Don't forget the long haired skinny red-headed women! Especially them ones from Tennessee! Woop Woop!
Who doesn't like Jerky is the real question? all mine is done in a dehydrator and wet marinades seem iffy flavor wise, a true controllable smoker seems like a perfect solution. Care to share the recipe - that's kind of what this place is all about Skeeter
Looks good. What type of dryer-smoker you use? We've tried the stove cracked and didn't get good results..
Looks good Skeeter. It appears you are adding liquid to a dry rub to make a marinade? I'm making pork tenderloin jerky today. Using Hawaiian huli huli marinade, recipes found anywhere. Also trying dry cure with some Jamaican jerk seasoning, and amazing ribs Memphis dust. Dry rubbed jerky was lightly kosher salted after slicing, rub has no salt. 6 racks stacked up in the Kamado Joe, small efficient fire contained in a 2 pound coffee can. The method works great,I expect the spices to work as well. What ever you do, finish it a 275F preheated oven for ten minutes. Kill the bacteria! Proprietary, my azz. A strange thing about the domed kamado cooker- I set my Maverick dual probe, one at the bottom, one at the top to monitor temperature. The bottom has been constant 180-190f, the top 138. Several hours into the cook now, the bottom is 120f and the top 160. I'd guess it would be just fine, 1/4" slices at 160 for several hours? UI'll do the 275f for 10 minutes to make sure.
