can be done on a smoker (thats how they roll in AK), but it takes talent, patience and attentiveness. [/QUOTE]
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