Katra wrote:
> Ok, so I have this smoker/BBQ.
> It's horizontal, the fire box is low and to the left with the main
> chamber slightly higher on the right. The smoke outlet is all the way to
> the right, opposite the fire box.
>
> I've never tried smoke curing. I'd like to try smoking jerky rather than
> just using the dehydrator.
>
> Does anyone have hints/advice for this? There is no built in temp.
> guage. I'd have to buy one and put it inside the chamber.
>
> Help???????
>
To make jerky, you'll need to keep the smoker at essentially the same
temp as the dehydrator; I think that's around 140° or so.

For room temp preservation, smoke or not, I think you'll need the kind
of nitrate (nitrite?) that sausage/ham people use. If you vacuum seal
the products and keep it in the 'fridge or dreezer, you'll be fine even
without chemicals.

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Regards

Louis Cohen

"Yes, yes, I will desalinate you, you grande morue!"

Émile Zola, Assommoir 1877