Steve Calvin wrote:
><SNIP>
> 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

Steve, you are absolutely correct. While cold smoking might produce
what you want in a traditional style jerkey, Katra wanted to use an
offset smoker. That being said, Katra got a little more perspective on
what to expect in such a device. (I assumed that a cure will be used,
as most jerkeys use it.)Its yummy no matter what you call it.