Pierre wrote:
>
> I've made jerkey with my horozontal offset. No trouble at all.
> My 2 centavo's:
> Build a "small" wood fire, no briquettes or petroleum starters; use
> real wood (I ike hockory and oak) and lump charcoal, fully open your
> exhaust draft, and keep an eye on it. Might run 3 hours to get it
> cooked how you like it. Don't rush it. Be sure and remove all the fat
> from your meat. Cutting it uniformly will help it all cook at the same
> rate. You might have to move it to various places around the cooking
> chamber if you find it cooks too quickly in a given section. Toward
> the end, don't feel bashful about adding some sauces, pepper flakes, or
> seasonings to your now smoked treat. Store in the fridge if you have
> any left.
>
> Pierre
>
Pierre,
While this may be very good it certainly is not jerky, at least in the
traditional sense. Jerky isn't cooked. It's cured and cold smoked. Cold
smoking involves a temperature of around 85dF for substantial periods of
time.

Hot smoking, which I also do is around 250dF-300dF tops but that's
really a form of cooking with smoke. If you're doing this in 3 hours
I'll guarantee that you're hot smoking which doesn't product classic jerky.


--
Steve

Every job is a self-portrait of the person who did it.
Autograph your work with excellence.