On Mon, 07 Feb 2005 00:19:52 -0600, Katra
> wrote:

>In article >,
> Louis Cohen > wrote:
>
>> 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.
>
>Wow, that is low!
>So, my horizontal smoker probably _would_ work better than an upright.
>A good wood fire will last 12 hours too so I should not have any trouble
>keeping it going. I have a nice bunch of cured pecan wood too.
>
>>
>> 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.
>
>I was thinking of vacuum sealing it and keeping it frozen.
>I'd really rather not use nitrates. ;-) I have also been collecting
>clean dessicant packs at work.

You should realize that your frost-free refridgerator is very
effectively dehumidified. Anything not well wrapped will be
dehydrated.



Rodney Myrvaagnes NYC J36 Gjo/a


"Be careful. The toe you stepped on yesterday may be connected to the ass you have to kiss today." --Former mayor Ciancia